Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Salt: 1/2 teaspoon (2.5g)
- Baking powder: 1 teaspoon (5g)
- Warm water: 1 cup (240ml)
- Green onions, finely chopped: 1 cup (100g)
- Sesame oil: 2 tablespoons (30ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, salt, and baking powder.
- Add the warm water and stir until a dough forms. It may be slightly sticky.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Divide the dough into 8 equal portions and roll each into a circle, about 1/8-inch thick.
- Spread a thin layer of sesame oil on each circle.
- Sprinkle the green onions evenly over the dough.
- Starting from one end, roll up the dough tightly into a log.
- Flatten the log into a pancake, about 4-5 inches in diameter.
- Heat a large skillet over medium-high heat.
- Brush the skillet with sesame oil and cook the green onion cakes for 2-3 minutes per side, or until golden brown and crispy.
Nutritional Information:
- Calories: 250 per cake
- Protein: 6g
- Carbohydrates: 40g
- Fat: 10g
Dish Characteristics:
- Crispy and flaky exterior
- Soft and savory interior
- Umami flavor from the green onions
- Perfect as an appetizer or side dish
User Comments:
- "These green onion cakes are the best I've ever had! They're so crispy and delicious."
- "The perfect balance of flavors. I love the slight sweetness from the sesame oil."
- "An excellent way to use up leftover green onions."
- "A great addition to any Asian-inspired meal."
- "Easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- To achieve a crispy exterior, make sure the skillet is hot enough before cooking the cakes.
- If the dough is too wet, add more flour. If it's too dry, add more water.
- Don't overfill the skillet, as this will prevent the cakes from getting crispy.
