Instructions
- 1
Pour boiling water over flour, mix with chopsticks until shaggy. Knead until smooth — about 5 minutes. Cover and rest 30 minutes.
- 2
Finely slice scallions. Mix with sesame oil, salt, and five-spice.
- 3
Divide dough into 4 balls. Roll each into a thin rectangle (about 3mm thick).
- 4
Brush with a thin layer of oil. Scatter scallion mixture evenly over the surface.
- 5
Roll up tightly like a jelly roll. Coil the roll into a snail shape. Press down gently. Roll out again to about 6mm thick.
- 6
Heat a skillet over medium heat with a thin layer of oil. Cook pancake 3 minutes per side until golden brown and crispy.
- 7
Cut into wedges. Mix dipping sauce ingredients and serve alongside.
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