Mix the flour, ½ teaspoon salt, and five spice powder in a heatproof bowl. Pour the room temperature water over half the flour mixture in the bowl and use chopsticks or a spatula to mix with half the flour until a shaggy dough forms. Then mix the boiling water with the other half of the flour and mix.

Once cool enough to handle, combine both doughs and knead for 8 minutes until smooth, adding flour as necessary if the dough is too sticky. Cover the dough with an overturned bowl, and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 4 equal pieces. Knead and roll each piece out into a large circle 11-12 inches in diameter.

Toss ¾ cup of chopped chives with 1/4 teaspoon salt, and beat 1 egg into it. Spread over half the pancake, leaving a ½ inch (1.2cm) border. Fold the dough in half and press to seal. Heat a nonstick pan over medium to medium-high heat until hot, and add 1 tablespoon of oil. Add the pancake. Fry on both sides until golden brown.

Repeat with the remaining dough, chives, salt, eggs, and oil to make 3 additional pockets. Enjoy!