• Add the flour and salt in to a mixing bowl then mix well. Pour in the hot water slowly, stirring using chopsticks or a utensil if its easier. Stir until the hot water is fully absorbed in to the mixture. (Do not use your hand as it will be hot)
  
• Slowly add the cold water and continue mixing. Dough flakes should form once all the water is added.
  
• Start to press everything together with your hand. You can add a little bit more water if there’s too much dry flour left. Or you can add a more flour if the dough is very wet. Once the flakes have been pressed togther,  you should have no dry flour left. Then start to knead the dough in the mixing bowl or table, knead for approximately 5 mins until a tough dough has formed. Then add a little oil on your hand and cover the dough surface. Next put the dough back into the bowl and cover with a damp cloth or a plastic wrap. Let the dough rest at room temperature for around 15 minutes.
  
• Once rested, knead the dough again in the bowl or on the table, until it becomes smooth, it will just take a few minutes. Then cover with a damp cloth or a plastic wrap on the bowl agian and rest it for 40 minutes to 1hour. Or you can rest it in the refrigerator for one night. This will give the dough a better texture.
  
• Once rested, make dough into long sausage shape and cut into 4 then roll into the ball shape.
  
• Cover the dough balls with a damp cloth or plastic wrap to prevent it becoming dry. Add some oil on the surface to prevent the dough from sticking to it.
  
• Take a ball and press it with the palm of your hand. Next using a rolling pin, try and make the dough into a rectangle shape. If you can not make it perfect it is fine, just make it long and thin.
  
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• Once the dough is in a rectangular shape, brush some oil on the dough to cover the surface, add a pinch of salt, then sprinkle some green onions on the surface. You need to leave a 2 cm space from one edge. (see photo below)
  
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• Gently roll up the dough, as tightly as possible. If there is any air, press it out.
  
• Next, you need to twist the dough. Take either end and turn in opposite directions. Take the twisted dough then create a spiral by rolling it in on itself. Tuck the ends underneath. Cover with a damp cloth or a plastic wrap and rest for 15 minutes.
  
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• Take a piece of plastic wrap and lay it on the table (this will make it easier to handle the dough). Next place a dough spiral on the wrap and gently using your hand press the dough into a circle, or you can use a rolling pin to roll out the dough.
  
• The dough is very sticky and soft, so ideally you should make one and cook one. Or you can ready a tray with a piece of plastic wrap and stack the pancakes, seperating each using plastic wrap. This way you can put them into a bag then freeze. When you want to eat it, remove from the freezer, don't deforst, just cook it like a fresh one and use a medium low heat.
  
• Place a frying pan on a medium heat and add 1 tbsp oil. Put the pancake in the pan and reduce to a low heat. Cook the pancake slowly. If you use a high heat the outside will burn and the inside will not be cooked. Once the surface colour starts to become white then you can turn over and cook for 1 minute. You need to repeat this process, whilst scrunching the pancake using a couple of utencils. Cook until the pancake starts to take a nice brown colour and becomes crispy. Once you have cooked it, then sprinkle the white pepper and salt mixture which you can find below in the sauces section.
  

The Filling

• Add the chinese leaf and the salt into egg and mix it well.
  
• Once your green onion pancake is cooked, remove it from the frying pan. Over a medium heat add some oil to the pan and add the half of filling. Cover with a green onion pancake, then use a spatula to push them together. Once the egg is cooked turn over and add the sauce or any thing that you like, then fold it in half. Remove from the pan.
  
• You can add some white pepper, more green onions and sauce, or whatever you like.
  
• Enjoy your meal :)

Sauces

• Mix all the ingredients together and spoon the sauce over the pancakes.
• Mix the Oyster Sauce and garlic in a dipping bowl.
• Mix the white pepper and salt.