Take the dough ball and cut it in half and then again so that you end up with 4 balls of equal size.
Dust your working surface with a little flour.
Using a rolling pin, roll one ball into an even 8" round.
Pour some sesame oil into a shallow small bowl.
Dip a brush into some sesame oil and lightly cover the surface of the pancake.
Now is time to add the chopped scallions and spread them evenly.
Roll the round as you would roll a fat cigar, then snake it like a coil and tuck the end under.
Repeat the process with the other 3 balls.
Take each coil and flatten it again with a rolling pin.
Brush each pancake with more sesame oil.
Roll each pancake into a cigar and a coil.
Flatten each pancake one more time to 7-8" round.
You are now ready to pan-fry.
Prepare a plate with a sheet of paper towel.
Put 1 Tbsp of oil into a thick bottom pan like a cast iron pan on medium heat.
Cook one pancake at a time. for about 2 minutes for one side and another minute for the other.
Set on the plate with a paper towel to absorb any extra oil.
Cut into small wedges and serve immediately with the dipping sauce.