Scallion Pancakes

For the dough: In a large bowl, whisk together flour, baking powder and salt. Pour in the boiling water and stir with a wooden spoon to form a shaggy dough. Scrape dough onto a lightly floured surface and knead for a few minutes until dough is silky smooth, adding a bit of flour to prevent sticking. Oil your original bowl, form dough into a ball and return it to the bowl. Cover with plastic wrap or a towel and let rest for about 45 minutes.

For filling: In a small bowl, whisk together flour, salt, fat and oil to form a paste and set aside in a warm spot. Put chopped scallions
in another bowl.

Make pancakes: Divide dough into 8 equal portions with a pastry cutter or knife and form each into a ball. Return all but one ball to the oiled bowl and cover to keep them from drying out while you work.

On a lightly floured surface, roll one of the balls out into a large rectangle about 6 inches wide by 12 inches long. Use a pastry brush to spread 2 tablespoons of the paste in a thin layer over the surface of the dough then sprinkle with 3 tablespoons of the scallions.

Starting with one of the long sides, roll the dough tightly into a long rope. Using the palms of your hands, gently roll the rope from the middle outward until it’s almost twice its original length. Then wind the rope around itself into a tight flat coil (it will look like a spiral). Press down lightly with your hand and set aside, covered with plastic wrap or a damp towel. Repeat with remaining dough balls.

Starting with the first pancake you formed, roll each out into a 7-inch round disc. (At this time, you can freeze some of these discs in a zip-top bag to cook another time if you wish.)

Heat 1 tablespoon cooking oil in a skillet over medium heat. Working one at a time, cook each pancake, turning frequently and adjusting heat to prevent burning, until crisp and golden brown, about 3 to 4 minutes each side.

Keep warm in a 200 degree oven or on a warm plate covered with a cloth. Cut into wedges to serve.