Chinese Green Onion Cake
Why I Love This Recipe
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.
Ingredients You'll Need
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.