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Preparation

1. Finely chop the scallions and set aside.
2. Thoroughly mix flour and cornstarch in a bowl. Using a fork, mix in the boiling water. Add the cold water and mix with your hands until all the flour is incorporated.
3. Cover the dough and let it rest for 20 minutes.
4. Coat hands with flour to prevent dough from sticking and shape the dough into a long rope. Cut into 8 pieces.
5. On a floured surface, roll one piece of dough as thin as possible. Brush with sesame oil and sprinkle with 2 tablespoons of the scallions.
6. Roll up jellyroll style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4-in thick.
7. Repeat with the other pieces of dough.
8. Heat the canola oil on medium-high heat in a nonstick pan (or use cooking spray). Fry each pancake, about 1 to 2 minutes per side, until the dough puffs up a little and becomes crispy.
   Serve immediately.