Scallion Pancakes (Cong You Bing)

Pour boiling water over flour, mix with chopsticks until shaggy. Knead until smooth — about 5 minutes. Cover and rest 30 minutes.

Finely slice scallions. Mix with sesame oil, salt, and five-spice.

Divide dough into 4 balls. Roll each into a thin rectangle (about 3mm thick).

Brush with a thin layer of oil. Scatter scallion mixture evenly over the surface.

Roll up tightly like a jelly roll. Coil the roll into a snail shape. Press down gently. Roll out again to about 6mm thick.

Heat a skillet over medium heat with a thin layer of oil. Cook pancake 3 minutes per side until golden brown and crispy.

Cut into wedges. Mix dipping sauce ingredients and serve alongside.