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To make the dough: In a medium bowl, combine the flour and salt. Wet a clean kitchen towel, then wring it out and place the towel under the bowl to prevent it from moving while you mix. While stirring the mixture with the handle-end of a wooden spoon or pair of chopsticks, stream in the boiling water. The mixture will be lumpy. Carefully use a bowl scraper to fold the dough over itself until it begins to hold together. (The dough will be very warm.)
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Turn the dough out onto a clean work surface and knead it until smooth, about 5 minutes. Return the dough to the bowl, cover, and let it rest at room temperature for 30 minutes.
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To make the dipping sauce: In a small bowl, combine all of the sauce ingredients. Cover and set aside at room temperature for serving.
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To shape the scallion pancakes: Set the scallion greens aside in a small bowl. In a separate small bowl, combine 1/4 cup (50g) of the neutral oil and the sesame oil. Set aside.
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Lightly flour a work surface and use a bowl scraper to transfer the dough to the work surface. Divide the dough into 8 equal portions (each about 60g each). Shape each piece of dough into a smooth ball by rolling it in your hands, then cover with a damp cloth.
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Line a rimmed baking sheet with parchment. Working with one piece of dough at a time, roll it out into a thin 6" to 7" diameter round. Brush a very thin layer of the sesame oil mixture over the dough (too much and it can make the subsequent rolling more difficult), then roll it into a log. Wind the log into a coil, tucking the end underneath. Gently press down on the coil with your palm to slightly flatten it, then cover it with a damp towel while you work through the remaining dough.
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Working with one coil of dough at a time, gently flatten the coil with the palm of your hand, then roll it into a thin 6" to 7" diameter round once again. Brush the dough with a very thin layer of the sesame oil mixture, then sprinkle with a scant 1 tablespoon (4g) of the sliced scallion greens and a pinch of salt. Roll the dough up into a thin cylinder again, then wind it into a coil and tuck the end underneath.
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Gently press down on the coil with your palm to slightly flatten it, then cover again with a damp towel while you work through the remaining dough.
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Roll each filled coil one final time into a thin 6" to 7" round. This repeated process of rolling, coiling, then rolling again creates layers in the dough. Lightly brush the top of each pancake with a bit of the sesame oil mixture, then set on the prepared baking sheet and cover; as you go, separate the scallion pancakes with layers of parchment to prevent them from sticking together.
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Repeat with the remaining coils of dough, oiling and stacking as you go. Keep the stack of pancakes covered with the damp towel to prevent them from drying out.
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To cook the scallion pancakes: Preheat a 10" nonstick or cast iron skillet over medium heat until a few water drops flicked on the surface sizzle and almost immediately evaporate. Add 1 tablespoon neutral oil to the skillet. Gently place one pancake in the pan and cook. Using a spatula, gently press the pancake onto the hot surface. After about 2 minutes the top of the pancake will turn an opaque color and bubbles will start to appear. The bottom of the pancake will be crisp and golden brown in spots. Flip the pancake over and continue cooking in the same manner, gently pressing it onto the hot skillet surface until it’s deep golden brown and crispy, an additional 2 minutes. You may need to adjust your heat while cooking to ensure the pancakes are thoroughly cooked without overbrowning. Transfer the pancake to a paper towel to absorb any excess oil, then to a wire rack to cool slightly.
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Continue cooking the remaining scallion pancakes, adding 1 tablespoon additional oil to the pan between each batch.
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Cut into wedges and serve hot with the dipping sauce. Scallion pancakes are best eaten right after they’re cooked.
