Authentic Sichuan Scallion Pancakes with Fiery Dipping Sauce

In a large bowl, combine the flour and 1/2 teaspoon salt. Gradually add the hot water, mixing with chopsticks or a fork until shaggy. Add the cold water and knead for 5-7 minutes until a smooth dough forms. Cover and let rest for 20 minutes.

While the dough rests, prepare the spiced oil: Heat 1/4 cup vegetable oil in a small saucepan over medium-low heat. Add Sichuan peppercorns and cook for 3-5 minutes until fragrant. Remove peppercorns, then stir in five-spice powder. Let cool slightly.

Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin rectangle, about 1/8-inch thick. Brush each rectangle with the spiced oil, then sprinkle generously with sliced scallions.

Roll each rectangle tightly into a log. Coil the log into a spiral, tucking the end underneath. Flatten each spiral gently with your palm, then roll out again into a 6-inch diameter pancake, about 1/4-inch thick.

Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium heat. Cook each pancake for 4-6 minutes per side, or until golden brown and crispy, turning occasionally. Add more oil as needed.

While pancakes cook, prepare the dipping sauce: Combine soy sauce, Chinkiang vinegar, chili oil, and minced garlic in a small bowl.

Serve the hot, crispy scallion pancakes immediately with the spicy dipping sauce.