Chinese Onion Cakes
These onion cakes are cut into wedges and served warm either alone or with a dipping sauce, such as Hoisin Dipping Sauce (page 34).
SERVES 12
Cut the loaf of bread dough into six pieces and work with one at a time.
Roll one piece of dough out on a lightly floured cutting board to the size of a pancake. Spread 2 teaspoons of sesame oil over the surface of the dough.
Sprinkle 1 teaspoon sesame seeds, some cilantro, and a handful of green onions over the dough and press them in with your hands.
Roll the dough up from the bottom like a jelly roll. Take one end and press it down on the board, then coil the rest of the roll around it like a snail. Roll the snail out flat into a circle.
Heat ⅓ cup oil in a skillet and fry the onion cake on both sides until golden. Drain on paper towels and then cut the cake into six wedges. Repeat with the remaining dough and ingredients. Serve warm.
Another Method . . . . . . . . . . . . . . . . . . . . . . .
Another way to make onion cakes is to use two large, round gyoza wrappers and fill the middle with green onions like a big ravioli. Pan fry them on each side until crispy and serve whole.
