Type | Savoury or sweet cake |
---|---|
Associated cuisine | China, Germany, Korea, Switzerland, Wales |
Main ingredients | Onion |
Ingredients generally used | Other cake ingredients |
Variations | Laobing, pajeon, the scallion pancake, teisen nionod and zwiebelkuchen |
Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries. Several types and varieties of onion cakes exist, including laobing, pajeon, the scallion pancake, Edmonton-style green onion cake, teisen nionod and zwiebelkuchen.
Onion cake is prepared using onion as a main ingredient along with other typical cake ingredients. [1] [2] [3] The use of boiled onion can reduce the sharpness of the onion's flavor in onion cake. [3] Potato or bacon may also be used as a main ingredient in onion cake. [4] [5] [6] [7] Additional ingredients can include cottage cheese [7] and sour cream. [8] Various onion cakes are consumed in China, Germany, Switzerland, Wales and in other countries. [3] [5] [9] [10] [11]
In Chinese cuisine, onion cake may be prepared using spring onion, [12] (also referred to as scallion). A basic Chinese onion cake can consist of flour, lard, spring onion and salt. [12]
A variant of the Chinese spring onion pancake popularized by chef Siu To has become the local specialty of Edmonton, Canada. Two variations exist: one with a typical pancake shape, and the other with a hole in the middle. To attributes the early popularity of his green onion cakes with the large number of Taiwanese expatriates in the area. [13]
Laobing is a pancake or unleavened flatbread in Chinese cuisine that is prepared with flour, water and salt. [14] [15] [16] Scallions may be used as an additional primary ingredient, and scallions are sometimes served as a side dish with laobing. [17]
Pajeon is a savory jeon (pancake) dish in Korean cuisine prepared with a batter of flour, eggs and green onions or leeks. [18] [19] Rice flour may also be used, along with additional ingredients, such as seafood, [20] pork and beef. Dongnae pajeon is prepared using green onion and seafood. [21]
A scallion pancake is a Chinese pancake or unleavened flatbread prepared using scallion as a primary ingredient. [22] It is typically prepared using a dough, although some are prepared from a batter. [22] The scallion pancake is a traditional food in Shanghai, China, and is a common dish throughout the country. [22] In China, fresh scallions are typically used in the dish's preparation. [22] The scallion may be fried before it is added to the dough. [22]
Teisen nionod is a Welsh onion cake prepared with onion, potato, butter, beef stock, salt and pepper. [10] [23]
Zwiebelkuchen is a German onion cake or tart prepared with steamed onion, bacon, cream and caraway seeds on leavened or yeast dough. [24] [25]
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, South Asia and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Southern Thailand and Bangladesh. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
Cong you bing (cōngyóubǐng), also known as scallion pancake or "green onion pancake", is a Chinese savory, unleavened flatbread folded with oil and minced scallions. Unlike Western pancakes, it is made from dough instead of batter. It is pan-fried, which gives it crisp edges and a chewy texture. Many layers make up the interior, contributing to its chewy texture. Variations exist on the basic method of preparation that incorporate other flavors and fillings.
Pajeon is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; e.g. ojing'eo jeon (오징어전) is 'squid jeon'.
Jeon is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. Jeon can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a banchan, or an anju. Some jeons are sweet desserts; one such variety is called hwajeon.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Bazin (Arabic: البازين, pronounced, is an unleavened bread in the cuisine of Libya prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. The dough may then be placed in a pan and allowed time to harden, after which it is baked or steamed. The salt contributes to the hardness of the bazin. Bazin may have a paste-like and hardened texture. It may also be prepared using whole wheat flour, olive oil and pepper as ingredients.
A clam pie is a savory meat pie prepared using clams, especially quahogs as a primary ingredient, and it is a part of the cuisine of New England. It likely predated the English settlements in Southern New England, having been a feature of indigenous people's diet. It can also be prepared as a type of pizza pie. White clam pie is a pizza variety that originated in New Haven, Connecticut.
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments. In observance of the Islamic dietary rules, the meat filling is usually without pork.
Normally about 40 tons of onions are sold on this single day, usually in attractively designed strings, wreaths and other more exotic shapes. There is also onion cake, onion soup and dancing in the streets. This year Bern's Onion Festival takes ...