Healthier Sichuan-Style Guo Kui
A healthier Sichuan-style guo kui flatbread made by pan-frying instead of deep frying a dough filled with savoury, seasoned ground pork.
Servings 8
Calories 160kcal
Ingredients
Dough:
- 300 g all-purpose flour
- 5 g instant yeast
- 230 g hot boiling water
- 25 g white sesame seeds
Meat Filling:
- 215 g lean ground pork
- ½ teaspoon salt
- 2 garlic cloves finely minced
- ½ inch ginger finely minced
- ½ small white onion finely chopped
- 1 green onion chopped
- 2 tablespoon ground Sichuan peppercorn can decrease to taste if you don't like it too spicy
- 1 tablespoon Sichuan-style chili oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon light soy sauce
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
Calories: 160kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg