Crispy Chinese Scallion Pancakes (Cong You Bing)

In a large mixing bowl, combine the all-purpose flour and hot water. Stir the mixture until it comes together into a shaggy dough.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover with plastic wrap or a damp towel, and let it rest for 30 minutes to relax the gluten.

While the dough rests, finely slice the scallions and prepare the dipping sauce by whisking together the soy sauce, Chinese black vinegar, water, sugar, minced garlic, and a tablespoon of scallions in a small bowl.

Divide the rested dough into three equal portions. Use a rolling pin to roll each piece into a 7-inch circle. To ensure an even shape and prevent sticking, lift and rotate the dough a quarter-turn after every few rolls.

Lightly brush the surface of each circle with vegetable oil, then sprinkle evenly with salt and the remaining sliced scallions. Roll the dough tightly into a cigar shape, then coil the cylinder into a spiral (like a snail shell).