Stress Baking: Green Onion Cakes

There is a food here in Edmonton that locals go wild for. We stand in line at every festival waiting for a hot green onion cake to be served to use with a side of chile sauce and black vinegar. Edmontonians have a rabid obsession with these flakey hot disks of deliciousness. I don’t know if you have heard, but summer was cancelled by our Chief Medical Officer. I will miss the green onion cake truck so I decided to make my own.

I am learning that most people call these scallion pancakes… what?? Not in Edmonton. There is even a shop by the dude who brought them to Edmonton called The Green Onion Cake Man, so that is the proper name when you visit here. I was flipping through Instagram and saw a sponsored post by Robin Hood Flour to make these. I looked through the recipe and those that was easy enough. I had all the ingredients so why not? The recipe wasn’t as easy to follow because a online content specialist developed the format and not someone who follows recipes. I had to flip back and forth for measurements so I am sure there is an easier recipe out there, but this one is very delicious.

I made the shaggy dough. The number one most important step is to add boiling water. This will hydrate the flour to make it easy for rolling paper thin.

Then I chopped the green onions (scallions for you non-Edmontonians) and tossed it with the sesame oil and flour – this was different from the recipe but I have watched Green Onion Man make it this way. The recipe says to just combine flour and oil, I combined all three. Let the dough rest for 30 minutes. It needs time for the gluten to develop and rest. Divide the dough into four parts. I weighed them to make it even and fair.

I rolled the dough into a 8″ circle, and spread 1/4 of the onion paste onto the disk. Then I rolled it tightly into a tube – cinnamon bun style.

There were zero pictures in this recipe so I watched a video to get the hang of it. (Not all online marketing content writers are good at explaining things- I’m judgey because this is my industry).

Then you are supposed to spiral it – thusly:

How cute is that little snail-like bundle?

Now roll the living daylights out of it – the first one was terrible – let it rest about 5 minutes before rolling.

Then I popped it into a hot pan and fried them about 2 minutes a side with a lid – the lid helps these beauties rise and show off their flaky innards.

My pan was too hot so I suggest 3-4 minutes on medium, not medium high.

These did not last longer than 30 seconds. I recomend not using too much of the whit becuase they cut through the dough. Just use the greens. I saved a couple onions to regrow because I jumped on that bandwagon too. I plan to grow a few more because so many things taste nice with fresh sprigs of the green tops.

It takes about 8 days of changing the water everyday until you have enough to harvest. These little guys are four days old and grew one inch yesterday.

What projects are you working on this week? Let me know! I am looking for more inspiration. I am making butter tarts this week for the daughter’s birthday and planning out my garden. I am beginning to feel a lot like Laura Ingalls or Anne Shirley.

Stay healthy friends!

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