Place the sifted flour in a heatproof large bowl. Mix the boiled water with lukewarm water. Add immediately into the flour, a little at a time, while mixing with a wooden spoon until there is no more loose flour. Cover the bowl with cling film and leave to rest for 10 minutes. It’s a warm dough so resting will help you to handle the dough easily and covering prevents the moisture from evaporating.

With your hands, combine the flour mixture into a rough-looking dough and then knead until it becomes smooth for about 5 minutes. Make sure to rub a thin layer of oil around the dough, and the work surface before kneading.

Cover the dough and let rest for about 20 to 30 min.

While waiting for the dough to rest, prepare the filling ingredients. In a small bowl, mix oil, flour, pepper, and salt until it becomes a smooth paste. Chop scallions into fine pieces. You can use both the white part and the green part, or only the green.

Mix the ingredients for the sauce in a small bowl.

After resting, cut the dough into 2 equal pieces. Take one out, and cover the other. Rub a thin layer of oil on the work surface. Roll out the dough into a thin rectangle or a circle with a rolling pin. Brush generously the top of the flattened dough with the oil mixture.

Then scatter the chopped scallion and season with more salt and pepper, if desired.

Then make a spiral with the roll as shown in the picture below. Cover with plastic wrap and rest for about 10 minutes. Repeat with the other piece of dough.

First, press down the dough with your hand, then flatten it with the rolling pin into a round-shaped pancake.

You can make either thin or thick pancakes according to your preference. I like the thin version.

In a frying pan, heat the oil over medium-high. Turn the heat down to medium and put in the pancakes. Fry for about 2 minutes until the bottom side becomes golden brown. Adjust the cooking time and heat as needed.

When the first side becomes golden brown, flip over to cook the other side. If you like a crispy pancake, feel free to fry it in a generous amount of oil while flipping it a few times.

Remove the pancake from the pan. If available, rest the pancakes on a wire rack for a minute before serving as it will help to evaporate the extra moisture. If placed on a plate right away, it may become soggy due to condensation.