Boiling water or warm water (2/3 boiling water and 1/3 cold water) is used to make the dough less stretchy and easy to roll out.
Make 4 pancakes (7-8 inches)
2 cups all-purpose flour, and extra for rolling.
1 cup boiling water
1 tsp flaky sea salt
2 Tbs minced pork fat/lard (or oil or bacon drippings)
4 green onions, thinly sliced
1/4 cup vegetable oil for frying
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 green onion, finely sliced
1/2 teaspoon grated fresh ginger
2 teaspoon sugar
Mix all ingredients of dipping sauce in a bowl. Set aside.
Put flour in a medium bowl. Pour hot water in and stir immediately with chopsticks or wooden spoon until warm enough to knee by hands, then knead a few minutes until the dough forms a smooth ball. A food processor can be used here like making pie crust. Cover with a plastic wrap or moist kitchen towel. Let stand 15-30 minutes.
Lightly flour the working surface. Cut the dough into 4 equal pieces. Roll each into a ball with hands. Then roll it out into a 10 to 12-inch circle with a rolling pin. Spread 1.5 teaspoons of fat/oil on the top, then sprinkle 1/4 teaspoon salt and 1/4 green onion slices. Roll it up like jelly roll and coil it like a snail. Use the rolling pin roll it out about 1/4 inch thick. Place it on a plastic/silicone liner /wax paper. Repeat with the remaining dough.
Heating 2 tablespoons oil in a 10- inch heavy bottom skillet over medium high heat. Fry one pancake at a time about 2 minutes on one side, turn and fry the other side about 1-2 minutes until both sides crisp and golden brown. Add more oil and adjust heat down to medium if needed. Remove and keep warm. Repeat with remaining pancakes. Serve warm with dipping sauce.