In a large mixing bowl, combine 2 cups flour with 3/4 cup boiling water, stirring quickly with chopsticks or a fork until shaggy. Add 1/4 cup cold water and mix until a rough dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with damp cloth and rest for 30 minutes.

While dough rests, prepare filling: finely chop garlic chives and place in a bowl. Roughly chop shrimp into small pieces. Add shrimp to chives along with 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon soy sauce. Mix thoroughly and set aside.

Divide rested dough into 8 equal portions. Roll each portion into a thin oval or rectangle about 1/8 inch thick on a lightly floured surface.

Brush rolled dough lightly with sesame oil. Spread 2-3 tablespoons of filling evenly over the surface, leaving a 1/2-inch border. Roll up tightly from the long side like a jelly roll.

Coil the rolled dough into a spiral, tucking the end underneath. Gently flatten with your palm to about 1/2 inch thickness.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Place pancakes in the pan without overcrowding (work in batches if necessary).

Pan-fry for 4-5 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 3-4 minutes until both sides are golden and filling is cooked through.

Remove to a paper towel-lined plate to drain excess oil. Keep warm while cooking remaining pancakes.

Cut each pancake into quarters and serve immediately with dipping sauce made from equal parts soy sauce and black vinegar.