Green Onion Cakes

I have made a different version of green onion cakes before, but since I was making Chinese for dinner, and I like to have everything as authentic as possible, I made yet another version to go with my beef and broccoli stir-fry. Beef and Broccoli Stir-Fry These are very tasty and easy to make.

These Chinese green onion cakes are from the Northern China regions, which means I am guessing they would be a part of the Peking styl of cooking, especially since they are a wheat product, and the Northern region is known for its wheat. These green onion cakes are thin, unleavened chewy breads, similar to tortillas, only they are pan-fried, like what you would do for street tacos. In China, they are used in lieu of rice, but I served them on the side and still used rice as well.

Green Onion Cakes

1 cup flour

1/2 tsp salt

1/2 cup boiling hot water

4-5 strips of bacon, cooked and crumbled

2-3 green onions, sliced thin

3 TBSP sesame seeds

oil for cooking

Mix the flour with the salt and and the boiling hot water and mix just long enough for the mixture to stick together and hold. Form it into a ball, cover and let it set for at least 30 minutes before rolling it out.

While the dough is resting, cook the bacon. Reserve the bacon grease for later.

On a lightly floured surface, roll out the dough into a rectangle. Then sprinkle the green onions and bacon all over the surface of the dough.

Tightly roll the dough into a log and seal the ends.

With a serrated knife, slice into rounds, and again, seal the ends. Then press with the palm of your hand to flatten the rounds out. Roll with a rolling pin until they are flat pancakes, about 1/8 inch thick.

Brush both sides of the pancake with the remaining bacon grease and sprinkle sesame seeds on both sides as well.

If you have extra bacon grease, add some cooking oil and get very hot. Once the oil is hot enough, carefully place the pancakes into the hot oil and cook for about 2-3 minutes per side. Then they are ready to eat and enjoy.

I ate mine taco style, whereas Larry just had his as a side dish. However you eat them though, I know you are going to love them.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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