Taiwanese Scallion Pancakes

Instructions

1. Make the dough
   Place flour in a large bowl. Pour in the boiling water while stirring with chopsticks or a wooden spoon. Add cold water gradually and mix until a shaggy dough forms. Knead for 5 minutes until smooth, then cover with plastic wrap and let rest for 30 minutes.
2. Prepare the filling
   While the dough rests, mix the chopped scallions with 1 teaspoon salt and white pepper in a bowl. In a separate small bowl, combine vegetable oil with sesame oil.
3. Roll and layer the dough
   Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a thin rectangle (about 10×12 inches). Brush generously with the oil mixture, then sprinkle with 1/4 of the scallion mixture. From the long edge, roll the dough tightly into a cylinder.
4. Create the spiral
   Take one cylinder and coil it into a spiral shape, tucking the end underneath. Gently flatten with your palm, then roll out to a 7-inch disc. Sprinkle with sesame seeds if using, pressing them lightly into the dough. Repeat with remaining dough cylinders.
5. Cook the pancakes
   Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Cook each pancake for 2-3 minutes per side until golden brown and crispy. Add more oil as needed between batches. Transfer to paper towels to drain excess oil.
6. Prepare the dipping sauce
   Combine soy sauce, rice vinegar, and sugar in a small bowl, stirring until sugar dissolves. Adjust seasoning to taste.
7. Serve
   Cut each pancake into quarters and serve hot with the dipping sauce. The pancakes should be crispy on the outside and layered and chewy on the inside.