All recipes from ATCO Blue Flame Kitchen
Green Onion Cakes
Cook’s Note: Raw green onion cakes may be frozen for up to 1 month. If freezing, layer green onion cakes with parchment paper in an airtight container. Do not thaw before cooking. Makes 32 wedges.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup hot water
- ½ cup cold water
- 1 ½ cups thinly sliced green onions
- ½ cup chopped fresh cilantro
- 4 tsp sesame oil
- 2 tbsp canola oil
- Spicy Soy Dipping Sauce (recipe follows below)*
Instructions: Dough
- Combine flour, baking powder and salt in a bowl.
- Add hot water to flour mixture, mixing lightly with a fork until clumps form.
- Add cold water and stir just until dough starts to come together.
- Turn dough out onto a lightly floured surface. Knead dough gently for 2 minutes and shape into a ball.
- Wrap dough with plastic wrap and let stand for 1 hour.
Instructions: Combine
- Combine green onions and cilantro in a bowl; set aside.
- Unwrap and transfer dough to a clean surface. Divide dough into 8 pieces. Roll each piece into a ball.
- On a clean surface roll out each ball into a circle about 8 inches in diameter.
- Spread about ½ tsp sesame oil evenly over each circle. Sprinkle 1/4 cup green onion mixture over each.
- Roll up one circle, jelly-roll fashion, forming a log. Starting with one end of log, shape into a tight coil. Repeat procedure with remaining circles.
- On a clean surface, roll out each coil into a circle about 5 inches in diameter.
Instructions: Bake and Serve
- Brush both sides of cakes with canola oil.
- Grill cakes in batches over medium-high heat on natural gas barbecue until grill-marked and browned on both sides, about 2 – 3 minutes per side.
- Cut into wedges. Serve with Spicy Soy Dipping Sauce.
*Spicy Soy Dipping Sauce
Makes about cup.
Ingredients
- ¼ cup soy sauce
- 2 tbsp water
- 1 ½ tsp packed golden brown sugar
- 1 ½ tsp rice vinegar
- 1 ½ tsp sambal oelek (chili paste)
- 1 ½ tsp sesame seeds
- ¼ tsp garlic powder
- ¼ tsp ground ginger
Instructions
- Whisk together all ingredients until blended. May be refrigerated for up to 4 days.