Slowly pour in the boiling water and stir until shaggy, then add room-temperature water and vegetable oil and gather into a rough dough. mix

Cover the dough and let it rest so the flour hydrates fully. prep

Knead the rested dough until smooth and elastic, then divide into four equal portions and shape into balls before covering again. prep

Roll one dough ball into a small rectangle, brush lightly with oil, sprinkle five-spice if using, and scatter scallions evenly over the surface. assemble

Roll the rectangle tightly into a log, gently stretch it, then coil it into a spiral and tuck the end underneath. assemble

Repeat the rolling and coiling process with the remaining dough portions, keeping them covered to prevent drying. assemble

Flatten each spiral gently into a round pancake, using your hands or pressing inside a small pan for even shape. assemble

Heat oil in a skillet over medium heat and carefully place one pancake into the pan. cook

Cook until the bottom turns golden, flip, and cook the second side while rotating gently for even browning. cook

Stir all dipping sauce ingredients together and serve alongside the hot pancakes, sliced or whole. finish