Make the dough: In a large bowl, combine plain flour and salt. Gradually add lukewarm water, mixing until a dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.

Prepare the filling: In a heatproof bowl, mix chopped spring onions, shiitake mushrooms (if using), 50g plain flour, Chinese five spice, and salt.

Heat up the oil until smoking and carefully pour it over the mixed aromatics. This will cook them and release a lovely fragrance. Mix thoroughly and set aside.

Roll out the dough: Divide the rested dough into four pieces. Roll each piece into a thin circle (about 10-12 inches in diameter).

Add the filling: Brush a generous layer of the filling onto the rolled-out dough. Sprinkle the filling evenly over the surface, leaving a small border around the edges.

Roll and shape: Roll the dough tightly into a log. Coil the log into a spiral shape, tucking the end underneath. Flatten gently and roll out again into a thicker pancake (about ½ inch thick).

Cook the pancakes: Heat a non-stick skillet over medium heat and add enough vegetable oil to cover the bottom. Once hot, add the pancake and cook for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed.

Make the dipping sauce: In a small bowl, mix soy sauce, sesame oil, and rice vinegar. Stir well.

Serve: Cut the pancakes into wedges and serve hot with the dipping sauce. Enjoy the flaky, crispy goodness!