In a large mixing bowl, mix the flour, water, oil, and salt until a dough comes together. On a flat surface, continue kneading the dough for 5-10 minutes or until smooth. Roll the dough into a log shape and cover with plastic wrap. 

While the dough is resting, heat a ceramic skillet over medium with a teaspoon of oil to coat the pan. Add 1 cup of egg whites and fry your eggs into a giant omelet. When the bottom feels firm, turn the omelet to cook the other side. Cut into small pieces, and add to a medium bowl. (If you can’t manage the omelet, scrambled eggs works just fine.) To the same bowl, add scallions, light Tamari, sesame oil, and five spice powder. Stir well. 

Remove your log from the plastic wrap and slice it into 12 pieces. Keep each piece covered in a plastic bag until ready to roll out. To roll out each piece, roll the dough into a ball and then use a rolling pin to roll it as flat as possible into a disk. Dust your dumpling wrappers with flour and stack in another bag. Continue until each piece of dough is rolled out. 

Place a single dumpling wrapper in front of you. Spoon a heaping tablespoon of filling onto the center of your dumpling wrapper. Fold the dumpling in half. Starting from one corner, fold the bottom edge of dough over to the top of the dough and press. Continue folding and pressing all the way to the other corner to create a braid-like appearance. Repeat with each dumpling until all twelve have been created. 

Add a thin layer of cooking oil to a skillet and heat it over medium heat. When the oil is hot, add three or four dumplings at a time and cook for a few minutes on each side, or until golden brown. Remove the dumplings to a paper towel and repeat the frying process until all dumplings have been cooked.

Serve hot with chili oil.