Scallion Pancakes

In a bowl, combine flour and salt. Gradually stir in hot water with chopsticks or a fork, then add cool water and mix until dough forms.

Knead for 5 minutes until smooth. Cover and let rest for 20 minutes.

Mix flour, sesame oil, and salt in a small bowl until smooth.

If making dipping sauce, combine soy sauce, vinegar, sugar, and water in a bowl.

After resting, knead dough for another minute. Divide into 6 even pieces and roll each into a ball.

Roll each ball into a 6×10” rectangle. Spread 1 tbsp filling evenly on the dough, leaving a border. Sprinkle with green onions.

Roll the dough from the longer side, forming a tube. Tuck in the ends and roll the tube into a bun, pressing gently. Repeat with the remaining dough.

Roll each formed pancake into a circle. If storing, place pancakes on parchment paper, stack, and freeze for up to 3 months.

Heat vegetable oil in a pan over medium-high heat. Add a pancake, swirl to coat with oil, cover, and cook for 1 minute.

Flip, cover, and cook for another minute. Continue flipping until both sides are crispy, about 3 minutes.

Transfer to a cooling rack. Once slightly cooled, cut into 6 pieces and serve with dipping sauce if desired.