I used to love getting green onion cakes at festivals and outdoor concerts. So I thought it was time to try making my own gluten free version, and they turned out to be just as good as the original! And less fattening too – when you get green onion cakes at a street vendor, they are deep fried beforehand, and then refried on a skillet when you order them!
Green Onion Cakes from www.globalgourmet.com
These unleavened fried breads are thin and flat, crisp outside, moist and chewy inside, and bursting with onion flavor. I like to serve them the traditional way, as street vendors in Beijing do: sliced into wedges and eaten out of hand, plain or with a spicy chili-garlic dipping sauce.
- 3-1/3 cups flour (I used an all purpose gluten free flour blend)
- 1-1/4 cups boiling water
- 1 cup chopped green onions
- 2 teaspoons salt
- 1/2 teaspoon white pepper
Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.
On a lightly floured board, roll dough into a cylinder; cut into 12 equal portions.
Roll a portion of dough into an 8-inch circle about 1/8 inch thick; keep remaining dough covered to prevent drying. Brush with a thin film of oil. Sprinkle with a small portion of green onions, salt, and pepper. Roll dough into a cylinder and coil dough into a round patty; tuck end of dough underneath. Roll again to make an 8-inch circle about 1/8 inch thick.
Place a wide frying pan over medium heat until hot. Add 2 tablespoons cooking oil, swirling to coat sides. Add cakes and cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove and drain on paper towels.
Cut cakes into wedges. Serve hot with sweet red chili sauce – I used Thai Kitchen Sweet Red Chili Sauce!