Scallion Pancakes

In a large bowl, mix 2 cups plus more for dusting all-purpose flour and 1 tsp salt. Gradually add 3/4 cup boiling water, stirring with chopsticks or a wooden spoon until the mixture forms flakes.

Add 1/4 cup cold water and mix until a dough forms. Turn out onto a floured surface and knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

While the dough is resting, make the dipping sauce by combining 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp optional chili oil (if using), and 1 minced garlic clove in a small bowl. Set aside.

In another small bowl, mix 2 tablespoons of 1/4 cup plus more for cooking vegetable oil with 2 tbsp toasted sesame oil and 1/2 tsp white pepper to create the oil mixture for spreading on the dough.

Divide the rested dough into 4 equal pieces. Working with one piece at a time (keep the others covered), roll it out on a floured surface into a thin rectangle, about 12x8 inches.

Brush the surface of the dough with the oil mixture, then sprinkle evenly with 1/4 of the 8 finely chopped green onions (scallions).

Starting from the long edge, roll the dough up tightly like a jelly roll. Take the resulting long rope and coil it into a spiral, tucking the end underneath. Press lightly to flatten, then roll out again into a 6-inch circle. Repeat with the remaining dough pieces.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook each pancake for 2-3 minutes per side until golden brown and crispy. Add more oil as needed between batches.

Transfer to a paper towel-lined plate to drain excess oil. Cut each pancake into quarters and serve hot with the dipping sauce.