Chinese green onion pancakes

Ingredients:

• 1.5 cups of premium wheat flour, plus a little more for working with the dough
• Salt
• 1-2 tablespoons of margarine at room temperature
• 5 finely chopped green onions
• Vegetable oil for frying
• Sesame oil, soy sauce and sugar (for dipping sauce)

Preparation:

1. Sift the flour and 3/4 teaspoon of salt into a large bowl. Add 1/2 cup of hot water and mix. If the dough is too dry, add up to 2 more tablespoons of water. Knead the dough on a lightly floured surface until elastic and firm, about 5 minutes. Cover with a damp towel and let rest for 30 minutes.
2. Divide the dough into 6 pieces and cover them. Roll each piece into a 10 cm long log, then stretch it into a 35 cm long rope.
   
   Grease it with margarine and sprinkle with about a tablespoon of green onions. Roll the rope into a spiral, cover, and let it rest. Repeat with the remaining dough.
   
   Press the spirals with your hand on a floured surface, then roll them into a thin circle with a floured rolling pin. Cover and refrigerate for at least 2 hours.
3. In a 25cm non-stick frying pan, heat a tablespoon of oil over medium-high heat.
   
   Place 1 crepe on a griddle and fry until golden brown, about 2 minutes per side. Place on a paper towel to drain excess oil, and fry the remaining crepes, adding more oil if needed. Cut into triangles and serve.
   
   For the dipping sauce: Mix a tablespoon of sesame oil and sugar, 2 tablespoons of water and soy sauce, and chopped onion.