Healthier Sichuan-Style Guo Kui
User Reviews
5
Healthier Sichuan-Style Guo Kui
Description
Healthier Sichuan-Style Guo Kui combines a unique dough preparation using hot water and yeast with a robust meat filling seasoned with Sichuan peppercorn, chili, and aromatic ingredients. The dough is kneaded until smooth, rested, then divided and rolled thin. The meat mixture, consisting of lean ground pork, garlic, ginger, onions, and bold spices, is spread over the dough before it is rolled cigar-style, twisted into a coil, and flattened into a pancake shape with visible layering. This method yields a chewy, textured bread with a spicy, fragrant filling.
The cooking method enhances the contrast between the soft dough and the well-marinated pork filling with its fragrant, numbing Sichuan peppercorn flavor and heat from chili oil. The sesame seeds sprinkled on the dough add a nutty finish.
This guo kui can be served as a hearty snack or part of a meal, offering a satisfying blend of textures and heat. It's suited for those favoring spicy, aromatic preparations.
Ingredients
Dough:
- 300 g all-purpose flour
- 5 g instant yeast
- 230 g water hot, boiling
- 25 g white sesame seeds
Meat Filling:
- 215 g ground pork lean
- ½ teaspoon salt
- 2 garlic finely minced, cloves
- ½ inch ginger finely minced
- ½ small white onion finely chopped
- 1 green onion chopped
- 2 tablespoon Sichuan peppercorn can decrease to taste if you don't like it too spicy, ground
- 1 tablespoon Chili oil Sichuan-style
- 1 tablespoon sesame oil toasted
- 1 tablespoon soy sauce light
Instructions
Prepare the dough:
- Place the flour into a large mixing bowl. Add in the hot boiling water and stir with a pair of chopsticks until it forms a shaggy dough. Sprinkle in the instant yeast.
- Use your hands and knead until the dough becomes smooth.
- Transfer to a lightly oiled bowl and cover. Let rest at room temperature for 30 minutes.
Prepare the meat filling:
- In a medium bowl, add the ground pork, salt, garlic, ginger, onion, green onion and stir until combined.
- Add in the ground Sichuan peppercorn, chili oil, sesame oil, soy sauce and mix until everything is incorporated.
Assemble:
- Divide the dough into 8 equal portions.
- Roll out the dough into a long rectangle. Smear approximately 1 tablespoon of meat filling over the surface of the dough.
- Roll up the dough into a cigar. Turn the dough 90 degrees.
- Roll the dough again so it coils into a snail-like shape. Flatten the coil with the palm of your hand so it now looks like a pancake with swirls. Scatter some sesame seeds on top of the dough.
- Use a rolling pin to even out the dough. Flip and add a little more sesame seeds to the other side. You should obtain a disc about 4" in diameter.
- Repeat with the remaining dough.
Cook:
- Preheat oven to 300°F/149°C.
- Heat up a frying pan over medium high heat with about 2 tablespoon of oil.
- Place the dough discs into the frying pan (depending on the size of your pan, you may be able to fit 2-3 pieces).
- Fry for about 5-6 minutes per side, until crisp and golden brown. Remove and drain on a paper towel. Repeat with the rest of the dough.
- Place the pan-fried guo kui onto a baking sheet lined with parchment paper and keep in the oven to warm until ready to eat.
- Serve warm with additional chili oil, and garnish with cilantro and green onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 274mg | 11% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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