Best Hunan Onion Cake Recipes

HUNAN ONION CAKE

Steps:

• Brush 4 tortillas with sesame oil then some of egg.
• Sprinkle about 2 tablespoons green onions over each tortilla.
• Top each with remaining tortillas.
• Press firmly around edges and cover with plastic wrap or cover with wax paper. Place a plate on top of the cakes for 15 minutes to help seal the edges.
• Let stand until ready to deep fry.
• Heat oil for deep-frying in wok or deep pan to 400°F.
• Using tongs, slip tortilla cakes, one at a time, into hot oil.
• Cook, turning with tongs, to puffy and golden brown on both sides.
• Drain each cake, holding it vertically over pan.
• Drain again on paper towels.
• While hot, cut each cake into 4 to 8 wedges.
• Sprinkle lightly with salt if desired.
• Serve hot.

SCALLION CAKES

Steps:

• In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
• Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
• Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
• In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

WELSH ONION CAKE

Steps:

• Preheat the oven to 375 degrees.
• Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
• Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
• Serve hot.

GREEN ONION CAKES

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.