Taiwanese Scallion Pancakes

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1. 1Step 1: Mix the all-purpose flour and salt together. Slowly stream in the hot water while mixing, using long chopsticks if preferred. Once all the hot water is added, knead the dough in the bowl for 2-3 minutes until it just comes together, being careful not to over-knead. While mixing, clean off some of the flour stuck to the inside of the bowl. The dough does not need to be smooth at this stage and may seem barely workable. Brush the top of the dough with a little vegetable oil to prevent drying, then let it rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.
2. 2Step 2: Combine the chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small saucepan or shallow pan, heat the vegetable oil until just shimmering. Quickly pour the oil over the scallions; it should sizzle immediately. Stir to form a smooth paste.
3. 3Step 3: Divide the rested dough into eight even portions. Keep all portions loosely under plastic wrap while working on each to prevent drying. Take one portion and roll it out roughly into a thin rectangle. If the dough sticks to the work surface, brush a little oil on the surface. Aim for a thickness of a coin. Apply 2-3 tablespoons of the oil paste with a brush, spreading evenly. Fold the top 1/3 down and the bottom 1/3 up, then fold the whole thing in half to get a long rectangle. Stretch it by pulling gently on both ends against the work surface, like stretching Biang Biang Noodles.
4. 4Step 4: Once the dough is a long, rectangular log, coil it from both ends until the two spirals meet in the middle. Fold one spiral over the other and gently press down to secure a round shape. Repeat for the rest of the dough.
5. 5Step 5: Let the pancakes rest for at least 15 minutes before cooking. After resting, flatten each pancake with your fingers or a rolling pin to about 0.7 to 1 cm thick. If freezing for later, stop at this point.
6. 6Step 6: Heat a non-stick pan with a little oil over medium-high heat. Place a flattened pancake in the pan, cover with a lid, and lower the heat slightly. Cook covered for about 4 minutes, until the top of the pancake changes color, indicating the steam has lightly cooked and hydrated the top. Remove the lid, flip the pancake, and turn the heat to high. Cook until both sides are lightly crispy and browned. Adjust cooking time to your preference for extra crispiness. Near the end, use two spatulas to shove the pancake to release its layers, but not so much that it shatters. Enjoy immediately with the dipping sauce.