Delicious Green Onion Cakes

Ingredients

• 750 g All-Purpose Flour (sifted, for dough)
• 2 g Salt (fine sea salt)
• 495 g Warm Water (about 40°C, to make dough soft)
• 200 g Green Onions (large, finely chopped (about 2‑3 bundles))
• 45 g Vegetable Oil (for brushing dough and frying (≈3 tbsp))

Instructions

1. Make the Dough

   In a large mixing bowl combine 750 g all‑purpose flour with 2 g salt. Gradually add 495 g warm water (≈40 °C) while stirring until a shaggy dough forms. Knead briefly until smooth, then shape into a ball.

   Time: PT5M

2. Rest the Dough

   Cover the bowl with a lid or damp cloth and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Prepare the Green Onions

   While the dough rests, finely chop the green onions (including white and green parts). Set aside.

   Time: PT5M

4. Divide and Roll the Dough

   Turn the rested dough onto a well‑floured surface. Divide into portions (size up to you). Using a rolling pin, roll each portion to about 0.3‑0.4 cm (≈1/8 inch) thickness.

   Time: PT10M

5. Oil and Season the Dough

   Lightly brush the surface of each rolled sheet with vegetable oil. Sprinkle a pinch of salt, then evenly distribute the chopped green onions over the top.

   Time: PT5M

6. Shape – Foldy Sandwich Method (Option A)

   Make two parallel cuts about 3 inches apart, leaving a central strip. Fold the left outer strip over the center, then the right strip over the same center, creating a layered sandwich. Pinch the edges together and roll the packet flat again to the original thickness.

   Time: PT10M

7. Shape – Twisty Bun Method (Option B)

   Roll the seasoned sheet into a tight log (like a cinnamon roll). Cut the log into 4‑5 cm sections, twist each piece by bringing the ends together and curling the twist onto itself, then flatten each twisted piece into a round pancake.

   Time: PT10M

8. Fry the Cakes

   Heat a non‑stick frying pan over medium heat and add a thin layer of oil. Place one cake in the pan, cover with a lid, and cook until the bottom is golden brown (about 5‑6 minutes). Flip, replace the lid, and cook the other side until golden.

   Time: PT12M

   Temperature: medium heat

9. Serve

   Transfer the cooked cakes to a plate, let cool briefly, then cut into wedges or serve whole.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g