Add the flour to a stand mixer bowl. Set the mixer to medium-low speed and gradually pour in the boiling water. Let it run for about 1 minute until a dough forms.

Transfer the dough to a lightly floured surface and knead a few times until it forms a ball. Cover with saran wrap and rest for at least 30 minutes. The texture will become even better the longer it rests. If I am making this for friends and family, I will let it rest overnight in the fridge.

In a heat-safe bowl, combine the scallions, flour, salt, and Sichuan pepper. In a small saucepan, heat the lard until it is shimmering (about 300°F). Immediately pour it over the bowl of scallions. Stir until the sizzling stops, then add 2 teaspoons of toasted sesame oil.

Before making the pancakes, you can make the dipping sauce. Simply combine all the dipping sauce ingredients in a small bowl and mix well.

Divide the dough into 4 equal portions. Keep the other portions covered with a damp towel.

Roll the dough into a 6x10-inch rectangle. Spread ¼ of the scallion paste into a single layer. Try to spread it to the very edges of the dough.

Begin rolling the dough from the long side until you have a long tube.

Gently flatten the tube, then roll it up like a snail's shell, tucking the end underneath and pressing it down to seal it.

Repeat with the other dough portions. Then, roll each dough into a flat disk roughly 7 to 8 inches in diameter.

Heat 1 tablespoon oil in a large nonstick pan over medium heat until shimmering. Cook the pancake for 2-3 minutes on each side until golden brown. Transfer to a cutting board and cut it into triangles. Serve immediately with dipping sauce.