Scallion Pancakes: Laminated Dough, Crisp Layers

Put the flour in a bowl. Pour the boiling water over it while stirring with a fork or chopsticks. Add the cold water and mix until a rough dough forms. Turn out and knead for 5 minutes until smooth. Cover and rest for 30 minutes.

Mix the sesame oil with 20ml of the neutral oil in a small bowl. This is your layer fat.

Divide the dough into 4 equal portions. Working with one at a time, roll into a thin oval about 25cm long. Brush generously with the oil mixture, then scatter with a quarter of the scallions and a pinch of salt.

Roll the dough into a tight cylinder from one end. Then coil the cylinder into a flat spiral, tucking the end underneath. Press down firmly with your palm to flatten, then use a rolling pin to roll into a disc about 18cm in diameter. Repeat with remaining portions.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add enough neutral frying oil to coat the bottom generously. Place a pancake in the pan -- it should sizzle immediately.

Cook for 3-4 minutes until the underside is deep golden brown. Flip, press the center with a spatula, and cook for another 3 minutes. Both sides should be evenly golden with some darker spots.

Transfer to a rack briefly to drain. Cut into wedges and serve hot, with soy sauce and rice vinegar for dipping.