Ingredients

Method

In a large bowl, mix the all-purpose flour and boiling water until a rough dough forms. Add the cold water and knead the dough until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a thin circle about 8 inches in diameter.

Brush each dough circle with vegetable oil, then sprinkle with salt, chopped green onions, and ground black pepper.

Roll up each dough circle tightly like a cigar, then coil the rolled dough into a spiral shape. Flatten each spiral with your hand, then roll it out again into a thin circle about 6 inches in diameter.

Heat a thin layer of vegetable oil in a large skillet over medium heat. Fry each pancake for 2-3 minutes per side, or until golden brown and crispy. Add more oil as needed.

Cut the Chinese Scallion Pancakes into wedges and serve them hot with a dipping sauce, if desired.