Guo Kui (pot helmet) - streetfood
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.
Servings: 3 people
Ingredients
Dough
- 300 g all purpose flour
- 125 g room temperature water
- 50 g hot water
- ½ teaspoon salt
- 1 tablespoon oil
Filling
- 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
Instructions
Dough
- 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.
Video
Notes
- 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