Mix the cup of flour with the salt in a large bowl. Stir in the boiling water and mix a few minutes until combined. Add in the cooler water and knead to form a dough. Knead for a few minutes, then wrap in plastic and allow to rest for 45 minutes.

Roll the dough out as thin as you can. Mix the peanut oil, sesame oil, and tablespoon of flour in a small bowl. Spread this mixture over the flat dough.

Top with the minced scallions and salt. Roll the dough up as tightly as you can into a long log, then roll the log up on itself. Place it flat and allow to rest for 15 minutes.

Roll the spiral of dough out thin, using plenty of flour to prevent sticking from the oily layers.

Cut the dough into quarters, then make thin strips of dough. Roll each strip of dough around a mini hot dog, using water to help seal the end of the dough to itself. Continue until you use all the hot dogs, placing the finished dogs on a sheet of parchment as you go.

Bring about a half inch of oil to medium heat in a large frying pan. Add enough of the pigs to not crowd the pan. Cook, tossing and stirring often, until golden brown on all sides and cooked through.

In a small bowl, mix the dip ingredients together. Serve the pigs with the dip.