How to make it
To make the dough: add the flour and salt into a bowl. Mix until combined. Slowly pour in the hot water and mix it into the flour with a fork. Then drizzle in the cold water, mixing it in with the fork until flakes of dough form. Press the dough flakes together until they combine. Knead the dough for about 5 minutes until a ball forms. Cover the dough with plastic wrap and set it aside to rest for 20 minutes.
To make the filling, add flour, Lee Kum Kee Pure Sesame Oil, and salt into a bowl. Mix the ingredients together until paste forms.
When the dough is done resting, knead it for another minute until smooth. Divide it into 6 evenly sized balls. Work on one ball at a time. Keep the balls of dough you aren’t working with plastic wrap. Roll the ball of dough into a rectangle about 6x10 inches in size. Spoon about 1 tablespoon of the filling onto the dough and spread it out, leaving a 1-inch border around the edge. Sprinkle about 2 tablespoons of the chopped green onions on top.
Roll the dough up lengthwise so that you form a long rope. Slightly flatten the rope and pinch one end of it. Roll up the pinched end and continue rolling it towards the other end. Tuck the end into the underside of the bun. Press down on the disc to slightly flatten it. Repeat steps 3-4 on the remaining balls of dough.
When all the discs have been formed, roll each of them out into a circle, about 7-8 inches in diameter. Stack two pancake circles on top of each other so that you now have a total of 3 pancakes.
Preheat a waffle iron according to the machine's instructions. When the waffle iron has heated, spray it with cooking spray and place one stack of the pancakes into the waffle iron. Close the machine and cook it for about 8-10 minutes until it is golden brown and crispy. Remove the scallion pancake from the machine and cook the remaining stacks. Enjoy!