Monday, November 3, 2014

Green Onion Cakes

I've always loved green onion cakes, so imagine my surprise when I learned that there is a crusade to name them Edmonton's official dish.  Several years ago, I was also surprised to learn that they are made in the same way as cinnamon rolls.  In fact, you might even call them Chinese cinnamon rolls, except that there is no cinnamon... or sugar... or butter...

Anyway, they are quick and easy to make and taste great.  I topped mine with pulled pork and kimchee for a kind of Korean carnita, but they are great just dipped in sambel  olek and soy sauce, too. You can make these with green onions or leeks.  You can also add fresh herbs such as rosemary, oregano, or thyme.

Makes 16 - 20 cakes.


3 cups flour
2 tsp salt
1 1/4 cups boiling water
one bunch green onions, slices and dried
peanut oil (or other cooking oil)


1. Mix flour, salt, and water together with a fork.  Knead for a few minutes until it comes together into a soft ball. Place back into the bowl.

2. Cover the bowl with plastic wrap and let rest for 30 - 60 minutes.

3. Divide the ball into quarters.  On a lightly floured surface, roll one quarter into a circle, brush with oil, and sprinkle with green onions.

4. Roll into a log with the green onions on the inside (just like you would for cinnamon rolls).

5. Cut the log into five pieces and pinch the ends shut.

6. Place each roll on its pinched end, and smush with the palm of your hand (yes, smush is an official culinary term).

7. Using a rolling pin, flatten each cake until desired thickness.

8. In a frying pan on medium-high heat, warm 2 tsp oil.  Fry cakes until golden brown, about 2 minutes per side.  While they are cooking, roll the rest of the cakes.  Enjoy!


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