In a large bowl, mix 500g flour and 5g salt.

Pour in 180g boiling water all at once and stir quickly until shaggy crumbs form. This hot-water step is the key to soft pancakes.

Add 170g cold water and mix until no dry flour remains. When cool enough to handle, knead for 3–4 minutes until smooth. The dough should be soft but not sticky.

Divide into two portions. Roll into logs and cut into small pieces, about 30–35g each. Shape each piece into a smooth ball.

Note: If you are new to dough handling, reduce cold water by 20g for easier kneading. Slightly firmer dough is easier to control.

Mix 40g flour and 50g oil until smooth and brushable. There should be no dry lumps.

This paste prevents sticking and creates distinct layers.

Roll each dough ball into a small round wrapper (about dumpling-wrapper size).

Brush a thin layer of oil paste onto one wrapper. Place another wrapper on top and brush again. Repeat until you have 6 wrappers stacked.

Lightly pinch the edges together to secure, then gently flatten with your palm.

Note: Apply oil paste thinly. Too much makes the pancakes greasy; too little causes sticking.

Roll the stacked dough into a large circle about 20cm wide. Roll gently and flip occasionally to ensure even thickness.

Roll until paper-thin but not torn. The thinner the pancake, the better the texture for wrapping.

Place the rolled stack into a steamer lined with parchment or damp cloth. Repeat with remaining dough.

Bring water to a full boil before placing the steamer over the pot.

Steam over high heat for 8–10 minutes. Do not over-steam, or the pancakes may become overly soft.

Remove immediately and do not leave covered.

Note: Always steam after the water reaches a rolling boil. This ensures proper layering and texture.

When cool enough to handle but still warm, gently peel the pancakes apart from the edges. They should separate easily into 6 thin sheets.

If fully cooled before separating, they may stick slightly — warm separation is key.

Stack and cover to prevent drying.

Wrap with stir-fried potatoes, mixed vegetables, shredded pork, or braised meats.

Optional: For a slightly chewy toasted finish, heat each pancake in a dry pan over low heat for 10 seconds per side.