I had always wondered how they made green onion cakes, they are so delicious.  After making a number of adjustments, this is the recipe that has worked for me many times.  There is a fair bit of rolling pin use and takes some elbow grease and time, but it’s worth it.  The dipping sauce is very tasty but you can always make something you prefer, but don’t serve anything too thick in consistency.

Prep time:  15 to make dough and dipping sauce, 30 minutes to rest the dough, 30 minutes to roll out dough

Cooking time:  20 minutes

Yield:  12 cakes 

Served as an appetizer it should be enough for 6 people.



3  1/3 cups flour

1  1/4 cups warm water

2 teaspoons sesame oil (optional- I’m not a big fan but if you are using, use sparingly, it’s very strong in flavor)

1 cup of finely chopped green onion

1  1/2 teaspoons salt(watch salt content- the dipping sauce is pretty salty)

1/2 teaspoons white pepper

Dipping Sauce:

1/2 cup chicken broth

3 tablespoons soy sauce- the China Lily brand is my favorite- great flavor

2 tablespoons fish sauce

1 teaspoon chili sauce

1 teaspoon minced garlic

1 teaspoon of agave syrup or 1 tablespoon of honey-this is optional – I like a little sweetness to my dipping sauces

Cooking oil for the frying pan- I like grapeseed oil– but you use your favorite


1.  Place flour, salt and pepper in a bowl.  Add water, stir with a fork until dough holds together.  On a lightly floured surface, knead the dough until smooth and satiny, about 5 minutes.  Another option at this point, is throwing the dough into your stand mixer, and use the dough hook to knead the dough for 5 minutes.  Then cover the dough and let it rest for 30 minutes.

2.  While the dough is resting make your dipping sauce.  Mix together the chicken broth, soy sauce, fish sauce, garlic, chili sauce and agave syrup or honey if you are using.  Add 1 tablespoon of the chopped green onion to make it look a little prettier. Set aside.

3.  Once the dough has rested, on a lightly floured surface, roll the dough into a cylinder, then cut into 12 equally sized pieces.  To make each cake, take a portion of dough and roll out into about an 8 inch circle about 1/8 of an inch thick. It takes a little time but it will happen. Keep the other dough pieces covered so they don’t dry out. Then lightly sprinkle dough round with sesame oil(I sometimes use melted unsalted butter) and about 1 teaspoon of chopped green onion.  Roll the dough round up into a cylinder, with the green onion rolled up inside.  Then take the cylinder of dough and coil up into a round patty, tucking the end underneath. Roll out again into a an 8 inch circle, 1/8 of an inch thick.  Repeat the process with the other 11 pieces of dough.

4.  Heat a 10 inch frying pan to a medium heat and add 1 tablespoon of oil, swirl oil around the surface of the pan, to cover the entire area.  Add green onion dough round, one at a time.  You will have to add more oil for each dough round.  Once the cake is nicely brown and crisp on both sides(the cake should also fluff up a little when finished cooking), transfer to a paper towel covered platter in a warm 250 degree F oven to keep warm and crisp.  Repeat this browning process with each dough round until finished.

5.  Cut green onion cakes into wedges and serve hot with dipping sauce on the side.





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