Make the dipping sauce by mixing all ingredients in a small bowl. Set aside.
4 tbsp soy sauce, 3 tbsp rice vinegar, 2 cloves garlic, 1 tbsp honey, 1 tsp sesame oil, 1 pinch sesame seeds
In a large bowl, whisk together the flour with the salt. Slowly stir in the hot water and mix with your hands to form a shaggy (loose) dough. Again using your hands, work the cool water into the dough.
2 cups all-purpose flour, 1 tsp salt, ½ cup hot water, ¼ cup cool water
Transfer the dough to a floured surface and knead it for 10 minutes, until the dough is smooth and not sticky. Form the dough into a smooth ball. You may need to add more flour to the surface as you knead if the dough is sticky.
Place the dough back in the bowl and place a damp kitchen towel over it. Let the dough rest for 30 minutes.
Turn the dough onto a floured surface and divide the dough into four equal parts.
Cover three of the dough pieces and roll the remaining piece into a circle about 7 to 8 inches in diameter. Lightly brush vegetable oil over the top surface of the dough circle. Sprinkle a quarter of the chopped scallions over the oiled dough. Gently fold the sides of the dough over the top of the scallions and form into a ball.
4 tbsp vegetable oil, 1 cup scallions
Use your hands to slightly flatten the dough into a circle. Gently roll the dough into a 7 to 8-inch diameter. Some of the scallions may squeeze out the edges of the dough. You can remove them or leave them alone.
Place on a plate lined with parchment (or wax) paper. Continue this process with the remaining dough, separating each pancake with parchment or wax paper. Keep uncooked pancakes covered with a damp cloth.
Add about 1 to 2 tbsp vegetable oil to a skillet over medium-high heat. Gently place one of the uncooked pancakes into the skillet and cook until lightly browned on the bottom, about 4 minutes. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Continue with the remaining pancakes, adding more oil, if needed.
If desired, cut the pancakes into quarters. Serve warm or at room temperature with the dipping sauce.