Cooking with Carby: Green Onion Cakes
Cooking with Carby: Green Onion Cakes is a medium Chinese recipe that serves 4. 540 calories per serving. Recipe by cookingwithcarby on YouTube.
Prep: 1 hr | Cook: 8 min | Total: 1 hr 23 min
Cost: $4.04 total, $1.01 per serving
Ingredients
- 4 cups All-Purpose Flour (for dough, sifted if possible)
- 1 teaspoon Baking Powder
- 0.25 teaspoon Baking Soda
- 450 ml Water (room temperature)
- 1 bunch Green Onions (trim ends, cut greens into 2 equal lengths)
- 2 teaspoons Salt
- 0.25 cup Vegetable Oil (neutral oil)
- 0.25 cup Vegetable Shortening (helps create flaky layers)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- to taste Chili Garlic Sauce (for serving)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together 4 cups all‑purpose flour, 1 tsp baking powder, and ¼ tsp baking soda until evenly distributed.
Time: PT5M
Add Water and Mix
Attach the bowl to a stand mixer (or use a wooden spoon by hand) and slowly stream in 450 ml room‑temperature water on low speed, mixing until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the mixer off. Lightly flour a clean surface, dump the dough onto it, and knead by hand for about 5 minutes, folding and pressing until the dough is smooth, tacky but not sticky.
Time: PT5M
Rest the Dough
Dust the top of the dough with a little flour, cover with a kitchen towel, and let rest while you prepare the filling.
Time: PT10M
Prepare Green Onion Filling
Trim the ends off the green onion bunch, cut the greens into two equal lengths, then finely chop. In a measuring cup combine the chopped onions with 2 tsp salt, ¼ cup vegetable oil, ¼ cup vegetable shortening, and 1 tsp toasted sesame oil. Mix with a fork until just combined.
Time: PT10M
Roll Out the Dough
On a lightly floured surface, roll the dough into a rectangle about 18 inches wide and no more than 1 cm thick, using a back‑and‑forth motion from the middle outward to achieve even thickness.
Time: PT5M
Spread the Onion Mixture
Spoon the onion mixture onto the center of the rolled dough and spread with the back of the spoon to cover edge‑to‑edge.
Time: PT2M
Roll and Cut Dough
Starting at the short edge, gently roll the dough into a tight log. Using a serrated knife, cut the log into six equal pieces.
Time: PT5M
Form the Pancake Layers
Take each piece, pinch the two ends together, then press and rotate the dough about 45° between your palms. Flip the piece onto the board and repeat until a flat, twisted shape forms. This creates distinct layers.
Time: PT10M
Optional Freezing
If not cooking immediately, place each twisted cake between sheets of parchment paper, stack in a round‑shaped container, and freeze solid. Transfer to a zip‑lock bag for storage.
Time: PT0M
Cook the Cakes
Heat a skillet over medium‑high heat. Place one cake in the dry pan (no extra oil needed) and cook 2‑3 minutes until golden brown on the first side. Flip, press down with a spatula, and cook another 2‑3 minutes until both sides are crisp.
Time: PT8M
Temperature: Medium‑high
Serve
Transfer cooked cakes to a cutting board, slice each into four wedges, and serve hot with chili garlic sauce.
Time: PT2M
Nutrition Facts
- Calories
- 540
- Protein
- 12 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Vegetarian, Can be made vegan by using plant‑based shortening
Allergens: Wheat (gluten), Sesame, Soy (in some vegetable shortenings)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Baking Soda: Baking Powder (use more)
- Instead of Green Onions: Leeks (thinly sliced)
- Instead of Salt: Sea Salt
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Vegetable Shortening: Butter (will change flavor), Coconut Oil (solid)
- Instead of Sesame Oil: Peanut Oil (less aromatic)
- Instead of Chili Garlic Sauce: Sriracha, Soy‑garlic dipping sauce
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Wooden Spoon (optional)
- Dough Scraper (optional)
- Rolling Pin (optional)
- Cutting Board
- Serrated Knife
- Kitchen Towel
- Skillet or Frying Pan
- Spatula
- Parchment Paper (optional)
- Zip‑Lock Bag (optional)
- Freezer Container (optional)
Critical Steps — Do Not Skip
- Achieving the correct dough consistency (tacky but not sticky).
- Proper rolling technique to get an 18‑inch rectangle of uniform thickness.
- Twisting each piece to create flaky layers rather than a simple coil.
- Cooking on a hot, dry pan to obtain a golden‑brown, crispy exterior.
Chef Tips from the Video
- Use a light coating of oil on your hands while kneading to prevent sticking.
- A quick splash of water on the skillet before adding the cake can help create steam for extra flakiness.
- For extra flavor, add a pinch of five‑spice powder to the onion mixture.
Troubleshooting
Dough is too sticky.
Add flour a tablespoon at a time, kneading until the surface is no longer tacky.
Dough is too dry and cracks.
Add water a teaspoon at a time, kneading gently until the dough becomes pliable.
Cakes are soggy instead of crispy.
Ensure the skillet is preheated to medium‑high and avoid adding extra oil; cook each side until deep golden.
Layers fall apart after cooking.
Make sure the twist is tight and the ends are sealed before cooking; a loose roll will separate.
Storage
Refrigerator: Cooked cakes keep 3 days in an airtight container; reheat in a skillet to restore crispness.
Freezer: Uncooked, twisted cakes freeze well between parchment sheets for up to 1 month; cook directly from frozen.
Room temperature: Not recommended; cakes will become soggy.
Make-Ahead Tips
- Freeze uncooked cakes between parchment; they can be cooked straight from frozen.
- Prepare the onion filling up to 2 days ahead and store in an airtight container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of green onion cakes in Chinese cuisine?
Green onion cakes, known as cong you bing, are a traditional street‑food staple in northern China, especially in Beijing and Tianjin. They originated as a simple wheat‑based snack for laborers and have become a beloved appetizer served with tea or as a side to soups.
What are the traditional regional variations of green onion cakes in Chinese cuisine?
In northern China the cakes are thin and crispy, while in Shanghai they are often pan‑fried with a slightly sweeter dough. Some coastal regions add shrimp or pork fillings, and Taiwanese versions may be deep‑fried for extra crunch.
How is green onion cake traditionally served in Chinese culture?
Traditionally the cakes are sliced into wedges and served hot with a dipping sauce such as soy‑garlic, chili oil, or a simple soy‑vinegar mixture. They are often enjoyed with tea during breakfast or as a snack between meals.
What occasions or celebrations feature green onion cakes in Chinese culture?
Green onion cakes appear at family gatherings, street festivals, and as part of dim sum brunches. They are also a popular comfort food during the Lunar New Year because the scallion’s green color symbolizes prosperity.
What other Chinese dishes pair well with green onion cakes?
They pair beautifully with hot and sour soup, steamed dumplings, or a simple bowl of congee. A light soy‑ginger dipping sauce also complements the flaky texture.
What are the authentic traditional ingredients for green onion cake versus acceptable substitutes?
Authentic recipes use all‑purpose flour, water, scallions, salt, and a mix of oil and shortening for flakiness, plus a dash of sesame oil. You can substitute the shortening with butter for richer flavor or use a vegan shortening to keep it plant‑based.
What are the most common mistakes to avoid when making green onion cakes at home?
Common errors include over‑mixing the dough (which makes it tough), using too much water (resulting in a sticky dough), and cooking on low heat (which yields soggy cakes). Follow the proper dough consistency and cook on medium‑high heat for a crisp crust.
Why does this green onion cake recipe use both vegetable oil and shortening instead of just one fat?
The combination creates layers: oil coats the dough for elasticity while solid shortening creates pockets that melt during cooking, producing the characteristic flaky texture. Using only oil would make the cake softer, and only shortening would be too dense.
Can I make green onion cakes ahead of time and how should I store them?
Yes. After shaping, freeze the cakes between parchment sheets and store in a zip‑lock bag for up to a month. Cook them straight from frozen; no thawing needed. Cooked cakes can be refrigerated for up to three days and reheated in a skillet.
What texture and appearance should I look for when the green onion cakes are done?
The cakes should be golden‑brown on both sides, with a crisp, flaky exterior and a slightly tender interior. The layers should be visible when you break a piece, and the scallion bits should be lightly caramelized.
What does the YouTube channel cookingwithcarby specialize in?
The YouTube channel cookingwithcarby focuses on simple, ingredient‑light home cooking tutorials, often highlighting Asian-inspired dishes and quick, budget‑friendly meals for everyday cooks.
How does the YouTube channel cookingwithcarby’s approach to Chinese cooking differ from other Chinese cooking channels?
Cookingwithcarby emphasizes minimal equipment and nine‑ingredient recipes, making traditional Chinese dishes accessible without specialty tools, whereas many other channels use more elaborate techniques and extensive ingredient lists.
Last updated: August 29, 2026
