First knead the dough. Use cold water here. Pour 300g of flour into a large bowl, sprinkle 1g of salt and add 180g of cold water. Knead by hand to make a smooth dough. After kneading, brush a little oil on the surface. Cover the dough with plastic wrap for a while.
Wash the shallots and chop them.
Pour the shallots into a bowl, add allspice and the remaining 1 gram of salt, pour in half of the peanut oil, sprinkle a little flour to make it sticky, and stir with chopsticks until thick.
Take out the dough and roll it into a circle. Spread the green onion filling on it.
Cut into 5 pieces, leaving a large piece.
Roll from the small piece to the middle first, and wrap the rest with the large piece.
Use a dough pin to roll into a circle about 2 mm thick.
Pour peanut oil into the electric baking pan, spread the oil evenly, place the dough skin on it, and brush the surface with oil to prevent drying.
Boil the bottom to golden, then flip the other side to golden.