1 Sift flour into a bowl. Stir in boiling water with a knife, adding a little cold water if necessary to take up any excess flour. When cool, knead on lightly floured board until smooth. Cover with a bowl and let rest 30 minutes.
2 Combine pork, salt, pepper, soy sauce, sesame oil and green onions. Chill 30 minutes.
3 Roll out dough with hands to form a sausage-shaped roll. Cut into 20 even portions. Lightly roll each portion into a ball. Roll out each ball into a 4 inch (10 cm) circle, with the edge thinner than the center. The dough circles can be stacked with a piece of wax paper between each. Cover with a bowl to prevent drying out.
4 Divide pork mixture into 20 portions. Place one in center of each piece of dough. Bring the edges together to cover filling. Twist them slightly and pinch to seal.
5 Place seal side down onto board and reshape into a round patty. These may be made in advance and refrigerated.
6 Heat oil in a flat-bottomed pan. Reduce heat and fry patties 4 minutes on each side until brown.