Cooking with Carby: Green Onion Cakes

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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