In a large bowl, mix 500g flour and 3g salt.

Gradually add 320g warm water while stirring until shaggy dough forms. The dough will feel sticky at first — do not add extra flour. Once roughly combined, let it rest until cool enough to handle, then knead until smooth and elastic.

Roll into a log and divide into 12 equal pieces. Shape each into a ball.

Lightly coat a tray with oil, place the dough balls inside, brush the tops with oil, cover, and let rest for at least 1 hour.

Note: Oil resting greatly improves elasticity. The longer it rests (at least 1 hour), the easier it stretches without tearing.

Soak 80g dried glass noodles in boiling water for 10 minutes until softened. Drain well.

Wash and thoroughly dry the chives. Excess moisture will cause watery filling. Finely chop and place in a large bowl.

Heat 20g oil in a pan. Add soaked noodles and stir in 5g dark soy sauce. Cook briefly until evenly coated. Cool completely, then add to the chives.

Scramble 3–4 eggs in a little oil until fluffy. Cool and add to the bowl.

Season with 4g salt, 2g white pepper, 2g Sichuan pepper powder, 3g oyster sauce, 10g chicken stock, 2g MSG (optional), and a drizzle of seasoned oil. Mix in one direction until well combined.

Note: Stir-frying the glass noodles first helps them absorb flavor and prevents watery filling.

Lightly oil your work surface. Take one rested dough ball and gently press it into a thin round using your hands (no rolling pin needed). Keep the edges thin.

Place a generous amount of filling in the center.

Gather and seal the edges like a bun, or fold inward from opposite sides, stretching slightly as you seal. Pinch tightly to prevent leaks.

Shape gently into a flat round.

Only shape as many as your pan can cook at one time to avoid tearing from sitting too long.

Preheat a skillet over medium-low heat and lightly oil the surface.

Place the filled pancake in the pan and gently press it flatter. Brush a thin layer of oil on top.

Cover and cook over medium-low heat. Do not use high heat or the outside will burn before the inside cooks.

When the bottom is golden brown, flip, cover again, and cook the other side.

When both sides are golden and the pancake slightly puffs and springs back when pressed, it’s done.

Serve hot.