In a large bowl, combine the all-purpose flour, boiling water, and salt, mixing until a rough dough forms. Knead for about 5 minutes until smooth, then cover with a damp towel and rest for 30 minutes.

Make the dipping sauce by whisking together the soy sauce, Chinese black vinegar, sugar, and chili crisp in a small bowl. Set aside.

Once rested, divide the dough into 4 equal balls and lightly flour your surface. Roll each ball into a large circle, about 8-10 inches in diameter. Brush a thin layer of the scallion filling (about ½ Tbsp) over the surface, leaving a small border around the edge. Roll into a log, coil into a spiral, and tuck the end underneath. Flatten with your palm, then roll out into a flat pancake. For a flakier pancake, brush another thin layer of scallion filling (about ½ Tbsp) over the top, leaving a small border. Roll back into a log, coil into a spiral, then roll flat again with a rolling pin until 8-10 inches in diameter. Cover with a parchment paper and repeat with remaining ingredients.

Heat 2 tablespoon of avocado oil in a skillet over medium heat and pan fry each pancake for 2-3 minutes per side until golden brown.

Serve immediately with the dipping sauce on the side.