Onion pancakes

Mix flour, salt, hot water, and a spoon of vegetable oil. Place on a floured surface. Knead until soft for 10 minutes. Cover with plastic wrap and let it rest for 20 minutes.

Chop the leek. Roll out the dough into a long strip on a floured surface. Cut into 24 pieces. Roll each into a 10 cm circle, brush with sesame oil, and place a spoonful of leek. Roll into a tight cylinder, pinch the edges to seal. Form spirals. Cover with plastic wrap and let sit for a while (from 20 minutes to 5 hours).

Place the spirals on a floured surface. Carefully flatten them. Roll into 4 cm rolls, layering with floured paper. Leave for 20 minutes.

To prepare the sauce, mix: soy sauce and vinegar, 2 teaspoons of sesame oil, sugar, chili pepper, and sesame seeds. (Make about 3/4 cup.)

Heat a spoonful of vegetable oil in a pan over medium heat. Fry pancakes, 2-3 at a time, flipping until golden brown, 2-3 minutes per side. Add oil as needed. Remove from the pan, salt, and serve with sauce.