Green Onion Pancakes

From Judy Fu's Snappy Dragon

An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying

1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.

2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.

3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).

4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.