How to Make Crispy Chinese Scallion Pancakes

• In a mixing bowl, combine all-purpose flour with hot water. Mix until a shaggy dough forms, then knead for 8-10 minutes until it's smooth and elastic. Cover and let it rest for 30 minutes.
• Once rested, divide the dough into four equal portions. Roll each portion out into a thin rectangle, about ¼-inch thick.
• Brush each rectangle generously with sesame oil, then evenly sprinkle salt and finely chopped scallions.
• Roll each rectangle tightly, like a jelly roll, and then coil it into a spiral shape.
• Take the coiled dough and roll it into a pancake, ensuring it remains about ¼-inch thick, with scallions visibly peeking through.
• Heat vegetable oil in a skillet over medium heat. Fry each pancake for 2-3 minutes per side, pressing gently for even browning, until golden brown and crispy.
• Allow the pancakes to cool slightly, then slice them into wedges. Serve warm with your favorite dipping sauce.