Description
Guo Kui is a crispy stuffed flatbread with a rich taste spiced with Sichuan peppercorn. This layered bread with pork is famous in Chengdu and offers a delightful combination of textures.
Ingredients
Scale
- 2 tablespoons softened butter (or shortening)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground Sichuan peppercorn
- 4 oz pork, finely ground
- 1 teaspoon light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon Sichuan peppercorn, freshly ground
- 1 green onion, white part only, finely chopped
- 2 tablespoons warm water (110°F)
- 1/4 teaspoon active dry yeast
- Pinch sugar
- 200 g (1 1/3 cups) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/4 cup vegetable oil (plus extra for shaping)
- 3 tablespoons white sesame seeds (in a shallow bowl for dipping)
Instructions
- Filling 1: Mix the butter (or shortening), flour, salt, and pepper together until smooth. Set aside.
- Filling 2: Combine ground pork, light soy sauce, sesame oil, ginger, salt and ground Sichuan peppercorn. Beat until well incorporated. Add chopped green onion whites and mix.
- Dough: Combine yeast and a pinch of sugar in a small bowl with 2 tablespoons warm water. Stir and let activate for 5 to 10 minutes.
- For mixer: Combine flour and salt in a stand mixer. Slowly drizzle in 1/2 cup boiling water while stirring. Add dough hook and knead until smooth, about 2 to 3 minutes.
- For hands: Combine flour and salt in a medium bowl. Slowly drizzle in boiling water while stirring. Mix in yeast mixture until soft dough forms. Knead until smooth, about 5 minutes.
- The dough should be soft but hold its shape. Add more flour if too soft.
- First rest: Oil a bowl, add dough, cover, and let rest for 15 minutes.
- Second knead and rest: Briefly knead dough, divide into 6 pieces, round each into a ball, oil, cover and rest for 5 minutes.
- Create layered dough: Roll each piece into a 3×10” oval. Spread 1 teaspoon of Filling 1 across it, roll it up, and pinch ends to seal. Set aside.
- Form with meat filling: Flatten rolled dough, roll to 3×12”, spread 1 1/2 tablespoons of Filling 2, roll up, seal, and press into a disc. Repeat.
- Coat with sesame seeds: Dip discs in sesame seeds, flatten, and roll into a 5” disc. Keep covered.
- Cooking: Preheat oven to 325°F (160ºC) and a skillet over medium heat with 1/4 cup of oil. Line a baking tray with parchment.
- Add guokui to skillet, fry for about 30 seconds, flip until crispy and browned. Remove and place on baking tray.
- Bake for 15 to 20 minutes until crispy and browned. Serve warm.
Notes
- Keep dough covered to prevent drying out.
- Adjust frying oil as necessary.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking and frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 295
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15.6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12.1 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 1 g
- Protein: 8.3 g
- Cholesterol: 30 mg