Chinese Green Onion Cakes Recipes

Steps:

• Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.

Steps:

• Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
• Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
• Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

Steps:

• For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
• In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
• Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
• Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
• Serve with both hot Sriracha and soy sauce for dipping.

Steps:

• Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
• Place scallions in a bowl; season with salt and pepper.
• Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
• Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
• Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

Steps:

• Add salt to flour in a mixing bowl and mix throughly.
• Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
• Slowly add water/honey mixture into the flour while stirring the flour.
• Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
• For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
• Sprinkle the surface of the dough with green onions.
• Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
• Roll the dough again along the length of the sausage to make a coil shape.
• With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
• Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
• Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
• Cut into quarters and serve with chili garlic dipping sauce.

Steps:

• Combine salt and flour in a mixing bowl. Mix together honey and hot water in a separate bowl. Slowly add water/honey mixture into the flour while stirring. Knead the dough until smooth, adding a little water or a little flour as needed to achieve a smooth consistency. Cover with plastic wrap and refrigerate for an hour. Remove dough and roll out flat, brush slightly with melted butter and sprinkle with chopped green onion. Fold over and knead mixture to incorporate the onion bits. Divide in two, roll into a 1/2 inch diameter cylinder and divide into 10 parts. Flatten and coil up each segment into a pancake about 5 inches in diameter, ensuring the edges adhere so the cakes don't come apart when frying. Heat up the oil in a skillet at a medium heat and fry each cake, one side at a time, until it is light brown. Serve warm with Chinese chili garlic dipping sauce and soya sauce.