Recipe

Green Onion Cakes Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years ago Intense prep but worth the trouble, these green onion cakes make any bowl of soup a celebration. I love these with Clam chowder or the roasted yellow pepper soup. Prep:50m Cook:15m Servings:8	Notyourmomm
	cooked onion cakes

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cheryilyn

Ingredients

1 cup all-purpose flour

1/2 teaspoon salt

1/4 pound bacon, diced

1/2 cup thinly sliced green onions (including tops)

1 teaspoon sesame seed

1/4 teaspoon sugar

Directions

Notes: For a one-day head start, make the dough and cook the bacon, then cover and chill both.

In a bowl, combine 1 cup flour and 1/4 teaspoon salt.

Stirring with a fork, add 1/2 Cup boiling water and mix until dough is moistened. Pat into a compact ball.

On a lightly floured board, knead dough until it feels smooth and satiny, about 3 minutes.

Cover dough airtight and let stand at least 30 minutes.

In an 8- to 10-inch frying pan over medium-high heat, stir bacon often until brown and crisp, about 5 minutes.

Remove with a slotted spoon, and drain on towels. Reserve drippings.

On a lightly floured board, roll dough into an 8- by 16-inch rectangle. Brush dough with 2 to 3 teaspoons melted, but not hot, bacon drippings, then sprinkle bacon and green onions evenly almost to edge of rectangle.

Starting with a short side of the rectangle, roll up dough to snugly enclose filling and form a compact log.

Pinch dough edge to log to seal. Gently press ends against the filled log.

Cut log crosswise into 8 equal rounds. Flatten each piece slightly with your palm, then sprinkle each round lightly with sesame seed.

Press each round until evenly thick and about 4 inches wide. If filling pops out, press back into dough.

Place rounds, without crowding, in a 10- to 12-inch frying pan over medium to medium-low heat.

Cook, turning occasionally, until each side is dry looking and well speckled with brown, 6 to 8 minutes total.

Mix remaining 1/4 teaspoon salt with sugar.

As hot, browned cakes come from pan, sprinkle them lightly with salt-sugar mixture. Serve cakes hot, warm, or at room temperature.

Keep in airtight container.

Serve with soup.

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