This Guo Kui 锅魁 – Crispy Stuffed Flatbread is vegan and truly scrumptious with a satisfying crunch on the outside and a flavorful filling on the inside. Check out how to make this famous street snack at home.
PREP TIME30 minsCOOK TIME30 minsDOUGH RESTING TIME30 minsTOTAL TIME1 hr 30 minsCOURSEAppetizer, Breakfast, SnackCUISINEAsian, ChineseSERVINGS3 people
- 300 g all purpose flour
- 125 g room temperature water
- 50 g hot water
- ½ teaspoon salt
- 1 tablespoon oil
- 1 can [15oz] chickpeas drained and rinsed
- 2½ tablespoons soy sauce
- 1 teaspoon sugar
- pinch of salt
- pinch of black pepper
- pinch of Chinese 5-spice powder
- 6 stalks green onion chopped
- raw white sesame seeds
- oil for brushing and cooking
- Place the flour and salt in a large mixing bowl and mix until well-combined.
- Then, rub the flour with oil until you get a coarse texture.
- Mix the water in a cup and add into the flour mixture.
- Knead into a smooth dough, about 8 to 10 minutes. Cover and let it rest for 15 minutes.
- After 15 minutes, divide the dough into 6 equal parts.
- Form each part into ball and rub it with oil. Then, place them in a greased pan. Cover and rest for at least 30 minutes.
Prepare the filling
- Meanwhile, prepare the filling. Chop chickpeas into smaller pieces, and set aside. Then, clean green onions by removing the browned parts and chop to about 1cm length.
- Heat up a non-stick pan with 2-3 teaspoons oil. Then, mash and sauté chickpeas until slightly browned, about 45 seconds.
- Season with soy sauce, sugar, 5-spice poweder, salt, and pepper. Dish out and divide it into 6 equal parts.
How to assemble Guo Kui
- To make the Guo Kui, brush some oil on a cleaned surface, preferably a smooth surface such as granite, marble or smooth wood.
- Place a dough on top of the oiled surface. Brush rolling pin with oil, flatten the dough with palm and roll the dough into a thin oblong sheet.
- Take one part of chickpeas and spread onto the sheet and press down so the chickpeas stick to the dough. Then, top it with chopped onions.
- Take the top edge and fold over then press to the side to seal. This is to avoid the filling from falling out while rolling.
- Continue to roll until you reach the other end of the dough. Try to pull the dough while rolling to get a thin layer.
- You’ll end up with a plump cyclinder with pointy ends. Turn it upside down so the cyclinder is standing. Let it rest for 10 minutes and continue with the rest of the ingredients.
- After 10 minutes, take one cylinder and flatten it with minimal pressure into a disc. Go as far as you can without breaking the side (see notes). You’ll have another chance to make it thinner later.
- Wet one side with water and then dip it with raw sesame seeds. Set aside.
How to cook Guo Kui
- Preheat a non-stick pan with 3- 4 tablespoons oil, then turn heat to low.
- Take one prepared dough, and flatten it again in between your palms. Place the no sesame seeds side down. Fit as many as the pan allows in one layer with a slight gap in between each.
- Pan fry until golden brown over very low heat (see notes) on each side for about 5 to 7 minutes. While waiting, preheat oven to 375F (190°C).
- Once all the Guo Kui are done, place them on a baking sheet pan. Bake them in a preheated oven for 20 minutes to give it the extra crispy texture.
- Remove and serve warm with a side of chili sauce.
- The longer you rest the dough, the softer it is which makes it easier to press down. Don’t use too much pressure when flattening it or the side will break
- To cook the Guo Kui, I highly recommend to use low heat and slowly cook it until golden brown on both sides before baking them.
- For bake-only method
- Brush flattened Guo Kui with oil and place them on a greased pan
- Bake at preheated oven of 400°F (200°C) for 40 minutes with a turn in between until fully cooked through(Note: this method may not yield golden brown look as pictured)
- For pan-fry only
- Pan-fry flattened Guo Kui until golden brown on both sides over very low heat.
- Be sure to add enough oil if using this method