In a large mixing bowl, combine 2 cups of all-purpose flour with 3/4 cup of boiling water. Stir with chopsticks or a wooden spoon until the mixture forms shaggy clumps. Add 2 tablespoons of cold water and knead for 5-8 minutes until the dough becomes smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

While the dough rests, prepare the scallions by washing and thoroughly drying them. Finely chop the green parts and white parts separately, yielding about 1 cup total. Set aside.

After resting, divide the dough into 4 equal portions. On a lightly floured surface, roll one portion into a thin circle about 8 inches in diameter. Brush the surface generously with sesame oil (about 1 teaspoon per pancake).

Sprinkle 1/4 teaspoon of salt evenly over the oiled surface, followed by a generous handful (about 1/4 cup) of the chopped scallions. Press the scallions gently into the dough.

Starting from one edge, tightly roll the dough into a long cylinder, like a jelly roll. Then coil the cylinder into a spiral, tucking the end underneath. Gently flatten the coil with your palm.

Roll the flattened coil into a 6-7 inch circle, being careful not to press too hard or the scallions will break through. Repeat with remaining dough portions.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. When the oil shimmers, carefully place one pancake in the pan. Cook for 2-3 minutes until golden brown spots appear on the bottom.

Flip the pancake and cook the other side for another 2-3 minutes until golden and crispy. Press gently with a spatula to ensure even cooking. Transfer to a cutting board.

Repeat the cooking process with the remaining pancakes, adding more oil as needed between batches.

Cut each pancake into 6-8 wedges and serve immediately while hot and crispy. Accompany with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.