Ingredients

• All-purpose flour 300 g
• Water, half just-boiled and half cold 180 ml
• Salt 1 tsp (6 g)
• Scallions, finely chopped 8 (100 g)
• Vegetable oil, for the filling 3 tbsp (40 g)
• All-purpose flour, for the oil paste 2 tbsp (16 g)
• Five-spice powder 1/2 tsp (1 g)
• Vegetable oil, for pan-frying 4 tbsp (54 g)

Instructions

1. 1

   Dissolve half the salt in 90 ml cold water. Pour 90 ml just-boiled water into the flour while stirring with chopsticks, add the salted cold water and knead into a soft, smooth dough; cover and rest for 30 minutes.

2. 2

   Stir the 3 tbsp oil, 2 tbsp flour and five-spice powder into a smooth paste.

3. 3

   Divide the dough into 6 pieces and roll each into a thin rectangle about 15 x 25 cm.

4. 4

   Spread each sheet with the oil paste, sprinkle with scallions and the remaining salt, roll up tightly from the long side into a rope, coil it into a spiral and tuck the end underneath; rest for 10 minutes.

5. 5

   Flatten each coil with your palm and roll it into an 18 cm round about 5 mm thick.

6. 6

   Heat 2 tsp oil in a frying pan over medium heat and fry each pancake for 3-4 minutes per side, covered for the first minute, until golden and crisp.

7. 7

   Push the edges toward the center with two spatulas to open the layers, cut into wedges and serve hot.