Make Ahead

Asparagus Onion Cakes

April 29, 2011
7 Ratings
  • Serves 8
Author Notes

This unleavened dough is like a tortilla, thin and chewy.
I first ate those cakes at my friend Lilly’s birthday. Her mother in-low is from China and she gave me the recipe. Originally the filling was only bacon and green onions.
I like in everything, baked or fried, more the filling then the dough itself.
That is why I make these cakes with asparagus or little broccoli flowerets, and some times with small shrimps.
It makes a delicious appetizer or accompaniment to soup or salad.

What You'll Need
  • • 1 cup all-purpose flour (unsifted)
  • • ½ teaspoon salt
  • • 1/3 cup boiling water
  • • 4 strips bacon
  • • 2 whole green onions, thinly sliced
  • • 12 tips of fresh young asparagus
  • • 3 tablespoons sesame seeds (optional)
  • • 1 ½ tablespoon canola oil
  • • 2 tablespoons fresh cilantro leaves
  1. In a bowl, combine flour and salt. Mix in water with a fork until dough is evenly moistened and begins to hold together. On a lightly floured board, knead dough until smooth (about 3 minutes). Meanwhile, in a frying pan over medium heat, cook bacon until crispy, and then drain and crumble (reserve the drippings). Blanch the asparagus tips in salted water for about 3-5 minutes; drain.
  2. Roll out rested dough into a rectangle 8 by 16 inches. Cut the dough crosswise in eight 2- inch-wide strips. Brush each strip with ½ teaspoon bacon drippings, and then sprinkle almost to the edge with bacon, green onions, asparagus tips, and cilantro leaves. Starting with the short end, roll up each strip like a jelly roll; pinch the seam across top to seal. Stand up each roll on the board, and flatten into circle with your palm.
  3. With the rolling pin roll each circle to a disk about 4 inches in diameter. If filling comes out a little, press back into dough. Sprinkle both sides with flour or ½ teaspoon sesame seeds, and lightly press into dough.
  4. In a large skillet heat canola oil over medium- high heat. Cook the cakes until golden brown (about 2 to 3minutes on each side). Serve hot.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • fiveandspice
  • SKK
  • Kukla

5 Reviews

LeBec F. April 7, 2012
Hi Kukla, in Chinese restaurants, these are called Scallion pancakes and are hugely popular. I have always found the technique so fascinating! Your version looks even better than the usual ones (which does not surprise me at all!) Around trhe world with Kukla!! Thx for the inspiration!
fiveandspice May 16, 2011
Yum! To me, this sounds incredibly delicious.
Kukla May 17, 2011
Thank you for the nice comment!
SKK April 29, 2011
This recipe sounds very interesting and I will be trying it. Thank you for sharing it!
Kukla April 29, 2011
Thank you! They are delicious. I made today a portion with onions, hard boild eggs, and dill.