Pinch out tiny pieces from the dough. I got about 12 to 13 pieces. Roll each piece into a ball and keep it aside.
Working with one piece at a time, dust it with enough flour and roll it into a very thin circle. I made about 5 inch wide circles from the dough balls. Make sure that the edges are rolled very thin so the Xian Bing is not very doughy.
Place about 2 heaping TBSP of filling in the center and start to seal the edges by bringing them together forming a pleat. It is somewhat like making the modak / kozhukattai.
Now flatten the pancake, so it is about 1/2 inch thick.
Heat a heavy bottom pan. I love my cast iron pan for this as I got a beautiful crust with it.
Add about 1 TBSP of oil and place the formed pancakes on the pan. Depending on the size of your pan, you can cook about 3 to 5 at a time.
Cook on both the sides until golden brown and then remove it on a plate.
Serve warm with ginger soy dipping sauce or Spicy peanut sauce.