For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup boiling hot water
- 1 cup water
For the filling:
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 3 Tablespoons canola, sunflower or peanut oil (plus extra for frying)
- 6 whole scallions (green onions), green parts only, thinly sliced
For the dipping sauce:
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- ½ teaspoon sesame seed oil
- 1 Tablespoon water
- Optional: ½ teaspoon sesame seeds
- In a mixing bowl, combine flour and salt. Slowly add the boiling water and stir. Add room temperature water and mix until it forms a dough. (Add a bit more flour if need-be, but don’t make the dough too tough!) Knead the dough until smooth and shiny. Place dough back in the bowl, cover and let rest for 30 minutes. (The resting step is important so don’t skip it!)
- In a small bowl combine 3 Tablespoons flour, ½ teaspoon salt and 3 Tablespoons oil. Mix until well combined. Set aside.
- In a small bowl, combine the sauce ingredients. Set aside.
- Once the dough has rested for 30 minutes, divide it into 4 equal pieces. On a lightly floured surface, roll the first piece into a circle, as thin as possible.
- Spoon ¼ of the flour/oil mixture all over the thin dough, then sprinkle with 1/4 of the scallions. Roll the dough into a cigar shaped log. Then coil that around itself like a snail. Repeat this process with the other three pieces of dough. (Keep dough covered when not using.)
- Using a rolling pin, roll each piece of dough into a thin pancake.
- Heat approximately one tablespoon of oil in a nonstick pan over medium heat. Cook each pancake, flipping back and forth from one side to the other, every 20 seconds or so, until fully cooked (approximately 3 minutes). Using chopsticks or two forks, push the edges of the pancake together toward the center to scrunch it up a bit.
- Cut into wedges and serve immediately with the dipping sauce.