In a spacious mixing bowl, combine all-purpose flour and boiling water, mixing gently to allow the flour to hydrate. Gradually add room temperature water until a rough dough forms. Knead the mixture on a lightly floured surface for about 5 minutes until smooth. Cover the dough and let it rest for 1 hour.

While the dough rests, prepare the filling by mixing ground pork in a separate bowl. Add light and dark soy sauces, Shaoxing wine, sugar, salt, and optional five spice powder. Incorporate the neutral oil and freshly chopped scallions, mixing until well-blended.

Once the dough has rested, divide it into smaller pieces. Roll each piece into a long, thin sheet about ¼ inch thick. Spread half of the filling evenly over the rolled-out dough, leave space around the edges. Fold the dough over the filling to form layers, sealing the edges tightly.

Heat a tablespoon of neutral oil in a large skillet over medium heat. Place the shaped Chinese Meat Pies seam-side down in the pan, and cook for about 8 minutes, covered, until the bottom is golden and crispy. Carefully flip the pies and cook for another 8 minutes.

Once cooked, remove the Chinese Meat Pies from the skillet and allow them to cool slightly. Cut each pie into wedges or halves for easy serving.