Have you ever tried a green onion cake before?
Have you ever tried a green onion cake before? is a easy Canadian Chinese recipe that serves 2. 260 calories per serving. Recipe by Cheat Day Eats on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $9.88 total, $4.94 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 3/4 cup Boiling Water (hot, just off the boil)
- 1 cup Scallions (Green Onions) (thinly sliced, white and green parts separated)
- 3 tablespoons Vegetable Oil (high smoke point, for pan‑frying)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 cup Soy‑Ginger Dipping Sauce (mix soy sauce, rice vinegar, grated ginger, a pinch of sugar)
Instructions
Make the Dough
Place the sifted flour and salt in a mixing bowl, stir to combine, then slowly pour in the boiling water while stirring with chopsticks or a fork until a shaggy dough forms.
Time: PT5M
Knead and Rest
Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth. Cover with a damp towel and let rest for 10 minutes.
Time: PT10M
Incorporate Scallions
Flatten the rested dough into a rectangle, brush lightly with 1 tablespoon of oil, sprinkle the sliced scallion whites and greens evenly, then roll the dough tightly into a log.
Time: PT5M
Form Pancake Layers
Coil the rolled log into a snail shape, then gently flatten with the rolling pin into a 1/4‑inch thick circle (about 8‑inch diameter). Brush the top with the remaining oil.
Time: PT3M
Pan‑Fry
Heat the skillet over medium‑high heat, add 1 tablespoon of oil, and place the pancake in the pan. Cook 3‑4 minutes until golden brown and crisp, then flip and cook the other side another 3‑4 minutes.
Time: PT12M
Temperature: Medium‑High
Serve with Dipping Sauce
Transfer the cooked cake to a cutting board, slice into wedges, and serve immediately with the soy‑ginger dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 5g
- Carbohydrates
- 32g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Boiling Water: Hot Tap Water
- Instead of Scallions (Green Onions): Chives, Leeks (white part only)
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Soy‑Ginger Dipping Sauce: Tamari‑Ginger Sauce, Ponzu Sauce
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Rolling Pin
- Skillet or Frying Pan
- Spatula
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Ensuring the boiling water is hot enough to partially cook the flour.
- Resting the dough for at least 10 minutes.
- Evenly distributing scallions before rolling.
- Maintaining medium‑high heat for a crisp exterior without burning.
Chef Tips from the Video
- Use a mixture of vegetable oil and a dash of sesame oil for extra aroma.
- For extra flakiness, fold the dough a second time after the first roll before final flattening.
Troubleshooting
Dough is too dry and cracks when rolling
Add a tablespoon of water at a time until the dough feels pliable.
Pancake is soggy instead of crisp
Increase skillet heat slightly and ensure the oil coat is thin; press gently with the spatula while cooking.
Scallions burn quickly
Add the scallions after the first side has cooked, or lower the heat a bit before flipping.
Storage
Refrigerator: Store cooked cakes in an airtight container for up to 2 days; re‑heat in a skillet to restore crispness.
Freezer: Uncooked rolled dough can be wrapped tightly and frozen for up to 1 month; thaw in the fridge before cooking.
Room temperature: Best enjoyed fresh; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated, covered with plastic wrap.
- Uncooked rolled pancakes freeze well; separate layers with parchment paper before freezing.
Frequently Asked Questions
What is the cultural significance and history of green onion cake in Canadian Chinese cuisine?
Green onion cake, known as "cong you bing" in Mandarin, originated as a street‑food staple in northern China and was brought to Canada by Chinese immigrants. In cities like Edmonton, it has become a beloved snack that reflects the fusion of traditional Chinese techniques with local food‑truck culture.
What are the traditional regional variations of green onion cake in Chinese cuisine?
In northern China the cake is typically pan‑fried and thin, while in Shanghai a sweeter, oil‑rich version exists. Some regions add sesame seeds or use a dough that incorporates a small amount of oil during mixing for extra flakiness.
How is green onion cake traditionally served in Edmonton street‑food stalls?
Vendors in Edmonton usually serve the hot, crispy cake sliced into wedges with a side of soy‑ginger or spicy chili dipping sauce, often accompanied by a cold beverage like a craft soda or iced tea.
What occasions or celebrations is green onion cake traditionally associated with in Chinese culture?
While not tied to a specific holiday, green onion cake is a popular snack during Lunar New Year markets and family gatherings because its golden color symbolizes wealth and prosperity.
What other Canadian Chinese dishes pair well with green onion cake?
It pairs nicely with steamed dumplings, hot pot, or a bowl of wonton soup, offering a contrast of textures between the crispy cake and the soft, broth‑based dishes.
What are the most common mistakes to avoid when making green onion cake at home?
Common errors include using water that isn’t hot enough, over‑kneading the dough, and cooking the pancake on too low heat, which results in a soggy interior instead of a flaky, crisp crust.
Why does this green onion cake recipe use boiling water instead of cold water?
Boiling water partially gelatinizes the starch in the flour, creating layers that puff and separate when fried, giving the cake its signature flaky texture.
Can I make green onion cake ahead of time and how should I store it?
Yes, you can refrigerate the rested dough for up to 24 hours or freeze the rolled, uncooked cakes. Cooked cakes keep for 2 days in the fridge; re‑heat in a skillet to restore crispness.
What texture and appearance should I look for when the green onion cake is done?
The cake should be golden‑brown on both sides, with a crisp, slightly crunchy exterior and a flaky, layered interior visible when cut. The scallion pieces should be lightly caramelized but not burnt.
What does the YouTube channel Cheat Day Eats specialize in?
The YouTube channel Cheat Day Eats focuses on indulgent comfort foods, street‑food recreations, and easy‑to‑follow recipes that let viewers enjoy “cheat‑day” treats at home without compromising flavor.
How does the YouTube channel Cheat Day Eats' approach to Canadian Chinese cooking differ from other cooking channels?
Cheat Day Eats blends authentic techniques with a laid‑back, approachable style, often highlighting regional Canadian twists—like the Edmonton green onion cake—while many other channels stick strictly to traditional Chinese methods.
Last updated: September 3, 2026
