Vegetable Spring Onion Cake

Vegetable Spring Onion Cake is a savory Chinese snack featuring a crispy outer layer filled with fragrant spring onions and vegetables. It's perfect as a starter or a light meal, offering a delightful combination of textures and flavors.

Ingredients

• all-purpose flour - 150 grams
• boiling water - 90 ml
• spring onions - 100 grams, finely chopped
• carrot - 50 grams, grated
• bell pepper - 50 grams, finely chopped
• salt - 1/2 teaspoon
• sesame oil - 1 tablespoon
• vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in boiling water while stirring with a fork until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
3. In another bowl, mix the chopped spring onions, grated carrot, bell pepper, and sesame oil. Set aside.
4. Divide the rested dough into two equal portions. Roll out one portion into a thin circle, about 20 cm in diameter.
5. Spread half of the vegetable mixture evenly over the rolled-out dough. Roll it up tightly into a log, then coil the log into a spiral shape and flatten gently.
6. Roll the coiled dough again into a circle, about 1 cm thick. Repeat the process with the second portion of dough and remaining filling.
7. Heat vegetable oil in a non-stick frying pan over medium heat. Fry each cake for about 4-5 minutes on each side until golden brown and crispy.
8. Remove from pan and drain on paper towels. Cut into wedges and serve hot.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber from vegetables, promoting digestive health.
• Low in cholesterol and saturated fats, making it a heart-healthy snack.

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