Prepare the DoughIn a medium mixing bowl, combine the flour and salt. Slowly pour in the hot water while stirring with chopsticks or a spoon. Once a rough dough forms, transfer it onto a lightly floured surface and knead until soft and smooth, about 5–7 minutes. Cover the dough with a damp cloth and let it rest for 15–20 minutes so the gluten can relax, making it easier to roll out later.

Prepare the Sugar FillingIn a small bowl, combine the white sugar with 10 g of flour. This little addition of flour helps absorb excess moisture and prevents the sugar from melting too quickly while frying, ensuring a lovely caramelized pocket inside.

Shape the PancakesDivide the rested dough into 6–8 equal portions. Roll each portion into a ball, then flatten into a small disc with your palms. Place 1 teaspoon of the sugar mixture in the center, then fold the edges of the dough over to seal the filling, forming a ball. Gently flatten each filled ball into a pancake about ¼ inch thick, being careful not to tear the dough so the sugar doesn’t leak out too much.

Fry the PancakesHeat 2–3 tablespoons of vegetable oil in a nonstick or cast-iron skillet over medium heat. Once hot, place the pancakes in the pan, cooking a few at a time without overcrowding. Fry each pancake for 2–3 minutes per side, until golden, crisp, and slightly puffed. The sugar inside may ooze out a little and caramelize—that’s perfectly normal and adds extra crunch and flavor. Transfer to a paper towel-lined plate and let cool for 2–3 minutes before serving warm.