How to Make Green Onion Cakes

Green onion cakes are so addictive that I always wind up eating too many of them. They are so easy to make and they freeze perfectly. Just take them out, as you need them, pop them in the microwave for about 20 seconds to soften, and then fry. Dipped in soy sauce, red vinegar, and sambal oelek, they make a scrumptious and crunchy appetizer or snack.

3  cups bread flour (or all-purpose) 1 1/4 cup just boiled water (more or less) 1 bunch green onion, thinly sliced vegetable oil sea salt and pepper peanut oil for frying

Directions:
1. In a medium-sized bowl, pour the boiling water over the flour. Stir quickly with a fork to combine. Dump the mixture onto a counter top and knead the dough until smooth. The dough will be quite firm. Place in a bowl and cover with plastic wrap. Let rest at room temperature for 30-60 minutes.


2. Divide the dough into 16 equal pieces and shape into rounds. Using a rolling pin, roll into a disc about 1/8" thick. Brush lightly with vegetable oil, season well with salt and pepper, and sprinkle green onions over half of the surface. Roll up like a cigar and coil the dough as shown below. Once again, roll out into a disc approximately 1/8" thick, dusting with flour as needed.


3. Heat a non-stick skillet over medium high heat and add enough oil to cover its surface. When the oil is shimmering, fry each cake until golden brown; approximately 1-2 minutes. Turn with tongs and cook the other side for 1-2 minutes longer, or until golden brown and cooked through. Drain on paper towels. Cut into wedges and serve immediately with soy sauce, red vinegar, sambal oelek.


Keep green onion cakes on hand by storing them in the freezer. After rolling them out, stack between plastic wrap so they don't stick to each other. Take out as many as you need by easily prying them apart. Thaw slightly in the microwave for 20-30 seconds by placing the onion cakes in a single layer on paper towel. Fry and serve.


Yield: 16 - 4.5" cakes.

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