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For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl.
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Stir in the canola oil and boiling water.
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Use your hands to work the dough into a smooth ball.
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It should be fairly firm.
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If it isn't, stir in some additional flour.
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Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick.
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Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
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For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic.
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Taste for seasoning.
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To roll the dough: Lightly flour a flat surface and divide the dough into four parts.
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Use a rolling pin to roll out the first piece.
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When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside.
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Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter.
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Transfer the rounds to a baking sheet fitted with parchment paper.
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To cook and serve: In a large saute pan, heat 1/4-inch canola oil.
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Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook.
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When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil.
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Fry for a minute on one side and then another on the second side.
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Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel.
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Sprinkle with remaining scallions and serve with the dressing on the side for dipping.
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Alternatively, drizzle the dressing over the pancakes.
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Serve immediately.
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Cook's Note: While I firmly believe most foods taste better after a few moments of sitting, this recipe is not.
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Fry them when everything else is ready and you are really ready to serve them.
