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Make the spring onion oil: In a small bowl, mix the chopped spring onion with salt, white pepper, and vegetable oil.
Layer the dumpling wrappers: Lightly dust your work surface with plain flour.Place one wrapper down and spread a thin layer of the spring onion oil mixture on top. Repeat with 3–5 wrappers, stacking them as you go.
Shape the pancake: Roll the stacked wrappers into along strip. Make a few cuts along the strip, then fold it lengthwise from one end towards you. Coil it into a spiral shape (like a snail shell), sprinkle with sesame seeds, and flatten with your palm or a rolling pin.
Pan-fry until golden: Heat a little oil in a frying pan over medium-low heat. Fry the pancake until golden and crisp on each side.
Serve hot: Enjoy straight from the pan with yourfavourite dipping sauce.