• Cooking Time:
  • Servings:
  • Preparation Time:


This is one of my father's favorite Northern Chinese appetizer dishes. This cake is thin, flat, crisp outside, chewy inside and bursting with onion flavor.

I like to serve them as street vendors in Beijing do: sliced into wedges and eaten out of

hand, plain or with a spicy chili-garlic dipping sauce.


  • 3-1/3 cups flour
  • 1-1/4 cups boiling water
  • Oil (I prefer olive)
  • thinly sliced green onions
  • Salt
  • Pepper - optional


  • Place flour in a bowl.
  • Add boiling water, stir until dough is evenly moistened.
  • On a lightly floured board, knead dough until smooth and satiny(about 5 minutes). Cover and let rest for 30 minutes.
  • On a lightly floured board, roll dough into a cylinder; cut into 10-12 equal portions.
  • Make each cake:
  • Roll a portion of dough into an 8-inch circle about 1/8 inch thick; keep remaining dough covered to prevent drying.
  • Brush with a thin film of oil.
  • Sprinkle with a spoonful of green onions and some salt(and pepper-optional)
  • Roll dough into a cylinder and coil dough into a round patty; tuck end of dough underneath.
  • Roll out again to make an 8-inch circle about 1/8-inch thick.
  • Cooking:
  • Place a wide frying pan over medium heat until hot.
  • Add 2 tablespoons cooking oil and make sure pan is evenly coated all over.
  • Add 1 cake and cook, turning once, until golden brown, 2 to 3 minutes on each side.
  • Remove and drain on paper towels.
  • Repeat with remaining cakes, adding more cooking oil as needed.
  • Cut cakes into wedges.
  • Serve hot with dipping sauce.

Categories: Appetizer  Asian  Bread  Brunch  Misc. Bread  Snack 
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