Dough: In bowl, whisk together flour and salt; divide into 2 mounds. Pour 1/3 cup/75 mL boiling water over one of the mounds, stirring with fork until combined.

Stir oil into remaining mound. Slowly pour in 1/3 cup/75 mL cold water, stirring mounds together with fork to make shaggy dough, adding up to 2 tbsp/30 mL more water if necessary.

Turn onto lightly floured surface and knead until smooth. Wrap in plastic; let rest at room temperature for 30 minutes.

Blanch and drain spinach, squeezing out excess moisture; chop finely. Pour boiling water over noodles until covered; let cool. Drain noodles well; cut into short lengths. Combine spinach and noodles in bowl.

Beat together eggs, sesame oil, 1/4 tsp/1 mL of the salt and pepper.

In nonstick skillet (or cast-iron skillet brushed with oil) over medium-low heat, scramble eggs just until set, but still soft; add to spinach mixture. Toss in green onions, soy sauce and remaining salt.

Divide dough into 8 equal pieces; shape into balls. With rolling pin, roll 1 ball into 7-inch/18 cm circle. Place one-eighth of the spinach filling on dough and fold over to make half-moon shape; seal edge by crimping and pinching together. Repeat with remaining dough and filling.

Heat cast-iron or heavy nonstick skillet over medium-low heat. In batches, cook pies in dry pan, turning a few times and reducing heat if necessary, until filling is hot and dough is thoroughly cooked, 8 to 10 minutes per batch. Serve warm with rice vinegar on the side.

Makes 8 servings.

Blanching How-Tos

Use one of two methods.

Bring a very large pot of lightly salted water to a rolling boil; add cleaned spinach and cook just until water returns to boil (this should take only a minute or so). Drain; chill under cold water and drain well.

For most household stoves (except for induction cooktops), it is a waste of energy to bring a huge pot of water to a boil, so use the steam-blanching method, instead. place cleaned spinach with water clinging to it in a large pot. If the spinach isn't very wet, add enough water to come scant 1/2-inch/1 cm up side of pot. Sprinkle with a pinch of salt. Cook over high heat, covered and stirring once, until wilted. Drain; chill under cold water and drain well.