In a large mixing bowl, combine all-purpose flour and boiling water on one side while introducing room temperature water on the other. Use a wooden spatula to mix until the dough comes together. Cover it with a damp cloth and let it rest for 1 hour.

In a separate bowl, mix ground pork, light and dark soy sauces, Shaoxing wine, sugar, salt, optional five spice powder, neutral oil, and chopped scallions until evenly distributed.

After the dough has rested, roll it into a large, thin sheet, aiming for about 1/8-inch thickness. Cut the dough into rectangles or squares.

Spread half of the prepared filling across the rolled-out dough, fold the dough over the filling, and pinch the edges tightly.

Heat oil in a frying pan over medium heat. Place the sealed pies seam-side down and cook for about 8 minutes until golden brown and crispy. Cover the pan to enhance steaming.

Flip the pies, cover again, and cook for an additional 8 minutes until browned. For extra crispiness, flip again and cook for 2 more minutes on each side.

Remove the pies from the pan, place on a wire rack or paper towels, slice into portions and serve warm. Pair with pickled vegetables or porridge.