Table of Contents
Green onion cakes are meant to be flat..the purpose of letting the dough rest is just to develop the gluten and make the cake more tender when fried. These cakes are typically served as appetizers in Asian restaurants.
That is, made the dough with hot water, instead of cold, as in the dumpling recipe. Adding hot water to flour apparently “cooks the dough” a bit and enables better lamination so the onion cakes are flakier and puffier if made with hot water. I absolutely had to invite Ming to participate in this project. Green Onion Cakes were the obvious ask.
Frying frozen onion cake instructions are in the recipe. If frying, wait until the oil sizzles! About 2 minutes per side should do it. You can see how they should look, below. Ah, the golden glory. But sadly, you cannot taste the crispy outer texture combined with the soft chewy layered homemade onion cake. Look at those layers!
Sprinkle each round evenly with 1/4 tsp table salt, followed by about 1 TB green onions evenly over the surface of each. Roll each round tightly up like a jelly roll (think taquito.) Then take one end and roll it up to the other side into a wheel (think cinnamon bun.)
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