Scallion Pancakes

Steps

1. 1
   Put the flour in a bowl and pour in the boiling water while stirring with chopsticks, then add the cold water and mix to a shaggy dough. The hot water softens the gluten, which keeps the pancakes tender rather than chewy.
2. 2
   Knead for 5 minutes until smooth, cover and rest for 30 minutes.
3. 3
   Stir 2 tbsp of the oil with the flour for the paste, the salt and the white pepper into a loose paste.
4. 4
   Divide the dough into 4. Roll one piece into a thin rectangle about 30 × 20 cm, spread a quarter of the paste over it and scatter with a quarter of the spring onions.
5. 5
   Roll it up tightly from a long side into a rope, coil the rope into a snail, tuck the end underneath and rest for 10 minutes. Repeat with the rest of the dough.
6. 6
   Flatten each coil with your palm and roll it gently into a round about 18 cm across; a few spring onions breaking through is fine.
7. 7
   Heat 1 tbsp of the oil per pancake in a frying pan over medium heat and fry for 3 minutes on each side until golden and crisp.
8. 8
   While each pancake is still hot, push its edges towards the centre with two spatulas to open up the layers. Mix the soy sauce, vinegar and chilli oil for dipping, cut the pancakes into wedges and serve.