Green Onion Cakes Recipe

Make dough

In a mixing bowl combine 2 cups all-purpose flour and 1/2 tsp fine sea salt. Stir to distribute the salt.

Pour 3 tablespoons boiling water into the flour and quickly mix with a fork or chopsticks until the mixture looks crumbly and slightly clumpy. This step helps partially cook and stabilize the dough.

Add the 1 1/4 cups hot water gradually while stirring, combining until a shaggy dough forms. You may not need every drop; stop when dough comes together into a rough ball.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If very sticky, dust sparingly with the 2 tbsp flour reserved for dusting.

Lightly coat the dough with 1 tsp neutral oil, place it in a bowl, cover with a damp towel or plastic wrap and let rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare filling

While the dough rests, wash and thinly slice 6 stalks of green onions on a bias. Place sliced green onions in a bowl, toss with 1/2 tsp kosher salt and 1 tsp sesame oil. Set aside.

Divide the rested dough into 6 equal pieces (about 2.5–3 oz / 70–85 g each). Keep portions you aren't working with covered to avoid drying.

Working with one piece at a time on a lightly floured surface, roll the piece into a thin rectangle about 6 x 8 inches using the 2 tbsp flour as needed to prevent sticking.

Brush or drizzle a scant 1/2 tsp neutral oil over the rolled rectangle (this helps layers separate while cooking). Evenly scatter about 1/6 of the seasoned green onions across the surface in a thin layer.

Starting from the long edge, tightly roll the rectangle into a log, sealing the end. Coil the log into a spiral (like a cinnamon roll) with the seam tucked underneath. Flatten the spiral gently with your palm.

Using a rolling pin, roll the coil gently into a flat round about 1/4 inch (6 mm) thick. Repeat for remaining dough pieces and filling. Aim for 6 cakes total.

Pan-fry green onion cakes

Heat a heavy skillet or cast-iron pan over medium heat. Add 1/4 cup neutral oil and swirl to coat. The pan is ready when a small piece of dough sizzles on contact.

Place 2–3 pancakes in the pan without crowding (cook in batches). Fry until the bottom is golden brown and crisp, about 2–3 minutes.

Flip the pancakes and press gently with a spatula to ensure even contact; cook the second side 2–3 minutes until golden and cooked through. If cakes are browning too quickly, lower the heat to medium-low and cover for 30–60 seconds to allow internal layers to steam-cook.

Transfer cooked cakes to a paper towel-lined plate to drain briefly. Repeat with remaining cakes, adding more oil as needed. For extra crispiness, finish each cake with a 15–30 second re-fry on each side before serving.

While cakes are cooking or resting, mix 1/4 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon lime juice in a small bowl. Taste and adjust—add 1 teaspoon water if too thick. Sprinkle 1 teaspoon toasted sesame seeds on top if using.

Serve the hot green onion cakes cut into wedges or halves with the sweet chili dipping sauce on the side.