In a large bowl, add flour, cooking oil, and hot water and whisk until the mixture is crumbly. Knead dough until smooth (it will be sticky). The dough should form a thick dough ball that holds together well but still sticks to your hands when pressed against them. Add a little bit of flour if the mixture is too wet, adjust accordingly. Cover the dough with plastic wrap and let sit for 10 minutes.

Cut up the green onions into thin slices, about two cups. Set aside.

Roll out the dough into a cylinder shape and divide it into 4 equal portions, about 2-3 inches across. Cover with plastic wrap individually.

In another small bowl, add the five spice powders, salt, and 2 tablespoons of flour. Heat up the coconut oil in a non-stick pan over medium heat until it melts. Pour it into the flour mixture and stir until the batter is smooth. The batter should be in a thick form. Cover, and set aside.

Now let’s make the scallion pancakes. Please check the post above for detailed instructions on how to shape the dough and add filling to them.

Add a little bit of cooking oil to a non-stick skillet, and slowly put in the shaped scallion pancake face-down. Cook one at a time. The pancake should fit easily across the surface of your skillet (the batter should be about ½ inch thick). Cook until they are golden brown on the bottom and firm enough to flip over (this will only take 1-2 minutes). Flip the pancake over and cook another side for about 2 minutes until both sides are golden brown in color.

Repeat until the rest of the pancakes are cooked.

Transfer pancakes to plates and serve immediately with a dipping sauce of choice (optional).

Enjoy!