Hunan Onion Cake
Crispy, flaky, and irresistibly savory, Hunan Onion Cake is a delightful Chinese street food-inspired treat that's perfect as an appetizer, snack, or side dish. Made with a simple dough of all-purpose flour and water, these golden pancakes are layered with aromatic sesame oil and finely chopped green onions for an explosion of flavor in every bite. The unique spiral-rolling technique ensures a tender, multi-layered texture, while a quick pan-fry creates a beautifully crisp exterior. Ready in under an hour, this easy recipe requires just a handful of pantry staples and delivers impressive results. Serve these onion cakes warm, sliced into wedges, with a side of soy sauce or chili oil for a dipping experience your taste buds will thank you for!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 0.25 cup Cold water
- 1 cup Green onions (scallions), finely chopped
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, add the all-purpose flour and carefully pour in the boiling water while stirring with chopsticks or a wooden spoon. Mix until the mixture resembles a crumbly dough.
Step 2
Slowly add the cold water, one tablespoon at a time, kneading the dough as you go, until it comes together into a smooth and elastic consistency. Cover the dough with a clean towel or plastic wrap and let it rest for 20 minutes.
Step 3
After resting, divide the dough into four equal portions. Lightly flour a clean surface and roll out one portion into a thin circle, about 8 inches in diameter.
Step 4
Brush a thin layer of sesame oil over the rolled-out dough, and sprinkle evenly with a pinch of salt and approximately 1/4 cup of the finely chopped green onions.
Step 5
Roll the dough into a tight log, then spiral it into a snail-like shape. Flatten the spiral gently with the palm of your hand, and then roll it out again into a thin pancake, about 6-7 inches wide. Repeat with the remaining dough portions.
Step 6
Heat 1 tablespoon of vegetable oil in a skillet or non-stick frying pan over medium heat. Place one pancake into the pan and cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining pancakes, adding more oil as needed.
Step 7
Slice the onion cakes into wedges and serve warm. Enjoy them on their own or paired with soy sauce or chili oil for dipping!
Nutrition Facts
| Serving size | 715.4 grams (715.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1635 |
| Total Fat 85.00g | 109% |
| Saturated Fat 12.20g | 61% |
| Polyunsaturated Fat 11.70g | |
| Cholesterol 0mg | 0% |
| Sodium 2390mg | 104% |
| Total Carbohydrate 194.10g | 71% |
| Dietary Fiber 10.40g | 37% |
| Total Sugars 4.00g | |
| Protein 27.50g | 55% |
| Vitamin D 0IU | 0% |
| Calcium 143mg | 11% |
| Iron 13mg | 74% |
| Potassium 671mg | 14% |
Source of Calories