Crispy Chinese Scallion Pancakes (Print Version)

# Ingredients:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup boiling water
04 - 1/4 cup cool water

→ Filling

05 - 1/3 cup all-purpose flour
06 - 1/4 cup peanut oil
07 - 3/4 teaspoon salt
08 - 8 green onions, split and chopped

→ Dipping Sauce

09 - 1 1/2 tablespoons soy sauce
10 - 1 tablespoon Chinkiang vinegar
11 - 1/4 teaspoon sugar

# Instructions:

01 - Mix flour and salt. Gradually add hot then cool water, kneading until firm. Rest 20 minutes.
02 - Mix flour, oil, and salt into paste. Prepare scallions and optional dipping sauce.
03 - Roll dough pieces into rectangles. Spread with filling and scallions, roll and form into discs.
04 - Pan fry in oil over medium heat, covered, about 5 minutes until crispy and brown on both sides.

# Notes:

01 - Can be made ahead and frozen
02 - Keeps in fridge up to 3 days
03 - Can use mixer or hand kneading

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