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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
