Making Mr. Siu To’s (Green Onion Cake Man) Green Onion Cake – Edmonton Alberta Canada Recipe

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 2 cups Water (room temperature)
• 1 teaspoon Baking Powder (double‑acting)
• 0.25 teaspoon Baking Soda
• 4 bundles Green Onions (finely chopped, about 1 cup)
• 4 ounces Vegetable Shortening (half a Crisco block, cut into small pieces)
• 1 cup Vegetable Oil (neutral oil for frying and filling)
• 3 teaspoons Salt
• 3 tablespoons Sesame Oil (strong aromatic flavor)

Instructions

1. Make Dough

   In a mixing bowl combine 4 cups flour, 2 cups water, 1 tsp baking powder, and ¼ tsp baking soda. Stir until a shaggy mass forms, then knead on a lightly floured surface until smooth and elastic.

   Time: PT10M

2. Rest Dough

   Cover the dough with a damp cloth and let it rest while you prepare the filling.

   Time: PT5M

3. Chop Green Onions

   Finely chop four bundles of green onions (about 1 cup).

   Time: PT10M

4. Prepare Filling

   In a separate bowl combine the chopped onions, 3 tsp salt, 1 cup vegetable oil, 3 tbsp sesame oil, and half a block of vegetable shortening. Mix until the onions are evenly coated.

   Time: PT5M

5. Roll and Shape

   On a lightly floured surface roll the rested dough to about ¼‑inch thickness. Cut into 6‑inch squares, spread a thin layer of the onion filling on each, roll into a log, twist the ends, pinch to seal, and gently flatten with the rolling pin.

   Time: PT10M

6. Heat Oil

   Add enough vegetable oil to a skillet to coat the bottom (about ¼‑inch deep). Heat over medium heat until the oil shimmers.

   Time: PT3M

7. Fry Cakes

   Place each prepared cake in the hot oil. Fry 3‑4 minutes per side, or until golden brown and crispy. Adjust heat as needed to avoid burning.

   Time: PT12M

8. Drain and Serve

   Remove the cakes with a slotted spoon onto paper towels, let cool briefly, and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Water: Milk, Vegetable broth
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Green Onions: Scallions, Leek white parts
• Instead of Vegetable Shortening: Butter, Lard
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Salt: Sea salt
• Instead of Sesame Oil: Toasted sesame oil (use less), Peanut oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Knife
• Cutting Board
• Frying Pan
• Parchment Paper
• Spatula
• Measuring Cups
• Measuring Spoons
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Knead dough until smooth and elastic.
• Mix filling so onions are fully coated with oil and shortening.
• Seal and twist the rolled dough to trap the filling.
• Fry until both sides are golden brown and crispy.

Chef Tips from the Video

• Use a light coating of oil on the work surface when rolling to prevent sticking.
• For extra flavor, sprinkle a pinch of garlic salt into the filling before mixing.
• If you like a richer crust, brush the finished cakes with a little melted butter right after frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; re‑heat in a skillet to restore crispness.

Freezer: Wrap individually in parchment and freeze for up to 1 month. Re‑heat from frozen in a hot pan.

Room temperature: Best eaten fresh; can sit out for up to 2 hours if kept covered.

Make-Ahead Tips

• The dough can be covered and refrigerated for up to 24 hours before shaping.
• Filling can be prepared a day ahead; keep refrigerated and bring to room temperature before use.

Frequently Asked Questions