2 cups all purpose flour
1 cup boiling water
1/2 cup sliced spring onions
1 tablespoon sesame oil
1/2 cup vegetable oil
Sift flour in a bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed.
Roll the dough out on a lightly floured surface and knead them together.
Cover with a damp towel and let rise for 30 minutes.
On a floured surface, roll out dough into a rectangle. Cut into 8 smaller portions.
Roll out one portion (with the remaining in the bowl and covered) into a thin retangle.
Brush on oil mixture, cover with spring onion and season with salt and pepper.
Roll dough like a cigar and roll again into a spiral . Tuck end of dough underneath.
Roll dough again to make pancakes.
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce:
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup sliced spring onions
1 teaspoon minced ginger
1 teaspoon chillies
1 teaspoon sugar