Have you ever tried a green onion cake before?

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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