These addictive green onion cakes make a crunchy snack or appetizer.
Chef's notes
Keep green onion cakes on hand by storing them in the freezer. After rolling them out, stack them in between layers of plastic wrap, so they don't stick to each other. Take out as many as you need by easily prying them apart. Thaw slightly in the microwave for 20 to 30 seconds by placing the onion cakes in a single layer on paper towel. Fry and serve.
Steps
1
Making the Dough
Ingredients
3 cups bread flour (or all-purpose)
1 1/4 cups just boiled water
To make the dough, pour the boiling water over the flour. Stir quickly with a fork to combine. Dump the mixture onto a counter top and knead the dough until smooth. The dough will be quite firm. Place into a bowl and cover with plastic wrap. Let rest at room temperature for 30 to 60 minutes.
2
Rolling the Cakes
Ingredients
1 bunch green onions
vegetable oil (for brushing)
sea salt (for seasoning)
freshly ground black pepper (for seasoning)
extra flour (for dusting)
To roll the cakes, first divide the dough into 16 equal pieces and shape into rounds. Using a rolling pin, roll into a disc about 1/8" -inch thick. Brush lightly with vegetable oil, season well with salt and pepper, and sprinkle green onions over half of the surface. Roll the dough up like a cigar, then into a coil. Once again, roll out into a disc approximately 1/8" -inch thick, dusting with flour as needed.
3
Frying the Cakes
Ingredients
vegetable oil (for frying)
soy sauce (for dipping)
sambal oelek (for dipping)
red rice vinegar (for dipping)
To cook the cakes, heat a non-stick skillet over medium-high heat and add enough oil to cover its surface. When the oil is shimmering, fry each cake until golden brown; approximately 1 to 2 minutes. Turn with tongs and cook the other side for 1 to 2 minutes longer, or until golden brown and cooked through. Drain on paper towels.
Cut into wedges and serve immediately with soy sauce, red vinegar, sambal oelek for dipping.
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I also find this to be differentfrom the traditional way i have learned throughout my years as a cook, although it is much easir :)
and the outcome is nearly the same too.
i love this site
Hi There: I made these and although they did taste just like the ones I used to buy from the Mongolian grill, mine fell apart (too many onions?) and also the recipe only made 7, not 16. Mine were about 5" in diameter as that is the only size I have ever seen for green onion cakes. I would appreciate any thoughts on how to improve the texture and also, what size should they be?
Thanks
Perhaps you used too many onions. They can contribute a bit of moisture to the dough and make them harder to roll. Try using less onions next time and this might help. It doesn't matter the size of the onion cakes. Just make sure the dough is soft when you are finished kneading it (based on how you measure the flour, it could use more or less water to make the dough smooth). The onion cakes can be rolled as small or as large as you like. Cheers!
I loved making these, and I really appreciated the description of step 2, first rolling as a cigar, then a coil. I discovered you can't go back and try to redo a messed one. Oh, and as to my title, a good friend of mine, who is Chinese and a remarkable cook, made Chinese pancakes with me once, using the garlic chives from my garden. The dough was similar, but we just filled the rounds, folded them over and fried the half moons. I decided to use the chives in this recipe, and they were wonderful. I used roasted sesame oil, which added that lovely flavor. Thanks for such good recipes and instructions!
Hello, Laura:
Rather than coat them with oil—you could use aquafaba—bean water from garbanzo beans.
Oven or air fryer will work great—use parchment paper to line the baking pans.
Good luck!
Char
Amit N •I also find this to be differentfrom the traditional way i have learned throughout my years as a cook, although it is much easir :) and the outcome is nearly the same too. i love this site
Jacqueline B •Hi There: I made these and although they did taste just like the ones I used to buy from the Mongolian grill, mine fell apart (too many onions?) and also the recipe only made 7, not 16. Mine were about 5" in diameter as that is the only size I have ever seen for green onion cakes. I would appreciate any thoughts on how to improve the texture and also, what size should they be? Thanks
Kimberley S • Rouxbe Staff •Perhaps you used too many onions. They can contribute a bit of moisture to the dough and make them harder to roll. Try using less onions next time and this might help. It doesn't matter the size of the onion cakes. Just make sure the dough is soft when you are finished kneading it (based on how you measure the flour, it could use more or less water to make the dough smooth). The onion cakes can be rolled as small or as large as you like. Cheers!
Stephanie H •I loved making these, and I really appreciated the description of step 2, first rolling as a cigar, then a coil. I discovered you can't go back and try to redo a messed one. Oh, and as to my title, a good friend of mine, who is Chinese and a remarkable cook, made Chinese pancakes with me once, using the garlic chives from my garden. The dough was similar, but we just filled the rounds, folded them over and fried the half moons. I decided to use the chives in this recipe, and they were wonderful. I used roasted sesame oil, which added that lovely flavor. Thanks for such good recipes and instructions!
Char N • Rouxbe Staff •Hello, Laura: Rather than coat them with oil—you could use aquafaba—bean water from garbanzo beans. Oven or air fryer will work great—use parchment paper to line the baking pans. Good luck! Char