Crispy Stuffed Flatbread (Guo Kui/锅盔)
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
8 mins
-
Rest
40 mins
-
Total Time
1 hr 13 mins
-
Servings
10 pieces
-
Calories
341 kcal
-
Course
Main Course
-
Cuisine
Chinese
Crispy Stuffed Flatbread (Guo Kui/锅盔)
Description
The dough is made by mixing all-purpose flour with water, kneading to a soft consistency and allowing it to rest. It is then oiled lightly and divided into portions. Meanwhile, the filling combines ground beef (or pork or chicken) with water, Shaoxing rice wine, salt, white pepper, and often Sichuan peppercorn, scallions, and other spices. The meat is mixed until sticky to achieve a tender filling consistency.
Each dough portion is flattened and filled with the meat mixture. The dough is sealed, then rolled out carefully and pan-fried in neutral cooking oil until the exterior is golden and crisp. The result is a flatbread with a crunchy crust and juicy spiced meat filling. This layered approach to dough and filling differentiates Guo Kui from other flatbreads.
This flatbread is a flavorful, hearty option that can be a snack, breakfast item, or street food. Adjusting flour and water ratio for dough softness depends on flour brand; using a stand mixer with a dough hook speeds kneading. When dough feels sticky, oil the work surface instead of using flour to prevent sticking.
Ingredients
For the dough
- 500 g all-purpose flour aka plain flour (see note 1)
- 300 g water
- neutral cooking oil for coating the dough, generic cooking oil
For the flour & oil paste
- 3 tablespoon all-purpose flour aka plain flour
- 1 pinch salt
- 3 tablespoon neutral cooking oil generic cooking oil
For the meat
- 280 g ground beef or pork/chicken
- 4 tablespoon water
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon salt
- ¼ teaspoon white pepper
You also need
- 1 tablespoon Sichuan peppercorn or other spices, such as five spice, cumin powder, black pepper, etc, ground
- 6 talk scallions finely chopped
- neutral cooking oil for pan-frying, generic cooking oil
Instructions
Make the dough
- Put flour into a mixing bowl. Add water in batches while mixing with chopsticks. Then combine and knead until a soft dough forms. Cover the bowl and leave the dough to rest for 10 minutes. Knead again until it becomes very smooth (see note 2 if using a stand mixer).
- Rub a little oil all over the dough to form a thin coating. Flatten it with your hands, then cut it into 10 equal pieces. Cover with plastic wrap and leave to rest for a further 30 minutes.
Make the flour & oil paste
- Put flour and salt into a small bowl. Then heat oil in a pan until it smokes. Pour the hot oil over the flour. Stir well to remove any lumps. Set aside.
Prepare the meat
- Put ground beef, water, Shaoxing rice wine, salt, and white pepper into a mixing bowl. Swirl with chopsticks in the same direction until the liquid is fully absorbed and the meat becomes sticky. Divide the filling into 10 portions. Set aside.
Assemble the flatbread
- With your fingers, flatten a piece of dough into a tennis racket shape (see note 3). Brush a layer of the flour & oil paste over, then sprinkle with ground Sichuan pepper. Place one portion of the meat in the middle of the racket head end of the dough, then top with chopped scallions generously.
- Wrap the meat with the outer part of the dough, then roll the stuffed dough towards the handle part of the racket while stretching it as thin as possible.
- Once a layered cylinder forms, stand it on one end then press it down with your fingers until it turns into a disc about ½ inch (1.3 cm) thick. Repeat the procedure to assemble other flatbreads.
Pan-fry the flatbread
- In a large skillet/frying pan, heat oil just enough to cover the entire surface over high heat. Once hot, put in the flatbread. Reduce the heat to medium-low and leave to fry.
- Turn the flatbread over once the first side turns golden. When the second side is done, transfer the flatbread onto a plate lined with kitchen paper to absorb any excess oil.
Notes
- Flour-water ratio may need slight adjustment depending on flour brand to achieve a soft but not sticky dough.
- Measuring flour by weight yields more accurate results than using cups.
- If dough feels sticky, use a little oil on the work surface instead of flour to prevent sticking.
- Using a stand mixer with a dough hook on low speed for about 8 minutes can develop a smooth dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 341kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 260mg | 11% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
