Guo Kui '锅魁' - Crispy Stuffed Flatbread

By WoonHeng · 90 min

Ingredients

Instructions

1. Mix the flour and salt in a large bowl, rub in the oil until coarse, then add the water mixed in a cup and knead into a smooth dough for 8 to 10 minutes.
2. Cover and rest for 15 minutes, then divide into 6 equal parts and roll each into a ball.
3. Rub each ball with oil, place in a greased pan, cover and rest for at least 30 minutes.
4. Meanwhile, mash the chickpeas (after chopping them into smaller pieces) and set aside. Remove browned parts from the green onions and chop them into about 1 cm pieces.
5. Heat 2-3 teaspoons oil in a non-stick pan, then mash and saute the chickpeas until slightly browned, about 45 seconds.
6. Season with soy sauce, sugar, five-spice powder, salt and pepper, then remove and divide into 6 equal parts.
7. Brush oil on a smooth clean surface. Flatten one dough ball with your palm, brush the rolling pin with oil, and roll into a thin oblong sheet.
8. Spread one part of the chickpea filling over the sheet, press so it sticks, then top with chopped green onion.
9. Fold the top edge over and press to the side to seal, then roll toward the other end, pulling gently to thin the dough.
10. Stand the resulting pointed cylinder upright and rest for 10 minutes while preparing the rest.
11. Flatten one cylinder with minimal pressure into a disc without tearing the edge, then wet one side with water and dip it in sesame seeds. Set aside.
12. Preheat a non-stick pan with 3-4 tablespoons oil over low heat. Re-flatten a dough disc between your palms and place it sesame side down, fitting as many as fit with gaps.
13. Pan-fry over very low heat for about 5 to 7 minutes per side until golden brown. Meanwhile preheat the oven to 375°F (190°C).
14. Arrange the guo kui on a baking sheet and bake for 20 minutes for extra crispiness.
15. Serve warm.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

ScallionChickpea