In a large bowl, whisk together flour, baking powder, salt, sugar, and white pepper. Gradually add hot water and vegetable oil, stirring until a shaggy dough forms. Lightly dust a surface with flour then transfer dough on top. Knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

In a small pot, heat 2 tablespoon vegetable oil until hot but not smoking. In a small bowl, mix the chopped scallion, hot vegetable oil, and a pinch of salt. Set aside.

Lightly dust your work surface with flour. Cut the dough into 4 equal pieces. Roll the dough into a very thin rectangle (about ⅛ inch). Sprinkle about 1-2 tablespoon scallion mixture evenly on top layer. Roll the dough tightly into a log, then coil it into a spiral.

Cut into halves, flatten slightly and roll it out again into a rectangle (dust the surface with more flour as needed). Roll each strip tightly into a log, coil into a spiral, and tuck the end underneath. Set aside the muffin. Repeat with remaining dough for a total of 8 muffins.

Grease a muffin tin and place each dough coil into a cup. Brush the tops with more vegetable oil for crispiness. Bake at 375°F (190°C) for 20-25 minutes, or until golden and crispy on top.

Let them cool slightly before removing from the tin. Serve warm with soy chili oil sauce and extra chili oil.