For the dough
all-purpose flour , about 2 cups + extra for dusting boiling water, ⅔ cup
For the filling
2 tablespoon lard, melted, or coconut oil
2 tablespoon plain flour
¼ teaspoon ground Sichuan pepper, or Chinese five-spice powder
¼ teaspoon salt, or to taste
Veggie Box scallions (as many as you want)
For frying
2 tablespoon cooking oil

2 tablespoon lard, melted, or coconut oil 2 tablespoon plain flour 2 tablespoon cooking oil

Put the flour into a heatproof bowl. Pour in boiling water. Stir with a pair of chopsticks or a fork until the flour turns into small lumps and no more water can be seen. When cool enough to handle, knead the mixture into a soft, smooth dough. Leave to rest for 30 mins. Prepare the filling - Mix flour, ground Sichuan pepper (or five-spice powder), salt with melted lard (or coconut oil). Finely chop the scallions. Knead the dough again. Then flatten it with a rolling pin into a thin rectangle shape (dust with flour to avoid sticking). Evenly brush the lard mixture on the dough. Sprinkle scallions over. Roll the dough into a rope (from the shorter side). Cut into 4 cylinders. Stand a piece on one end. Roll it flat to the desired thickness, the diameter of the pancake should be about 5 inches. Heat up oil in a frying pan over a high heat. Place the pancakes in then turn the heat to medium. Flip over 2-3 times. Cook until both sides are golden brown.