Perilla and green onion hand cakes

Overview

I like eating hand cakes very much. Making them yourself is more fresh and clean.

Mix all the ingredients and flour with hot water to form a dough. The hotter the water, the softer the cake will be. I used boiling water directly.
Cover the dough with plastic wrap and ferment for 20 minutes.
Chop the green onions and perilla, add salt, oil, and sesame seeds and mix well.
Divide the dough into 6 small portions.
Take a small piece of dough, grease it with oil, and roll it out with a rolling pin until it is as thick as dumpling noodles.
Spread the shiso and chives evenly.
Fold in half and cut into thin strips, do not cut off the edges.
Open it and roll it up, you can gently stretch it while rolling it.
Roll again.
Roll into a ball.
Then gently press it flat and thin, it doesn't need too much force, and it doesn't need to be too thin, about 5MM.
Heat oil in pan.
After the oil is hot, put the pancakes in for frying.
Fry until both sides are golden brown and remove from the pan.
Start eating.