Scallion Pancakes

Method

1. Put the flour in a bowl and pour in the boiling water while stirring with chopsticks; the hot water makes a softer, more tender dough. Add the cold water and stir until a shaggy dough forms.

2. Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover with a damp towel and let it rest for 30 minutes; resting relaxes the gluten so it rolls out easily.

3. Divide the rested dough into four equal pieces. Working with one at a time, roll it out into a thin rectangle about 8 by 10 inches on a floured surface.

4. Brush the surface with sesame oil, sprinkle with a pinch of the salt and a handful of sliced scallions, then roll the dough up tightly from a long edge into a rope.

5. Coil the rope into a spiral like a snail shell, tuck the end underneath, and gently flatten it with your palm; this coiling is what creates the flaky layers.

6. Roll the coil out again into a flat pancake about 7 inches across, being gentle so the scallions do not poke through. Repeat with the remaining dough.

7. Stir together the dipping sauce by combining the soy sauce, black vinegar, optional chili oil, and minced scallion in a small bowl.

8. Heat 1 tablespoon of the neutral oil in a skillet over medium heat. Add one pancake and fry for 2 to 3 minutes per side until deep golden brown and crisp, pressing gently with a spatula.

9. Repeat with the remaining pancakes, adding oil as needed, and keep the cooked ones warm in a low oven.

10. Cut each pancake into wedges and serve hot with the dipping sauce.

Cooking times vary by equipment -- cook to temperature and to taste.