Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.
Cut the dough snake in two equal parts.
Take one of these halves and coil into a round dough bundle.
Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
In small bowl, mix sauce ingredients until sugar is dissolved; set aside.
If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.