Green Onion Cakes

What’s the secret to a crispy green onion cake? Read, and find out.

3 cups flour

1 cup boiling water

1/3 cup cold water

6 tsp salted butter, softened

1/2 cup chopped scallions

1 tsp salt

1 tbsp vegetable oil (for frying)

Place the flour in a large mixing bowl, add the boiling water and stir with a wooden spoon. Let the mixture cool 5 minutes, add the cold water and stir. Next, knead the dough on a lightly floured surface for 5 minutes, then cover with plastic wrap and let rest 1 hour at room temperature.

Divide the rested dough into 6 equal pieces, and roll each piece into a 10-inch round. Spread a teaspoon of butter on each round, followed by a sprinkling of salt. Top with scallions. Next, tightly roll up each round like a jellyroll. Then roll each “jellyroll” into a pinwheel (like a cinnamon bun). Cover loosely with plastic wrap, and let rest 10 minutes.

On a lightly floured surface, use a rolling pin to flatten each “pinwheel” into a 1/4-inch thick pancake.

Heat the vegetable oil in a large non-stick frying pan over medium-low heat. Place one onion cake in the pan, and fry it until crispy and brown. Flip, fry the other side and repeat with the other 5 onion cakes. Cut into wedges, and serve while piping hot.