Mix the flour and water: In a large bowl, add the all-purpose flour. Slowly pour in the hot water while stirring with a fork or chopsticks until it forms a crumbly texture.

Add room-temperature water and oil: Add the room-temperature water and 2 tablespoons of neutral oil.

Knead the dough: Transfer the dough onto a floured surface and knead for about 5 minutes until smooth.

Mix the ingredients: In a bowl, combine the ground pork, chopped scallions, minced ginger, light soy sauce, dark soy sauce, sesame oil, ground Sichuan pepper, ground white pepper, and 4 tablespoons of water or unsalted stock. Mix until well incorporated. Set aside.

Divide the dough: After resting, divide the dough into 8 equal pieces. Roll each piece into a ball.

Roll and fill: Take one dough ball and roll it into a thin circle, about 4 inches in diameter. Place a spoonful of filling in the center and gather the edges to seal the pie. Flatten gently to form a disc. Repeat with the remaining dough and filling.

Heat the oil: In a large skillet, heat a thin layer of neutral oil over medium heat.

Cook the pies: Place the meat pies in the skillet, spacing them out so they don’t touch. Fry for 3-4 minutes on each side until golden brown and crispy, ensuring the meat is cooked through.

Drain and serve: Remove the cooked pies from the skillet and place them on a paper towel-lined plate to remove excess oil.