Spring Onion Pancakes

In a mixing bowl, combine the all-purpose flour and salt. Gradually add the boiling water, stirring with chopsticks or a fork until a shaggy dough forms.

Once the dough is cool enough to handle, knead it on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

While the dough is resting, wash and finely chop the spring onions. Set aside.

After resting, divide the dough into four equal pieces. Roll one piece into a thin circle on a floured surface.

Brush a thin layer of vegetable oil over the dough circle and sprinkle with chopped spring onions.

Roll the dough into a cylinder, then coil it into a spiral shape. Flatten the spiral gently with your palm and roll it out into a larger circle.

Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Cook the pancake for about 3-4 minutes on each side, until golden brown and crispy.

Repeat the process with the remaining dough pieces, adding more oil as needed.

Once all pancakes are cooked, slice them into wedges and serve hot with your favorite dipping sauce.