Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce

2 cups all purpose flour, more for rolling
1 teaspoon kosher salt
3/4 cup water
1 bunch scallion (green onions), around 8 of them (reserve 1 teaspoon for the sauce)
vegetable oil

Ingredients for the Soy-Ginger Dipping Sauce:
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 tablespoon water
2 teaspoon rice wine vinegar
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
a pinch of red pepper flakes
a pinch of white pepper
1 teaspoon chopped green onions

To make the pancakes: 
In a large mixing bowl, stir together the flour and salt. With a wooden spoon, make a well in the middle of the flour and pour in the water in a steady stream while continue stirring. Knead the dough a few times and form into a ball.  Cover with a clean towel and let it rest for 30 minutes. This would be the good time to chop up those green onions and prepare the dipping sauce.  

After 30 minutes of resting, transfer the dough onto a slightly floured board.  Gently press it to form a round disk. With a pastry cutter or a knife, divide the dough into 6 equal portions. With a floured rolling pin, roll the dough into a thin disk, about 1/8-inch thick.  With the back of a spoon, spread 1/2 teaspoon of vegetable oil on top, leaving a 1/2-inch border all around. Sprinkle the chopped scallions on top in an even layer.  

Roll up the filled dough from one end to the other into a log, leaving the seam side down.  Pinch the end of the log and roll it into a circle.  Pinch the other end of the log and tuck it underneath the dough. Roll the filled dough with a floured rolling pin into 1/4-inch thick disk. I like to divide each pancake with a piece of parchment paper and stack them all up.  

In a large non-stick skillet, heat up 2 teaspoons of vegetable oil over medium-high heat.  Pan fry the pancakes until golden brown on both sides, about 2 minutes per side.  Add more oil as needed in the pan frying process.  Transfer cooked pancakes onto a cooling rack and cut into wedges. Enjoy with the soy-ginger dipping sauce.

To make the Soy-Ginger Dipping Sauce:
In a small mixing bowl, stir all the ingredients together until sugar dissolved.  Serve with Scallion Pancakes and enjoy!