• In a large mixing bowl add flour and salt and whisk together. Add in sesame oil and boiling water and mix with a wooden mixing spoon until it forms a loose dough.
• Lightly flour a working surface and place dough onto your surface. Begin kneading dough for about 5 minutes until the dough becomes smooth. While kneading, add flour as necessary to prevent your dough from sticking. Once dough is smooth, place it in a bowl, cover with plastic wrap and let it rest at room temperature for about an hour.
• Once your dough has rested for one hour, divide dough into 8 even pieces. On a lightly floured work surface, take one dough ball at a time and roll out as thin as possible. Once rolled out, each scallion pancake should be about 10” in diameter. Next evenly brush about 1 tbsp of chicken fat (or vegetable oil) over the top of the dough and spread a layer of diced scallions on top (about 1/4 cup) and season well with salt. Next roll the dough away from you into the shape of a cylinder. Once you have a tube-like cylinder, starting at one end, roll the dough into a coil like a. Cinnamon roll. Repeat the process with the remaining pieces of dough. Once you have 8 coils, cover with plastic wrap and let rest at room temperature for about 30 minutes.
• Starting with one dough coil at a time while keeping other coils covered, lightly flour a working surface and roll out dough coil into a 6” round pancake. Repeat with each remaining dough coil stacking them as you complete each one and separating by wax paper, or lightly greased foil to prevent them from sticking.
• Time for cooking. In a skillet on medium-low heat, add 1 tbsp of vegetable oil and heat until hot. Cook one scallion pancake at a time, flipping over frequently to prevent the scallions from burning. Cook until golden brown and crispy on both sides. It should take about 7-10 minutes to cook through. Remove scallion pancakes from skillet and place on wire rack or paper towel lined plate and let rest for a few minutes. Cut into triangles and serve with dipping sauce immediately!

Dipping Sauce

• To make your scallion pancake dipping sauce, whisk together rice vinegar, soy sauce, chili oil, red pepper flakes and sugar in a mixing bowl until sugar is completely dissolved. Serve over scallion pancakes, or in a small dish for dipping.