Combine the flour and salt in a large mixing bowl. Add the toasted sesame oil and boiling water and stir thoroughly until a shaggy dough forms.

Pour the dough out onto a floured surface and knead the dough until it forms a consistent slightly sticky texture. This will take a few minutes of kneading. Once done, form the dough into a ball, cover it with plastic wrap, and let it sit out at room temperature for an hour.

Now you need to decide if you are making traditional scallion pancakes, or extra thin scallion pancakes to be used as tacos. If you are making traditional scallion pancakes, divide the dough into 8 pieces. If you are making thin pancakes for tacos, divide the dough into 16 pieces. The next few steps remain the same.

Roll out the dough on a floured surface until it as thin as you can get it. Brush the top of the dough with a thin layer of chicken fat or vegetable oil. Top with scallions and sprinkle with salt. Then roll up the dough like a jellyroll.

Then take the dough and roll it up like a cinnamon roll. Repeat using all the dough. Then let the dough rest at room temperature for 10 minutes.

One by one, roll out the coils of dough. First, dip the dough in flour and flour the surface. Then roll the dough out. If you are making traditional scallion pancakes you want them to be about 5 inches in diameter. If you are making scallion pancake tacos roll them out as thin as you can, they will be about 6 inches in diameter.

Pour just enough vegetable oil to coat the bottom of a pan (I recommend using a nonstick pan). Heat over medium-low heat. Once the oil is hot, add the scallion pancakes. If you made traditional scallion pancakes, you will want to cook them one at a time. If you are making thin scallion pancakes you can cook three at a time. Traditional scallion pancakes will take about 8 minutes to cook, while the thinner tacos will take about 5 minutes to cook.

Prepare the sauce by simply whisking all the sauce ingredients together. If you want to add some spice to the dipping sauce add a touch of sriracha or red pepper flakes.