Edmonton Green Onion Cakes
Flaky layered flatbreads packed with green onion, fried crisp and cut into wedges.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Heavy frying pan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 50 g
- protein
- 7 g
- calories
- 380
Instructions
- 1
Stir the boiling water into the flour with chopsticks, then knead into a soft dough once cool enough to touch. Rest 30 minutes covered.
- 2
Divide into four, roll each piece very thin, brush with oil and sprinkle with salt and green onions.
- 3
Roll each sheet into a rope, coil it into a spiral and press flat, then roll out again to 1 cm thick.
- 4
Fry in a shallow film of oil over medium heat for 4 minutes a side until blistered and golden.
- 5
Cut into wedges and serve hot with soy and chilli oil.
- 6
Cook them one at a time; they lose their crispness fast.
Chef's tips
Boiling water makes the dough soft and easy to roll thin, which is what creates the layers.
Ingredient substitutions
- vegetable oil → toasted sesame oil mixed into the brushing oil
Storage
Freeze uncooked rolled cakes between parchment; fry from frozen.
Common mistakes to avoid
- •Rolling the final cake too thin so the layers press together
- •Frying too hot, which burns the outside
Serving suggestions
Cooked Edmonton Green Onion Cakes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
