Edmonton green onion cakes are crisp, layered savoury pancakes filled with sliced scallions. The pan-fried style is associated with Siu To, who helped popularize them in Edmonton after arriving from northern China in 1978. This home version coils the dough to create tender layers around the onions. It is one form of the Edmonton favourite; a later deep-fried doughnut-like version is different. Serve the cakes hot, plain or with chili-garlic sauce.
Green onion cakes have roots in Northern Chinese scallion pancakes and became a familiar Edmonton market and festival food. Local histories widely credit Siu To with introducing and popularizing them in the city from 1978 onward. The best-known pan-fried form is a rolled, layered savoury pancake, not a sweet cake. Edmonton also has a fluffy deep-fried variation; this recipe follows the pan-fried style and does not combine the two.
Mix and rest the doughPut the flour in a heatproof bowl. Carefully pour in 300 mL just-boiled water while stirring with a spoon or chopsticks until shaggy. Add 60 mL cool water and the salt; mix until a rough dough forms. Knead on a clean surface for about 5 minutes, until smooth. Cover and rest for 30 minutes. Do not taste raw dough.
Prepare the fillingMix the 45 mL canola oil with the 10 mL toasted sesame oil. Wash, trim and thinly slice the green onions. Divide the rested dough into 8 equal portions; keep them covered while you work.
Fill and coil each portionRoll one portion into a thin oval, about 20 by 30 cm. Brush it with a thin layer of the oil mixture and scatter some green onions evenly over it. Roll from the long edge into a rope, coil the rope into a snug spiral and tuck the end underneath. Cover and rest for 5 minutes while you shape the next portion. Repeat with the remaining dough and onions.
Flatten the cakesOn a lightly oiled surface, flatten each spiral and roll gently into a round about 15 cm wide. Keep the layers intact; avoid pressing so hard that the filling squeezes out.
Pan-fry and serveHeat a heavy skillet over medium to medium-low heat. Add a little of the 30 mL canola oil and fry about 2 cakes per batch without crowding. Cook for about 3 minutes per side, turning as needed, until both faces are deep golden and the layered centre is cooked through. Allow about 24–28 minutes for four batches. Add small amounts of the measured oil as the pan dries. Transfer cooked cakes to a rack or paper-lined plate and serve hot.
Make ahead: The dough can rest covered in the refrigerator for up to a day; bring it back toward room temperature before rolling. You can also wash and slice the green onions a few hours ahead and refrigerate them in a covered container. For the crispest result, pan-fry the cakes shortly before serving.
Storage: Cool cooked cakes, cover and refrigerate within 2 hours. Use within 3–4 days. Reheat in a dry skillet over medium heat until hot and crisp again; avoid microwaving if you want to keep the edges crisp.
Serving: Serve hot as a snack, appetizer or side. Plain cakes let the scallion and sesame aroma come through; chili-garlic sauce is an optional dip and is not included in the nutrition estimate.
Rounded generic-ingredient estimates are for one of eight cakes and assume about 20 mL of the 30 mL pan-frying oil is absorbed across the batch. Actual oil absorption and flour brands can change the values. Optional dipping sauce is excluded. This is not a laboratory analysis or product-label information.
The dough contains wheat/gluten, and the filling uses sesame oil. Check the label on any dipping sauce for additional allergens. Flour is raw and may carry harmful bacteria: do not taste uncooked dough. Wash hands, bowls, utensils and work surfaces after handling flour and dough, and keep them away from ready-to-eat food. Pour boiling water carefully and stir before kneading. Cook the pancakes until the layered centres are fully cooked, not just browned outside.
No. Edmonton has both pan-fried layered pancakes and a deep-fried doughnut-like variation. This recipe makes the pan-fried form.
Yes. Use a neutral cooking oil for the dough layers and pan. Keep the small amount of toasted sesame oil for its distinct aroma, or omit it if needed and check the allergen label of any substitute.
Hot water softens part of the flour and makes a pliable dough that is easy to roll into thin layers. Cool water finishes bringing the dough together so it can be kneaded safely.
