Chinese Scallion Pancakes

Combine the flour and salt in a large bowl. Slowly drizzle in the boiling water while stirring with chopsticks until absorbed, then drizzle in the cool water, stirring until flaky. Press together and knead into a firm, smooth ball, about 5 minutes. Cover and rest for 20 minutes.

For the filling, mix the flour, peanut oil, and salt in a small bowl into a smooth paste.

For the dipping sauce, stir the soy sauce, Chinkiang vinegar, sugar, and 1 tablespoon of water until the sugar dissolves.

Knead the rested dough for another minute until smooth, then divide into 6 even pieces (about 76 g each) and roll into balls.

Working with one ball at a time (keep the rest covered), roll it into a thin rectangle, about 6×10" (15×25 cm). Spread about 1 tablespoon of the filling over it, leaving a clean border along the top and one end, then scatter about 2 tablespoons of scallions, concentrated along one long side.

Roll up tightly from the scallion side into a long rope, then coil the rope into a spiral, tuck the end underneath, and gently press into a disk. Repeat with the remaining dough.

Roll each coiled pancake out into a circle, about 7–8" (17–20 cm) wide.

Heat a skillet over medium-high heat with enough oil to coat the bottom. Add a pancake, swirl to spread the oil, cover, and cook 1 minute. Flip, cover, and cook 1 minute more. Uncover and continue flipping and pressing until both sides are crisp and golden brown, about 3 minutes.

Cut each pancake into 6 wedges and serve hot with the dipping sauce.