1-First, combine the flour and salt in a bowl. Slowly add the boiling water while mixing until it’s fully absorbed, then mix in the cool water until dough flakes form. Press it together and knead for about 5 minutes until a firm ball forms, then cover and let it rest for 20 minutes. This resting step helps the dough become elastic and easier to work with, setting the stage for flaky pancakes.

2-Next, prepare the filling by mixing the flour, oil, and salt until it forms a smooth paste. After the dough has rested, knead it until smooth, cut it into 6 equal pieces, and shape each into a ball. Roll each ball into a thin rectangular sheet about 6 by 10 inches, spread about 1 tablespoon of filling on the dough leaving a 1-inch border, and sprinkle about 2 heaping tablespoons of green onions in an L shape along the edges.

3-Then, roll the dough tightly from the green onion side into a long tube, pinch and seal the edges, pull and roll to remove air bubbles, tuck the loose end underneath, and press into a round disk. Cover with plastic wrap to keep it from drying out, and repeat for the rest. Roll each disk into a 7 to 8-inch circle, flipping often to avoid sticking these can be frozen between parchment paper for up to 3 months if you want to save some for later.

4-Finally, heat a cast iron or nonstick pan over medium-high heat with enough vegetable oil to cover the bottom. Add the pancake, swirl to prevent sticking, cover and cook for 1 minute, then flip and cover for another minute. Remove the cover, press with a spatula, and cook flipping regularly until crisp and golden, about 3 more minutes. Let it cool on a rack, cut into 6 pieces, and serve with the dipping sauce made from soy sauce, vinegar, and sugar. For reference, check out our slow cooker French dip sandwich recipe for another easy meal idea that pairs well with these pancakes.