In a bowl add the flour and salt and make a well in the center. pour in the boiling water and with chopsticks or a fork mix together to form a shaggy dough, scraping sides and bottom. Drizzle in the cold water, mixing until dough ball starts to form. Knead for 3-5 minutes in bowl using your hand. Press and form into a smooth ball. Cover and let rest 20 minutes.

In a 4-cup measuring bowl melt the bacon fat in microwave and whisk together with remaining Filling ingredients to form a smooth paste. Set aside.

Place the dough on a clean surface and knead for a minute. Add a little peanut oil to your hands and gently rub the dough ball surface to coat.

Using a rolling pin, flatten the dough into a thin, 14x18" rectangle.

Brush the filling mixture over the dough, then sprinkle the scallions on top.

Starting at the shorter side of the dough, roll up and seal end (don’t make it too tight).

Cut dough into 6 equal pieces. Stand each piece on a cut end. Using the palm of your hand, press down and flatten. Next use rolling pin to roll into a 6-inch pancake.

Preheat oven to 200°F. Place a wire rack in a baking tray and set aside.

In a skillet over medium heat add a little bit of oil. When hot, add a pancake and cover with lid. Cook 1-2 minutes until bottom is browned. Flip pancake over and cover again, cooking for 1-2 minutes more.

Remove from skillet, place on wire rack lined tray and place in oven to keep warm. Repeat with remaining pancakes.

Either cut each pancake into quarters and place on serving tray, or serve whole and tear apart. Serve warm with soy sauce and or Chili Oil to dip or drizzle over.