For the Pancakes:
2 cups (about 10 ounces) all-purpose flour, plus extra for dusting work surface
1 cup (8 ounces) boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens
Kosher salt
For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated or slivered fresh ginger
2 teaspoons sugar