Bring a small pot with 1½ cups of water to boil. Thoroughly rinse produce and pat dry. Place flour in a medium mixing bowl, setting aside 1/4 cup for dusting. Slowly add 1 cup of hot water while stirring with a wooden spoon to form a dough, kneading with your hands once it's cool enough to handle. Dough will come together into a slightly sticky, smooth, and elastic ball - add a little more water if it feels dry. Wrap dough in plastic wrap or with a damp towel, set aside and let rest for 15 minutes.

Trim green onions, cutting a few dark green rounds for garnish and mincing the rest. Thinly slice cucumber. Stem cilantro and mince leaves.

In a small mixing bowl, combine soy sauce, ginger, Sriracha, chopped cilantro, and sugar. Stir to dissolve sugar. In another small bowl, measure out 1 tsp. of this soy-ginger mixture and combine with 1 Tbsp. olive oil to make the vinaigrette.

Generously dust a clean surface with reserved flour. Divide rested dough in half, dust tops with more flour, and use a rolling pin, can, or wine bottle to roll each half into 8" discs. Drizzle sesame oil over each disc, and top with minced green onions. Season with a pinch of salt and pepper and roll into a log, pinching the ends closed.

Coil the dough log, keeping the lengthwise seam turned into the center, and use a rolling pin to flatten the coil into a pancake about ¼" thick and 8-9" in diameter. Heat 1 tsp. of olive oil in a medium pan over medium heat. Cook the pancakes, one at a time, until browned on both sides - about 2-3 minutes per side. Refresh pan with another 1 tsp. of olive oil between pancakes.

Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.