Mix all ingredients for the dipping sauce together.
In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.
Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer the dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.
Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.
After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).
On a lightly floured working surface, roll out one piece into a very thin circle.
Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.
Roll up the dough into a log. Take one end of the log and curl it into a snail (see pictures in the text above).
Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).
Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.
Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.
Mix all ingredients for the Dipping Sauce.
Cut Scallion Pancakes into quarters and serve hot with dipping sauce.
2 cups all-purpose flour (250g)
3/4 tsp salt
3/4 cup warm water (180ml)
1 1/3 cup finely sliced scallions green part only
4 tbsp cooking oil plus more for brushing
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave syrup
¼ tsp (1/4 tsp) sesame oil
½ tsp (1/2 tsp) sriracha or sambal oelek optional