Dough

By hand

1. Combine the flour and salt in a big bowl. Stir to mix well. Slowly drizzle in the hot water while in with a pair of chopsticks (or a fork), until the water is fully absorbed. Slowly drizzle in the cool water, continuing to stir until many dough flakes form. Press the dough together, and try to combine the wet dough with the dry flour. Drizzle in a little extra water if there is any dry flour remaining. Knead until a firm ball is formed, about 5 minutes. Cover and let rest for 20 minutes.

Using a mixer

1. Combine the flour and salt in a mixer bowl with the dough hook attachment. Turn to mix and slowly drizzle in the hot water followed by the cool water. After a minute of mixing, drizzling in a little extra water if there is any dry flour remaining. Turn to setting 4 and knead until a ball of dough is formed, about 3 minutes. Cover and let rest for 20 minutes.

Filling

1. While the dough is resting, combine the flour, oil and salt in a small bowl. Mix until a smooth paste is formed.

Dipping sauce

1. Combine all the ingredients in a small bowl and mix until the sugar is dissolved.

Pancakes

1. When the dough is done resting, knead for another minute until it is smooth. Cut the dough into 6 even pieces. Form the dough into balls using your hands.
2. Work the dough one ball at a time, covering the rest with plastic wrap to prevent drying out. Roll each dough ball into a thin rectangle with a rolling pin, 6x10 inches. Lift and turn the dough as you roll it to prevent sticking. Spoon about 1 tbsp of the filling onto the dough and spread it evenly with the back of the spoon leaving about 1” on top and the left end without the filling. Sprinkle 2 tbsp of green onions onto the paste, concentrating most of it towards one side of the length and one side of the width, creating a loose L shape.
3. Begin rolling the dough from the longer side of the dough where the green onions are concentrated until you have one long tube. Lightly flatten the tube using your hand. Pinch the side with more green onion to seal it. Take the sealed side and gently pull and roll it towards the unsealed side, using your hand to smooth out the dough to pus any large air bubbles. Tuck the loose end under the rolled bun. Gently press down on the round disk with your hand to seal the pancake.
4. Set the formed pancake aside and cover it with plastic wrap. Repeat until all pancakes are ready.

Roll out the pancake

1. Roll each prepared pancake into a circle, about 7-8” wide. Flip and move it as you do to prevent sticking. Don’t worry if air bubbles pop or green onions fall out.

Cook the pancake

1. Heat a 9 inch cast iron pan over medium-high heat and add enough oil to fully coat the bottom. Once the oil is hot, add a pancake. Swirl the pancake around to spread the oil and prevent sticking for a few seconds. Cover the pan and turn the heat to medium. Let the pancake cook, covered, for 1 minute. Remove the lid and flip the pancake, cover and cook for another minute. Remove the lid, use a spatula to press down the pancake to ensure even browning. Continue to cook, flipping regularly, until both sides are crisp and browned, about 3 minutes. Transfer the pancake to a cooling rack. Repeat until all pancakes are made.