Step 1

Add the flour and salt to a mixing bowl, and drizzle in the boiling water, while mixing together with a fork until a moisty, shaggy dough forms.

Step 2

Gently remove the dough to a very lightly oiled bowl, and let it rest, covered, for about 30 minutes. This allows the flour to hydrate, or soak up the water, so that the dough is less sticky and more elastic, making it easier to work with.

Step 3

Divide the dough into 4 equal portions, and roll them into balls.

Step 4

1 piece at a time, roll one of the balls of dough on a lightly floured surface until it's about 8 inches in diameter. No need to make a perfect circle here.

Step 5

Brush the disc lightly with sesame oil, and sprinkle generously with the sliced scallions.

Step 6

Roll the circle of dough into a tube, and then coil it into a small circle, pinching the end into the coil so that it doesn't come undone.

Step 7

Press the coil flat, and roll it out into an 8 inch circle again. Repeat for the 3 other pieces of dough.

Step 8

Heat a tablespoon or two of oil in a nonstick or a cast iron skillet allow it to heat up.

Step 9

Gently place one of the pancakes onto the hot pan, and cook for about 2 minutes on each side. It should puff up a little bit and turn a light golden brown. Repeat for all four of the pancakes.

Step 10

Whisk all of the dipping sauce ingredients together, and serve alongside the scallion pancakes.