3 cups all-purpose flour
1 cup boiling water
1/3 cup cold water
1 T of flour (optional, in China lard is used in place of the oil. By adding the flour it will be easier to spread the mixture on the dough).
4 T of salad oil
1 T of seasame oil
3 green onion chopped
3 t salt
oil for pan frying
Put flour in a large bowl. Add boiling water and mix with chopstick or kitchenaid mixer (Do not over mix, there will be big lumps). Let it cool for 3 min then add cold water and knead the dough thoroughly until it is smooth. Roughly about 5-10 min. Cover and let it rest for 30 min. Meanwhile, chop your green onions and mix with oil, salt and flour.
Place the rested dough on to a well floured smooth board or counter top. Divide dough into 6 even pieces. You can divide into 8 depending how big of a pancake you want to make. Use rolling pin roll each piece of dough into 10" round about 1/4" thick. Spread a little more than Tablespoon of the green onion filling over the 10" round dough. Roll the dough up into a jelly roll like and make sure the ends are sealed tight. Now, form the jelly roll dough into round snail shape (like a cinnamon roll) and tucking the end into center of the dough. Press down on the center of the snail dough and roll out with a rolling pin again until 1/4" thick (the dough will be oily, don't worry that's the way it is suppose to be). Set aside covered with dry paper towel.
Heat 1 T oil in non-stick pan on medium high heat. Place the pie in and let it cook for 2 min. Turn heat down to low and cover the pan. Move the pan back and forth to allow even cooking and to make the pie more crispy and flaky. When it is golden on one side, brush some more oil in the pan and flip over to cook the other side until golden brown.