Combine the flour and salt in a big bowl, then drizzle in the hot water while stirring with a pair of chopsticks (or a fork), until the water is fully absorbed.

Slowly add in the cool water, continuing to stir until many dough flakes form.

Knead the dough togethe to combine the wet dough with the dry flour. Add in a little extra water if any dry flour remains.

Knead until the dough has turned into a firm ball, about 5 minutes. Cover and let rest for 20 minutes.

Once the dough is done resting, knead for another minute.

Cut the dough into 6 even piece and roll into balls.

Work on one dough ball at a time, covering the rest with plastic wrap to prevent them from drying out. Roll each ball into a thin rectangle with a rolling pin (around 6"x10”). Lift and turn the dough regularly as you roll it to keep it from sticking to the counter.

Sprinkle 2 large tablespoons of green onions onto the dough, concentrating most of it towards one side of the length and one side of the width, creating a loose L shape.

Roll the dough from the longer side of the dough where the green onions are more concentrated, until you have one long tube.

Lightly flatten the tube using your hand and pinch the side with more green onions to seal.

Take the sealed side and gently pull and roll it towards the unsealed side, using your hand to smooth out the dough to push any large air bubbles out.

Tuck the loose end under the rolled bun. Gently press on the round disk with your hand to seal the pancake.

Set the formed pancake aside and cover it with plastic wrap. Repeat with the remaining dough balls.

Roll each pancake into a circle about 8" wide. It is OK if air bubbles burst or some green onions come out.

To cook the pancakes, heat a large pan over medium-high heat and add enough oil to fully coat the bottom.

Once the oil is hot, add a pancake. Swirl the pancake around for a few seconds, to spread the oil and prevent sticking.

Cover the pan and turn the heat down to medium. Let the pancake cook, covered, for 1 minute.

Remove the lid and flip the pancake, cover, and cook for another minute.

Remove the lid. Use a spatula to press the pancake, to ensure even browning. Continue to cook, flipping regularly, until both sides are crisp and browned, about 3 minutes.

Repeat with each pancake.

Serve with dipping sauce of your choice!a