Take the rested dough out of the bowl and knead it a few times. Divide the dough into 4 equal pieces, of about 125 to 130 grams. Leave one piece of dough out and place the remaining three back into the bowl. Cover the bowl with a damp towel or a silicone lid.
Lightly grease a large chopping board or the counter with canola or safflower oil. You’ll be rolling out the dough into a large rectangle.
Shape the dough into a rough oval shape. Then roll out the dough into a large, thin rectangle, about 16.5 x 12.5 inches. The dough might retract a little when you initially roll out the dough. Just be patient. The dough will flatten as you roll it out.
Spread a thin layer of sesame oil over the rolled out sheet of dough. Spread about 1/4 of the sautéed shallots, garlic and ginger over the dough rectangle. Then, sprinkle a small pinch of salt and about 1/4 of the scallions over the dough.
Make an envelope fold with the dough. Take a long edge of the dough rectangle and fold it a third of the way towards the center. Next, grab onto the opposite side of the dough rectangle and fold it down so that the dough overlaps the other two layers. Fold the thinner rectangle of dough in half and gather the dough like it’s a long rope. Starting from one end of the dough rope, roll the dough into a coil. The coil doesn’t need to be tight. Transfer the coiled up dough to a plate.
Roll out, fill, and coil up the remaining 3 pieces of dough.