Green onion buns 🧅

Green onion is one of the most important ingredients in Taiwanese cooking. People love using it in various ways: some people pan-fried it with oil to sparkle its delicious taste and flavor, some add it with slow cooker recipes or stews, others would sprinkle it on top of plated dish to add on colors and just a little touch of its taste.

However, some clever person created this green onion bun that could blow your mind. You would not taste its pepperiness or spiciness, but only the flavorful seasoning that was brought out from the green onion paste after baked.

I remembered a bakery located at Qianjin District in my hometown, Kaohsiung City, it was best known for its green onion bread. You could already smell the mouthwatering aroma emanating from the shop even standing a block away. When the bakery open for business in the early morning, there would be green onion buns stacked in piles. They were so attractive and popular that they were usually sold out early in the day. I would probably believe that they are the inventors of the green onion buns, which is famous for its unique shape of five chained round dough and very generous amount of green onions on top.

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I created this three chained green onion bun with my self-planted green onions. The reason I grew these green onions is because of COVID-19 pandemic, we wanted to limit our visits to grocery stores. The green onions are very easy to take care of and it would grow quickly.

The ingredients were quite simple for the green onion topping paste, but it could have been even better if I had used lard (which is used by the Taiwanese bakeries) instead of vegetable oil for mixing. It was a very interesting growth while the dough rises during the fermentation, but I wonder how I could let the middle one grew in an even size? 🤔