Chinese Scallion Pancake

Instructions

1. Make the dough
   In a large bowl, mix flour and salt. Pour in boiling water and stir with chopsticks or a wooden spoon. When cool enough to handle, add cold water and knead until a smooth dough forms, about 5 minutes. Cover with a damp cloth and let rest for 30 minutes.
2. Prepare the filling
   While the dough is resting, wash and finely chop the scallions. In a small bowl, mix white pepper with sesame oil and set aside.
3. Roll out the pancakes
   Divide the dough into 4 equal portions. On a floured surface, roll each piece into a thin circle about 8 inches in diameter. Brush each circle with the sesame oil mixture and sprinkle generously with chopped scallions.
4. Create the layers
   Roll up each circle into a rope, then coil the rope into a spiral shape. Press down gently with your palm to flatten, then roll out again into a 6-inch circle. This creates the flaky layers in the pancake.
5. Cook the pancakes
   Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place one pancake in the pan and cook for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes. Repeat with remaining pancakes, adding more oil as needed.
6. Make the dipping sauce
   While the pancakes are cooking, combine soy sauce, rice vinegar, and sugar in a small bowl. Stir until sugar dissolves completely.
7. Serve
   Cut the pancakes into wedges and sprinkle with toasted sesame seeds if desired. Serve hot with the dipping sauce on the side.