Monday, April 15, 2013

Green Onion Cakes


These are to die for!  The cakes should be a little soft inside, and a little crisp outside, if you make them right.  Not too thin, not too thick, don’t cook them too long or too short . . . . use your judgement.  We like them with a little soy sauce on the side to dip them in, or maybe a spicy Chinese mustard.  Makes 8 cakes.

Green Onion Cakes with Sesame Seeds

Ingredients
5 strips bacon (with drippings)
1 cup all purpose flour, unsifted
½ tsp. salt
1/3 cup, plus 1 tbl. boiling water
4 green onions, sliced paper thin (use some of the green, too)
2 tbl. sesame seeds
3 tbl. Canola oil

Directions
·         Fry the bacon until crisp and drain on a paper towel, then crumble finely (reserve the pan drippings for later)
·         In a bowl, combine the flour and salt and mix well
·         Add the boiling water and mix with a fork until dough is evenly moist and sticks together (you can add a little bit more water if the dough seems too dry)
·         On a floured surface, knead dough about 3 minutes
·         Form a dough ball, then wrap in plastic wrap and set aside for 30 minutes
·         Roll the dough on a floured surface into an 8”x16” rectangle (will be fairly thin)
·         Cut dough crosswise into eight 2” wide strips (we use a pizza cutter to cut the dough, or just use a knife)
·         Brush each strip of dough with the bacon drippings
·         Sprinkle with the crumbled bacon and the green onions (all the way to the edge)
Cut into strips, topped with bacon and green onions

·         Roll the dough up (like a pinwheel) and pinch the seams to seal  (there's a short video below to show you how to roll them up, flatten them and roll them out into the finished cakes)

·         Stand each rolled up piece of dough on end and flatten with the palm of your hand into a rough circle
Flatten the rolled up dough into circles with your hand, then roll out

·         Sprinkle one side with ½ tsp. sesame seeds and lightly roll the seeds into the dough with a rolling pin
·         Turn cakes over, sprinkle other side with ½ tsp. sesame seeds and roll cakes into 3” circle (might need to dust with a little flour if they stick)
·         In a large frying pan, heat oil over medium heat
·         Cook several cakes at a time, turning once, until golden brown (about 2 minutes per side)
·         Serve hot with soy sauce, sweet & sour sauce, or spicy Chinese mustard

These can be made up to 8 hours ahead before frying.  Just separate them with wax paper, cover and chill.

No comments:

Post a Comment

We would love to hear from you! Please leave us a comment about any of our recipes you have tried, or if you have questions about any recipe. We would also like to have your feedback on the blog in general, as we are new at this and the blog is a work in progress. Thanks!