1-Creating these delicious scallion pancakes starts with a simple dough that’s easy to handle, even for beginners: To make the dough, combine 2 cups of all-purpose flour with 1/2 teaspoon salt, then gradually add 1/2 cup boiling water while stirring. Next, slowly mix in 1/4 cup cool water until the dough forms flakes, then knead it for 5 minutes until firm. Cover and let it rest for 20 minutes to make it easier to work with.

2-For the filling, mix 1/3 cup flour, 1/4 cup peanut oil (or an alternative like olive oil), and 3/4 teaspoon salt into a smooth paste. After the dough rests, knead it again, divide it into six pieces, shape each into balls, and roll them into thin 6 by 10-inch rectangles. Spread the filling on the dough, leaving the edges clear, and scatter the chopped green onions on two adjacent edges to form an L shape.

3-Shaping and Cooking Steps: Roll the dough tightly from the green onion side, pinch to seal, push out any air bubbles, and tuck the end underneath. Flatten it gently, cover, and let it rest briefly before rolling each into a 7 to 8-inch circle. Heat a pan over medium-high heat with enough vegetable oil to coat the bottom, place a pancake in the pan, swirl to prevent sticking, cover, and cook for 1 minute.

4-Flip the pancake, cover, and cook for another minute, then remove the cover and press with a spatula to brown evenly. Continue cooking until both sides are golden and crisp, adjusting the heat as needed. Once done, cut into six pieces and serve hot with the optional dipping sauce of 1 1/2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/4 teaspoon sugar. Frozen pancakes can be thawed for 10 minutes at room temperature before cooking the same way, and leftovers store in the refrigerator for up to 3 days.