- Cooking Time:
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BackstoryThis 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
- 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.
- 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.