Green Onion Cakes Recipe

Make hot water dough

Place 2 cups all-purpose flour and 1/2 tsp salt in a large mixing bowl and whisk to combine. Pour 3/4 cup boiling water over the flour while stirring with a wooden spoon or chopsticks until shaggy clumps form.

When cool enough to handle, add 1/4 cup cold water and 1 tablespoon vegetable oil. Knead in the bowl or on a lightly floured surface for 5–7 minutes until smooth and elastic. If dough is too sticky, dust with up to 1–2 tbsp additional flour; if too dry, wet hands and continue kneading.

Form the dough into a ball, cover with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

While dough rests, prepare the filling. In a bowl combine 1 cup finely chopped green onions, 1/2 tsp salt, 1/4 tsp five-spice powder (if using), and 1/2 tsp sesame oil. Mix with 1 tablespoon neutral oil to make a moist, spreadable mixture.

Divide and roll

After dough has rested, divide it into two equal pieces (this recipe yields 2 green onion cakes). Working with one piece at a time, keep the other covered. Roll the portion into a 6–7 inch (15–18 cm) round about 1/8 inch (3 mm) thick.

Spread and roll into spiral

Brush the surface lightly with about 1/2 tablespoon neutral oil. Sprinkle half the green onion filling evenly over the dough, leaving a 1/4 inch clean border. Starting from one edge, roll the dough tightly into a log. Coil the log into a round spiral (snail shape) with the seam tucked underneath. Repeat with the second dough piece and remaining filling.

Flatten and roll thin

Press each spiral down gently with your palm to flatten slightly. Using a rolling pin, roll each spiral into a flat disc about 1/4 inch (6 mm) thick and 5–6 inches (12–15 cm) across. If green onions spill out, tuck them back in gently; keep edges sealed.

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat. Place one cake in the skillet and cook, pressing lightly with a spatula, until golden brown and crisp on the bottom, about 3–4 minutes.

Flip the cake and add another 1/2 tablespoon oil around the edges; cook the second side until golden brown and cooked through, 3–4 minutes. Lower heat slightly if the cake browns too quickly before heating through.

Repeat with the second cake, adding remaining oil as needed. Transfer cooked cakes to a wire rack or plate lined with paper towel to drain briefly.

Let cakes rest 2 minutes, then cut each into halves or wedges. Serve hot.

Serve with soy dipping sauce if desired: combine 2 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, and a few drops sesame oil and chili flakes to taste.