1-Getting started: with scallion pancakes is straightforward, and following these steps will help you achieve that crispy, savory result. First, 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.

2-Next, stir in 1/4 cup cool water until the dough forms flakes, knead it into a firm ball, cover, and let it rest for 20 minutes for better elasticity.

3-Once rested, knead the dough again and divide it into 6 pieces.

4-Roll each piece into a thin rectangle, then prepare the filling by mixing 1/3 cup all-purpose flour, 1/4 cup peanut oil or your preferred oil, and 3/4 teaspoon salt into a smooth paste.

5-Spread this filling on the dough, leaving a 1-inch border on two sides, and sprinkle the 8 green onions (chopped into small half-moon pieces) over the filling in a loose L shape.

6-Roll the dough from the side with most green onions into a tight tube, pinch the seam to seal, coil it into a spiral, and press flat to form a pancake.

7-Repeat for all pieces, then roll each out into a 7-8 inch circle.

8-Heat a pan with enough vegetable oil to coat the bottom, place a pancake in it, swirl to prevent sticking, cover, and cook for 1 minute.

9-Flip, cover, and cook another minute, then uncover and cook while flipping and pressing gently until golden and crisp on both sides, adjusting heat as needed.

10-Finally, serve hot with the optional dipping sauce made by combining 1 1/2 tablespoons soy sauce, 1 tablespoon black vinegar or rice vinegar, and 1/4 teaspoon sugar.

11-If you’re freezing, place parchment between pancakes and freeze up to 3 months for later use.