For the pancakes

• Place the flour and salt in the bowl of a stand mixer or other large bowl and stir to combine. (with dough hook if using a stand mixer)
• With the mixer on low slowly pour in the hot water and allow a dough to form. If mixing by hand add the water and stir together to form a dough.
• Knead in the stand mixer for about 7 minutes until a smooth dough is formed. If needed add a little cold water or flour at a time to make a slightly tacky but smooth dough.
• If mixing by hand knead for about 10 minutes following the same instructions as above.
• Form the dough into a ball and let it rest on the counter covered in plastic wrap for 30 minutes. Meanwhile make the brushing oil.
• To make the oil add the sesame oil or vegetable oil to a small bowl and grate in the garlic and about 1 tsp of fresh ginger with a microplane (you can also use a fine grater or mince the ginger and garlic very fine). Set this aside.
• After the dough has rested for 30 minutes divide it into 6 equal pieces and form each into a small ball. Place them back under plastic wrap so they don't dry out.
• Once all 6 are formed allow them to rest for 15-20 minutes. Meanwhile make the dipping sauce.
• For the dipping sauce simply mix all the ingredients together in a small bowl and stir well until the sugar is dissolved.
• Finely mince the scallion and place them in a small bowl or other container.
• After the dough balls have rested for 15-20 minutes roll them out one by one and fill with the scallions.
• Put a small amount of oil on your rolling surface so the dough doesn't stick.
• Roll one dough ball out into a rectangle that is about 10 inches by 6 inches.
• Brush it with the oil, ginger, and garlic mixture and sprinkle over some MSG or kosher salt.
• Sprinkle over 1/6 of the minced scallions. Starting with the long 10 inch side roll the dough into a log pressing out any large air pockets.
• Pinch the dough to seal it and pinch the ends to close them. The roll the log into itself like a snail shell.
• Place the "snail" back under plastic and continue the same way with the remaining dough balls.
• After you have made all the "snails" press and roll them out one by one to about 6 inch circles. Place them on a baking sheet lined with parchment paper and separate them with parchment paper as well.
• They can be cooked immediately or stored wrapped tightly in the fridge until you are ready to cook them. Or you can freeze them for up to two months.
• To cook add about 1 tbsp of vegetable oil to a non stick pan and cook for 3-4 minutes per side until the are golden and crispy.
• Cut into triangles and serve with the dipping sauce.