Ingredients
Equipment
Method
- In a large bowl, whisk the flour and salt. Slowly pour in the boiling water while stirring. Then add the cold water and mix until a shaggy dough forms.
- Knead the dough on a work surface for 5 minutes until smooth. Cover and let it rest for at least 30 minutes.
- Mix the 3 tablespoons of neutral oil, sesame oil, and salt in a small bowl. Chop the scallions.
- Divide the rested dough into 4 pieces. Roll one piece out into a very thin rectangle on a lightly oiled surface.
- Brush the dough with the oil mixture and sprinkle evenly with a handful of chopped scallions.
- Roll the dough up tightly into a long cigar shape. Then, coil the cigar into a tight spiral (snail shell shape) and tuck the end underneath.
- Repeat with remaining dough. Cover the coils and let rest for 15 minutes.
- Using a rolling pin, flatten each rested coil into a 6-inch pancake.
- Heat oil in a skillet over medium-high heat. Fry each pancake for 2-3 minutes per side until deeply golden and blistered.
- Transfer to a wire cooling rack, cut into wedges, and serve with dipping sauces.
Notes
To freeze: Layer the uncooked, flattened pancakes between sheets of parchment paper and freeze in a zip-top bag. Pan-fry directly from frozen, adding an extra 1-2 minutes per side.