This is a very simple and very delicious recipe; it is considerably easier than using a batter for a traditional style green onion pancake.

I also find this to be differentfrom the traditional way i have learned throughout my years as a cook, although it is much easir :)
and the outcome is nearly the same too.
i love this site

Hi There: I made these and although they did taste just like the ones I used to buy from the Mongolian grill, mine fell apart (too many onions?) and also the recipe only made 7, not 16. Mine were about 5" in diameter as that is the only size I have ever seen for green onion cakes. I would appreciate any thoughts on how to improve the texture and also, what size should they be?

Thanks

Perhaps you used too many onions. They can contribute a bit of moisture to the dough and make them harder to roll. Try using less onions next time and this might help. It doesn't matter the size of the onion cakes. Just make sure the dough is soft when you are finished kneading it (based on how you measure the flour, it could use more or less water to make the dough smooth). The onion cakes can be rolled as small or as large as you like. Cheers!

I loved making these, and I really appreciated the description of step 2, first rolling as a cigar, then a coil. I discovered you can't go back and try to redo a messed one. Oh, and as to my title, a good friend of mine, who is Chinese and a remarkable cook, made Chinese pancakes with me once, using the garlic chives from my garden. The dough was similar, but we just filled the rounds, folded them over and fried the half moons. I decided to use the chives in this recipe, and they were wonderful. I used roasted sesame oil, which added that lovely flavor. Thanks for such good recipes and instructions!