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Green onion cakes


  • Sift 220 gm flour into a large bowl. Make a well in the centre, add water and knead until soft and pliable, not wet. Then wrap the dough in plastic and refrigerate for 1 hour.
  • When ready, roll the dough out on a lightly floured workbench and cut into thin rounds with a pastry cutter.
  • Lightly brush half the pastry rounds with sesame oil, place a mound of spring onions in the centre and top with another pastry round. Then press down, lightly flour and roll out a little more.
  • To make the sauce, combine the soy, vinegar, sugar, 1 tspn sesame oil and chilli oil with the remaining spring onions. Taste for seasoning.
  • Heat a layer of oil in a large heavy-bottomed pan and shallow fry the cakes until golden brown on both sides. Then drain well on kitchen paper towels.
  • Serve with the sauce in a small bowl on the side.


  • 220 gm+ plain flour
  • ½ cup cold water
  • sesame oil
  • 4 spring (green) onions, finely chopped
  • 6 tbsp soy sauce
  • 2 tbsp white vinegar
  • 2 tspn white sugar
  • a few drops of chilli oil
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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