First, make the dough. Whisk the flours and the salt together in a large bowl.

Add the boiling water, and mix with chopsticks or a fork to form a shaggy dough. Add the cool water, and continue to mix until the dough comes together.

Knead the dough by hand for about four or five minutes until it is smooth.

Place the dough back into the bowl, lightly oil its surface to prevent it from drying out, and cover the bowl with plastic wrap. Let the dough rest at room temperature for 30 minutes, or transfer it to the fridge and allow it to rest longer. An overnight rest is preferred!

When you’re ready to make the pancakes, prepare the filling. Cut off the ends of the scallions and chop them into thin slices. You can use both the white and green parts.

Transfer the chopped scallions to a medium size bowl, and add the flour and salt.

Heat the oil then pour it into the bowl with the scallions. Mix well, then set aside to cool.

Divide the dough into 6 equal pieces. If you have a food scale, it will help a lot with this step.

Roll one of the dough balls into a thin rectangle measuring approximately 6” x 10” (15 cm x 25 cm). If your dough is too sticky, lightly flour the counter surface before rolling the dough.

Drop dollops of filling onto the dough and use your fingers to lightly spread and smear it onto the dough, leaving a small border around the edges. Roll the dough tightly starting from the long edge, as shown. Seal the ends.

Roll the ends in opposite directions to form an “S” shape, then stack one roll on top of the other as shown in the video.

Squish the newly formed ball of dough down lightly, rub the top with oil, then wrap it loosely in plastic wrap. Allow it to rest for about 20 to 30 minutes.

Work with one ball of dough at a time. Roll it until it is 7 to 8” (18 to 20 cm) wide.

This is a stopping point. You can stack the rolled pancakes between sheets of parchment paper, place them into a large ziplock bag, press the air out, and freeze them up to 3 months. To cook the frozen pancakes, let them thaw for 10 minutes, then cook as described below.

Brush a nonstick or cast iron skillet with a thin layer of vegetable oil. Heat the pan over medium-high heat until it is hot. Place the pancake in the pan, lower the heat to medium and cover the pan.

Allow the pancake to cook on one side for 2 minutes, then check to see how brown it’s getting. You don’t want the heat so high that the outside of the pancake burns before the inside can cook. Adjust the heat as needed. Flip the pancake and cook for another 60 seconds. Then, keep cooking and flipping until it is nicely browned and fully cooked.

To serve, cut pancakes into wedges. Whisk together the dipping sauce ingredients and serve with the pancakes.

Transfer the pancake to a plate or wire rack. It’s best if these are eaten immediately, but you can store any leftovers in the fridge for up to 3 days. Reheat them by frying them briefly as described above.