Time 2h15m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Add salt to flour in a mixing bowl and mix throughly. Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water. Slowly add water/honey mixture into the flour while stirring the flour. Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour. Cover with plastic wrap and refrigerate for at least 1 hour. After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don’t dry up. For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake. Sprinkle the surface of the dough with green onions. Roll the pancake into a sausage shape, trapping all the green onions inside the dough. Roll the dough again along the length of the sausage to make a coil shape. With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking). Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes. Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown. Cut into quarters and serve with chili garlic dipping sauce.
Time 1h10m Yield 8 Number Of Ingredients 6 Steps:
Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.
Yield Makes about 14 Number Of Ingredients 5 Steps:
Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.) Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.
Yield 10 cakes Number Of Ingredients 7 Steps:
Combine salt and flour in a mixing bowl. Mix together honey and hot water in a separate bowl. Slowly add water/honey mixture into the flour while stirring. Knead the dough until smooth, adding a little water or a little flour as needed to achieve a smooth consistency. Cover with plastic wrap and refrigerate for an hour. Remove dough and roll out flat, brush slightly with melted butter and sprinkle with chopped green onion. Fold over and knead mixture to incorporate the onion bits. Divide in two, roll into a 1/2 inch diameter cylinder and divide into 10 parts. Flatten and coil up each segment into a pancake about 5 inches in diameter, ensuring the edges adhere so the cakes don’t come apart when frying. Heat up the oil in a skillet at a medium heat and fry each cake, one side at a time, until it is light brown. Serve warm with Chinese chili garlic dipping sauce and soya sauce.
Time 1h6m Yield 10 Number Of Ingredients 7 Steps:
Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes. Place scallions in a bowl; season with salt and pepper. Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight. Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake. Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Time 35m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Measure flour & Salt into food processor. With lid in place & machine running, pour hot water slowly into the chute until dough starts to form a ball. Turn dough onto lightly floured surface. Knead for 1 minute or until smooth. Cover with plastic wrap and let stand for 30 minutes. Shape into long roll, and divide into 12 portions. Put green onion into bowl, and take one of the 12 portions of dough and slightly flatten between your palms. Press each side into green onions. Knead into dough, and shape into flatten circle. Roll out on slightly greased surface with greased rolling pin into an 4.5 inch circle. Repeat with remaining dough. Keep onion cakes covered with plastic wrap to prevent drying out. Heat oil in non-stick frying pan on med-high heat. Arrange 4 onion cakes in single layer on pan. Cook both sides, flattening down with lifter, until brown patches appear. Don’t over cook, they should be soft, pliable and chewy. Remove to paper towels to drain. Sprinkle with salt. Cut in to 2-4 pieces.
