In a pot, boil the two potatoes until they are tender to the fork. Then drain. In a bowl, mash the potatoes with a pat of butter until smooth and. Add flour, oil, garlic pressed, tbsp of salt, tsp of pepper, tbsp onion powder and mix together loosely. Then knead the dough with your hands until firm. If it is wet and sticky, add a tbsp of flour and mix in. Keep adding flour a tbsp at a time until dough doesn’t stick to your fingers and becomes firm. Wrap dough in plastic wrap tightly and put in the refrigerator for an hour.
Flour the countertop to prevent dough from sticking. Break off the dough in approximately meatball size sections and roll them out individually. Roll it out until it’s as thin as a pancake. Sprinkle the sliced onions onto the dough. Roll the dough (Like a cigarette) and seal at the ends. Loosely twist the dough and lay it out straight out. Then start from one end and form a spiral (like a cinnamon bun) and make it tight. Then with the rolling pin, roll it out again until it forms a cake. Some scallions may peak through dough. This is ok. Repeat for as many cakes as you want to make. Then you can either pan fry them, boil them, or steam them. ( I prefer to pan-fry them)
Pan fry them on each side for 4- 5 minutes or until they are golden brown.
Boil them in water for 6 minutes.
Use a bamboo steamer and steam for 10-15 minutes.
You may have to sprinkle them with salt to finish.