CHINESE ONION CAKES RECIPES

Steps:

• Add salt to flour in a mixing bowl and mix throughly.
• Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
• Slowly add water/honey mixture into the flour while stirring the flour.
• Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
• For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
• Sprinkle the surface of the dough with green onions.
• Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
• Roll the dough again along the length of the sausage to make a coil shape.
• With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
• Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
• Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
• Cut into quarters and serve with chili garlic dipping sauce.

Steps:

• Cooking Time: About 15 minPrep Time: 45 - 50 minutes, including 30 minutes for the dough to rest Notes: For a one-day head start, make the dough and cook the bacon, then cover and refrigerateboth Makes: 8 pcs In a bowl, combine flour and 1/4 tsp salt. Stirring with a fork, add in 1/2 C boiling water and mix till dough is moistened. Pat into a compact ball. On a lightly floured board, knead dough till it feels smooth and satiny, about 3 minutes. Cover dough airtight and let stand at least 30 minutes. In an 8 - 10" frying pan over med-high heat, stir bacon often till brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on towels. Reserve drippings. On a lightly floured board, roll dough into an 8 x 16" rectangle. Brush dough with 2 - 3 tsp melted , but not warm, bacon drippings, then sprinkle bacon and green onions proportionately almost to edge of rectangle. Starting with a short side of the rectangle, roll up dough to snugly enclose filling and form a compact log. Healthy pinch dough edge to log to seal. Gently press ends against the filled log. Cut log crosswise into 8 equal rounds. Flatten each piece slightly with your palm, then sprinkle each lightly with sesame seeds. Press each round till proportionately thick and about 4" wide. If filling pops out, press back into dough. Place rounds, without crowding, in a 10 - 12" frying pan over med to med-low heat. Cook, turning occasionally, till each side is dry looking and well speckled with brown, 6 - 8 minutes total. Mix remaining 1/4 tsp salt with sugar. As warm, browned cakes come from pan, sprinkle them lightly with salt-sugar mix. Serve cakes warm, hot, or possibly at room temp.