1- Getting started with scallion pancakes is fun and simple, even if you’re new to the kitchen. Begin by preparing the dough, which sets the foundation for those flaky layers. Mix 2 cups of all-purpose flour with 1/2 teaspoon salt, then gradually add 1/2 cup boiling water while stirring until it’s absorbed. Next, add 1/4 cup cool water little by little until dough flakes form, then press them together and knead by hand for about 5 minutes until firm. Cover and let it rest for 20 minutes to make it easier to work with.

2- Once the dough has rested, knead it until smooth and divide it into 6 equal pieces. Roll each piece into a thin rectangle, about 6 by 10 inches. For the filling, mix 1/3 cup flour, 1/4 cup oil, and 3/4 teaspoon salt into a smooth paste, then spread about 1 tablespoon of this on the dough, leaving 1 inch clear from the top and left edges. Sprinkle 2 tablespoons of chopped green onions mostly on one side to form an L shape for even distribution.

3- Roll the dough tightly from the side with more green onions into a tube, flatten it gently, seal the edge, then coil it into a round disk by tucking the loose end underneath and pressing to seal. Repeat for the remaining pieces and cover them to rest. Now, roll each pancake into a circle about 7-8 inches in diameter. If you’re planning ahead, place parchment paper between them and freeze in a sealed bag for up to 3 months.

4- To cook, heat a 9-inch pan with enough vegetable oil to coat the bottom. Place a pancake in the hot oil, swirl to prevent sticking, cover, and cook on medium heat for 1 minute. Flip it, cover again, and cook for another minute. Remove the lid, press with a spatula to brown evenly, and flip regularly until both sides are golden and crispy, adjusting heat as needed. Let it cool slightly, cut into 6 pieces, and serve with the optional dipping sauce made from 1 1/2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/4 teaspoon sugar.