Chinese Scallion Pancakes (Cong You Bing)

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1. 1Step 1: In a bowl, mix the flour and salt, then add the hot water and stir until a smooth dough forms. If needed, add a little more hot water so the dough comes together into a ball but is not wet.
2. 2Step 2: Knead the dough for 3-5 minutes, then wrap it in plastic wrap and let rest for about 30 minutes.
3. 3Step 3: While the dough rests, trim the white part and dark ends from the scallions, then finely chop the light and mid-green parts for the filling. In a separate small bowl, blend the flour and oils into a smooth paste.
4. 4Step 4: Mix the dipping sauce ingredients together and set aside. Stir again before serving, as the sesame oil will separate slightly.
5. 5Step 5: After resting, divide the dough into 4 even pieces and roll each into a ball. Cover the ones you're not using.
6. 6Step 6: Roll out one piece of dough as thinly and as large as possible, on a silicone mat if helpful, into a rectangle or circle.
7. 7Step 7: Brush the surface with a thin layer of the oil-flour paste, then sprinkle about 1 rounded tablespoon of scallions evenly over the top.
8. 8Step 8: Starting from one side, roll the dough up tightly with the scallions inside. Flatten the roll slightly with the seam on top to push out air, then coil the roll from one end, tucking the seam inside. Set aside and repeat with the rest.
9. 9Step 9: Flatten each coiled pancake with your hand, then roll it out into a circle about 6 inches (15 cm) in diameter. If air bubbles pop or scallions poke out, tuck them back in.
10. 10Step 10: Heat a thin layer of oil in a small skillet over medium heat, then fry the pancakes for 1-2 minutes per side until lightly browned and cooked through. Add more oil as needed. Cut into triangles and serve warm, bending slightly to fluff the layers.