Delicious Green Onion Cakes
Delicious Green Onion Cakes is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by Eatsy on YouTube.
Prep: 50 min | Cook: 12 min | Total: 1 hr 12 min
Cost: $3.02 total, $0.76 per serving
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
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
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
Prepare the Green Onions
While the dough rests, finely chop the green onions (including white and green parts). Set aside.
Time: PT5M
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Salt: Kosher Salt (use 1.5× amount)
- Instead of Green Onions: Chives, Shallots (finely minced)
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Rolling Pin
- Knife
- Cutting Board
- Brush (optional)
- Frying Pan or Skillet
- Spatula
- Lid for Pan
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Forming a smooth, non‑sticky dough
- Allowing the dough to rest for at least 15 minutes
- Evenly coating the dough with oil before adding onions
- Executing the folding or twisting technique without tearing the dough
- Frying with a lid to achieve a uniform golden crust
Chef Tips from the Video
- Use very fresh, large‑bulb green onions for maximum flavor and crunch.
- A thin oil brush prevents the dough from becoming soggy while still giving a crisp crust.
- For extra crispness, drizzle a few drops of sesame oil onto the cake just before serving.
Troubleshooting
Dough is too sticky and sticks to the rolling pin.
Sprinkle additional flour on the surface and on the pin; let the dough rest an extra 5‑10 minutes.
Onion pieces fall off during folding.
Press the onions gently into the dough after oil coating and before folding; a light dusting of flour over the onions helps them adhere.
Cakes burn on the outside before cooking through.
Reduce the heat to medium‑low and add a thin layer of oil; cover with a lid to steam the interior.
Storage
Refrigerator: Store cooked cakes in an airtight container for up to 2 days; reheat in a skillet.
Freezer: Uncooked, shaped cakes can be frozen on a tray, then transferred to a zip‑lock bag for up to 1 month. Fry from frozen, adding a minute per side.
Room temperature: Cooked cakes are best eaten same day; they will become soggy after several hours at room temperature.
Make-Ahead Tips
- The dough can be prepared a day ahead and refrigerated, covered tightly.
- Shape the cakes, brush with oil, and freeze them before frying for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Green Onion Cake in Northern Chinese cuisine?
Green onion cakes, known as cong you bing, originated in Shandong province of northern China as a humble street‑food staple. They were traditionally made by farmers as a portable, filling snack and have become a beloved accompaniment to meals across China.
What are the traditional regional variations of Green Onion Cake in Chinese cuisine?
In coastal regions like Shanghai, the cakes are often thinner and crispier, while in Sichuan they may be spicier with added chili oil. Some northern versions incorporate sesame seeds on top for extra crunch.
How is Green Onion Cake traditionally served in Chinese households?
It is typically served hot, cut into wedges, and eaten as a side dish alongside soups, stir‑fries, or as part of a dim sum spread. It can also be dipped in soy sauce mixed with vinegar and chili.
During which celebrations or occasions is Green Onion Cake commonly prepared in Chinese culture?
Green onion cakes are popular during Lunar New Year family gatherings and as a snack during tea‑time festivals because they are easy to make in large batches and pair well with tea.
What authentic ingredients are essential for traditional Green Onion Cake versus acceptable substitutes?
The authentic recipe uses all‑purpose flour, plain water, green onions, and a neutral oil. Substitutes like whole‑wheat flour or canola oil work, but they change texture and flavor slightly.
What other Chinese dishes pair well with Green Onion Cake?
They pair beautifully with Chinese roast beef, spicy Sichuan potatoes, black mushroom salad, and a light tomato‑egg soup, creating a balanced meal of textures and flavors.
What are the most common mistakes to avoid when making Green Onion Cake at home?
Common errors include over‑kneading the dough, using water that’s too hot (which makes the dough tough), and applying too much oil, which leads to soggy cakes. Also, folding the dough too loosely can cause the onions to fall out.
Why does this Green Onion Cake recipe use a resting period for the dough instead of immediate rolling?
Resting relaxes the gluten, making the dough easier to roll thin without springing back, which is crucial for achieving the characteristic flaky layers of the cake.
Can I make Green Onion Cakes ahead of time and how should I store them?
Yes. Uncooked, shaped cakes can be refrigerated for up to 24 hours or frozen for a month. Store them in an airtight container and fry directly from the fridge or thawed from the freezer.
What does the YouTube channel Eatsy specialize in?
The YouTube channel Eatsy focuses on approachable Asian home‑cooking tutorials, offering step‑by‑step videos that blend traditional techniques with modern kitchen tips for everyday cooks.
How does the YouTube channel Eatsy's approach to Chinese cooking differ from other Chinese cooking channels?
Eatsy emphasizes clear visual instructions, multiple method options (like the foldy sandwich and twisty bun), and practical home‑cook adaptations, whereas many channels stick to a single traditional technique.
Last updated: August 28, 2026
