In a bowl, mix the flour, salt, coconut oil and boiling water together until it comes together in a shaggy mix. Add the cold water, then knead on a bench for 5 minutes. Put into an oiled bowl, cover and set aside to rest for 30 minutes.

Combine sea salt flakes and five-spice powder and set aside.

Heat the oil and fry the shitake until golden. Add the garlic and ginger and cook for a few minutes, then add the soy sauce and set aside to cool. Add the tofu, spring onions, and bok choy. Season with some of the five-spice salt and set aside.

Whisk all the dipping sauce ingredients in a bowl, loosening to a dipping consistency with a little water.

Divide the dough into 12 pieces. Roll each piece into a 16-18cm round with a thickness of 2-3mm. Brush each piece with a little sesame oil then put a spoonful of filling into the middle of each round. Bring two opposite edges into the middle and pinch to seal. Repeat until all the edges are sealed in the middle. Press lightly with your hand or a rolling pin. Put onto baking paper while you make the rest. Don't worry if you get a few holes in the dough, it should hold together in the pan.

Put 1cm of oil in a frying pan and heat over a high heat. When hot, add the pancakes then lower the heat and fry for 3-4 minutes on each side (you will need to do this in batches). Transfer to a rack to cool slightly.

Serve warm with extra five-spice salt and the dipping sauce.