Gradually mix water into all-purpose flour. The resulting mixture will be a bit sticky.

Knead for 3-4 solid minutes. Then cover with cling wrap or cloth and rest for 30 minutes.

Once rested, Knead again for 2 minutes. You will notice that the dough is smoother and a little bit elastic by then.

Divide the dough into four portions. Dust the table and the rolling pin with flour and roll out one portion of the dough into a rough rectangle about 1 mm thin. Remember that the thinner the dough is, the flakier it will be.

Once rolled out, rub some oil on one side and season with a salt. Place the chopped scallion and out the dough and its scallion filling into a log. Try to make it tight as possible.

From a log shape, coil it around itself so it looks like a snail shell. Pinch the end to get it to stick.

Flatten out the now snail-shaped dough and roll out to a thinner disk. The thinner the disk is, the crunchier it will be. Do the same for the rest of the dough.

Add a little oil in a non-stick pan and fry the disk until browned on one side. Flip and fry the other side.

Cut into quarters and serve with a dipping sauce of chili oil, choice of vinegar, light sodium soy sauce, and grated garlic and ginger.