Tip 300g flour and 1/2 tsp salt into a medium bowl, mix to combine, then make a well in the centre. Slowly pour in 150ml boiling water, and mix in using chopsticks or a cutlery knife until a dough starts to form. Cool slightly. Once the dough is cool enough to touch, use your hands to bring the dough together. If there are any dry patches of flour, add 1 tbsp cold water at a time until you have a cohesive dough ball. Knead on a work surface for 5 mins until the dough ball is firm. Return to the bowl, cover and leave to rest for 30 mins.

Meanwhile, make the filling. Put the remaining 50g flour in a small bowl, and slowly stir in the vegetable oil and sesame oil until it has a paste-like consistency. Add the five-spice powder, if using, and a pinch of salt, and mix until combined. Combine all the dipping sauce ingredients in a separate bowl and set aside.

Once the dough has rested, remove from the bowl and cut into six equal pieces. Cover these loosely with a clean tea towel so they don’t dry out. Working with one piece of dough at a time, roll the dough out on a lightly oiled surface into a roughly 10 x 25cm rectangle. Spread 2 tsp of the filling paste evenly over the dough rectangle, leaving a 1cm border, then sprinkle over some of the spring onions. Roll the dough up from one of the long sides into a long sausage, then gently flatten out using your fingers. Roll up again from one of the shorter sides into a spiral, tucking the end underneath. Flatten again, then set aside. Repeat with the remaining dough balls. Once all the dough has been formed into spirals, roll all the spirals out into 15-20cm discs.

Heat a small drizzle of oil in a medium frying pan over a medium heat and, once shimmering, cook the pancakes for 1-2 mins on each side until golden brown. Transfer to a plate lined with kitchen paper to drain. Season with salt, cut into wedges and serve immediately with a drizzle of crispy chilli oil, a sprinkling of sesame seeds and the dipping sauce alongside.