Pour about 2 teaspoons of oil over the rolled out dough and use your hands to rub over the surface. Lightly dust the dough with about 1/8 to 1/4 teaspoon five-spice powder (I used this dusting wand
). Sprinkle a quarter of the cooked shallots and sliced scallions over the dough. Fold the dough into thirds: grab the bottom length of the dough and fold it over the center of the dough, leaving a third of the dough unfolded. Next, grab the top third of the dough and fold it down over the center. Give everything one more fold. Don't fold the dough too tightly---a little bit of air in between the folds is perfectly fine. Gather the dough together and give it a little tug on the ends to stretch out the dough just a little.