Scallion Pancakes

Instructions

1. Prepare the dough
   In a large bowl, mix the flour with 1 teaspoon salt. Slowly add the boiling water while stirring with chopsticks or a fork. Then add the cold water gradually until the mixture forms a shaggy dough. Knead on a floured surface for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
2. Make the filling
   While the dough is resting, mix the chopped scallions with the remaining teaspoon of salt, white pepper (if using), and sesame seeds in a small bowl.
3. Form the pancakes
   Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a thin circle about 8 inches in diameter. Brush each circle with sesame oil, then sprinkle evenly with the scallion mixture, leaving a small border around the edge.
4. Create the layers
   Roll each circle up like a jelly roll, then coil the roll into a spiral shape, tucking the end underneath. Gently flatten each spiral with your palm, then roll out again into a 6-inch pancake. Try not to rupture the pancake, which would expose the filling.
5. Cook the pancakes
   Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add one pancake and cook for 2-3 minutes until golden brown. Flip and cook for another 2 minutes. Transfer to a paper towel-lined plate and repeat with remaining pancakes, adding more oil as needed.
6. Prepare the dipping sauce
   While the pancakes are cooking, combine the soy sauce, rice vinegar, and chili oil in a small bowl. Mix well to create a tangy dipping sauce.
7. Serve
   Cut each pancake into quarters and serve hot with the dipping sauce. For best texture and flavor, enjoy immediately while the pancakes are still crispy on the outside and chewy inside.