In a mixing bowl, combine the sifted all-purpose flour and a pinch of salt. Gradually pour the boiling water into the flour, stirring with a fork or chopsticks until the mixture starts to come together. Once cool enough to handle, knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
After resting, divide the dough into four equal pieces. Roll each piece into a thin circle, about 8 inches in diameter. Brush a thin layer of sesame oil over the surface of each circle. Sprinkle evenly with the sliced scallions, followed by a sprinkle of salt and pepper.
Starting from one edge, roll the dough tightly into a log. Then, coil the log into a spiral shape. Flatten the spiral gently with your palm, then roll it out again into a circle about 6 inches in diameter. Repeat this process for the remaining pieces of dough.
In a non-stick skillet, heat 1 teaspoon of vegetable oil over medium heat. Place one pancake in the skillet and fry for 2-3 minutes until golden brown and crispy. Flip and add another teaspoon of oil, frying the other side for an additional 2-3 minutes. Remove from the pan and keep warm. Repeat with the remaining pancakes.
In a small bowl, combine the soy sauce, rice vinegar, grated ginger, red pepper flakes, sugar, and sliced scallions. Mix well and set aside to allow the flavors to meld.
