Spicy Sichuan Peppercorn Scallion Pancakes

Make the Dough

1. In a large bowl, combine flour and salt. Gradually pour in the hot water while stirring with chopsticks or a fork until a shaggy dough forms.
2. Once cool enough to handle, turn out the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.

Prepare the Filling and Sauce

1. In a small bowl, combine the ground Sichuan peppercorns, 1 tbsp soy sauce, and 1 tbsp vegetable oil. Mix well.
2. Prepare the dipping sauce by whisking together 2 tbsp soy sauce, black vinegar, and sesame oil in a small bowl.

Assemble and Cook Pancakes

1. Divide the dough into 4 equal portions. Roll out each portion into a thin rectangle (about 10x6 inches) on a lightly floured surface.
2. Brush the surface of each rectangle evenly with the Sichuan peppercorn mixture, then sprinkle generously with sliced scallions.
3. Starting from one of the long sides, tightly roll up the dough rectangle into a long cylinder. Pinch the ends to seal loosely.
4. Coil the cylinder into a spiral shape. Gently flatten the spiral with your palm, then roll it out again into a flat round pancake, about 6-7 inches in diameter.
5. Heat the remaining 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Carefully place a pancake in the hot skillet.
6. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with remaining pancakes, adding more oil if needed.
7. Cut each pancake into wedges and serve hot with the dipping sauce.