There is nothing like biting into this crispy, crunchy green onion cakes. We first discovered these cakes at the Taste of Edmonton Food Festival. You can also buy them frozen from most Asian Markets but you just can't beat this homemade version. When ever we make these they get gobbled up!!! Serve them with hot chili sauce, soya sauce or sweet chili sauce.
2 cups flour
1/4 teaspoon salt
1/2 cup boiling water
1/2 cup cool water
1/2 C vegetable oil
1/8 C sesame oil
1 1/4 C thinly sliced green onions
3/4 tsp salt
2 tsp sesame seeds
Instructions:
In bowl mix the flour and salt. Stir in 1/2 C boiling water and then slowly add 1/2 C cool water, stirring together with a fork, adding a little more water if necessary until soft, fairly sticky, shaggy dough forms. On floured surface knead until smooth. Wrap in plastic wrap; let rest at room temperature for 30 min.
Divide dough in half. Roll each half into 16x10 inch rectangle. Mix the oils together and spread 2 Tbsp of the oil over each rectangle. Sprinkle the green onions over each rectangle; sprinkle with half of the salt. With long end facing you, roll each rectangle from bottom into a fairly tight rope, shape each rope into coil. Rub a touch of the remaining oil mixture on top of each coil; sprinkle with half of the sesame seeds each. Let rest for 5 min. With rolling pin, flatten each coil into a 9 inch in diameter disc. In large skillet over medium heat, heat remaining oil mixture until hazing over top. Fry one pancake until golden brown, flip and continue frying until other side is golden. Approx 4 min per side. Fry remaining pancake. Drain on paper towels. Cut into wedges and serve hot.
Link to Recipe:Green Onion Cakes
1/2 cup boiling water
1/2 cup cool water
1/2 C vegetable oil
1/8 C sesame oil
1 1/4 C thinly sliced green onions
3/4 tsp salt
2 tsp sesame seeds
Instructions:
In bowl mix the flour and salt. Stir in 1/2 C boiling water and then slowly add 1/2 C cool water, stirring together with a fork, adding a little more water if necessary until soft, fairly sticky, shaggy dough forms. On floured surface knead until smooth. Wrap in plastic wrap; let rest at room temperature for 30 min.
Divide dough in half. Roll each half into 16x10 inch rectangle. Mix the oils together and spread 2 Tbsp of the oil over each rectangle. Sprinkle the green onions over each rectangle; sprinkle with half of the salt. With long end facing you, roll each rectangle from bottom into a fairly tight rope, shape each rope into coil. Rub a touch of the remaining oil mixture on top of each coil; sprinkle with half of the sesame seeds each. Let rest for 5 min. With rolling pin, flatten each coil into a 9 inch in diameter disc. In large skillet over medium heat, heat remaining oil mixture until hazing over top. Fry one pancake until golden brown, flip and continue frying until other side is golden. Approx 4 min per side. Fry remaining pancake. Drain on paper towels. Cut into wedges and serve hot.
Link to Recipe:Green Onion Cakes
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| Combine flour and salt in a mixing bowl |
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| Knead on a floured surface until dough is smooth and wrap in plastic. Let rest for 1/2 hour |
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| Chop green onions |
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| Divide dough in half and roll each out into a 10" X 16" rectangle |
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| Combine the oils and spread two TBSP on the dough along with half the salt and chopped green onions |
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| Roll up into a fairly tight rope |
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| Shape into a coil and pinch ends and sprinkle with sesame seeds. |
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| Rub a touch of oil onto each side and with a rolling pin roll into a 9" in diameter disc |
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| Heat remaining oil and fry each side for approx 4 minutes per side. |
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