Spring Pancakes

Method

1. Put 100 g of plain flour and 1 pinch of fine salt in a bowl. Pour in 60 ml of boiling water in a thin stream, stirring hard with chopsticks until the flour comes together in shaggy lumps. When cool enough to handle, knead on the worktop for 5 minutes to a smooth, soft, slightly tacky dough. Cover with a damp cloth and rest 30 minutes — this scalded dough is what makes the pancakes pliable.
2. While the dough rests, mix 80 g of shredded pork loin with 1 tsp of light soy sauce, 1 tsp of Shaoxing wine and 1 tsp of cornflour until the shreds are slippery and coated. Leave to marinate for 15 minutes.
3. Roll the dough into a rope and cut into 4 equal pieces. Press each into a flat disc. Brush the tops of half the discs with the 1 tsp of toasted sesame oil, then set an unoiled disc on each oiled one to make pairs. Roll each pair out on a lightly floured board to a round about 18 cm across, turning as you go so it stays even.