Guo Kui (pot helmet) - streetfood
By
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.
Ingredients
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
Instructions
Step 1
Dough
Step 2
Place the flour and salt in a large mixing bowl and mix until well-combined.
Step 3
Then, rub the flour with oil until you get a coarse texture.
Step 4
Mix the water in a cup and add into the flour mixture.
Step 5
Knead into a smooth dough, about 8 to 10 minutes. Cover and let it rest for 15 minutes.
Step 6
After 15 minutes, divide the dough into 6 equal parts.
Step 7
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.
Step 8
Prepare the filling
Step 9
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.
Step 10
Heat up a non-stick pan with 2-3 teaspoons oil. Then, mash and sauté chickpeas until slightly browned, about 45 seconds.
Step 11
Season with soy sauce, sugar, 5-spice poweder, salt, and pepper. Dish out and divide it into 6 equal parts.
Step 12
How to assemble Guo Kui
Step 13
To make the Guo Kui, brush some oil on a cleaned surface, preferably a smooth surface such as granite, marble or smooth wood.
Step 14
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.
Step 15
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.
Step 16
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.
Step 17
Continue to roll until you reach the other end of the dough. Try to pull the dough while rolling to get a thin layer.
Step 18
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.
Step 19
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.
Step 20
Wet one side with water and then dip it with raw sesame seeds. Set aside.
Step 21
How to cook Guo Kui
Step 22
Preheat a non-stick pan with 3- 4 tablespoons oil, then turn heat to low.
Step 23
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.
Step 24
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).
Step 25
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.
Step 26
Remove and serve warm with a side of chili sauce.
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