Guo Kui (锅魁) is a crispy stuffed flatbread commonly found in Chinese street food markets. Traditionally, it’s stuffed with flavorful fillings and pan-fried to perfection, creating a flaky, golden crust with a savory interior. In this recipe, we are using a delicious chickpea-based filling, making it a unique and plant-based twist on the classic. Perfect as a snack or side dish, these flatbreads are crispy on the outside and packed with flavor on the inside.
Ingredients
For the Dough:
- 300g all-purpose flour
- 125g room temperature water
- 50g hot water
- ½ teaspoon salt
- 1 tablespoon oil
For the 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 onions, chopped
- Raw white sesame seeds
- Oil for brushing and cooking
Instructions
1. Make the Dough:
- In a large mixing bowl, add the all-purpose flour and salt.
- Pour the hot water into the flour and mix it quickly with chopsticks or a fork to form a rough dough.
- Add the room temperature water and oil, and continue to mix until the dough comes together.
- Move the dough to a floured countertop and knead it for approximately 5-7 minutes until it reaches a smooth consistency.
- Place a damp cloth over the dough and allow it to rest for around 30 minutes.
2. Prepare the Filling:
- While the dough is resting, mash the chickpeas in a bowl until they reach a chunky paste consistency.
- Add soy sauce, sugar, a pinch of salt, black pepper, and Chinese 5-spice powder. Mix well to combine.
- Fold in the chopped green onions to complete the filling.
3. Assemble the Guo Kui:
- Once the dough has rested, divide it into equal portions (depending on how many flatbreads you’d like to make).
- Roll each portion into a ball, then flatten it into a thin circle (about 4-5 inches in diameter).
- Place a generous amount of the chickpea filling in the center of each circle.
- Fold the edges of the dough over the filling to enclose it, then gently flatten the stuffed dough into a disk, being careful not to let the filling spill out.
- Brush both sides of the disk with a little oil and sprinkle sesame seeds on top.
4. Cook the Guo Kui:
- Heat a non-stick skillet over medium heat with a little oil.
- Place the stuffed dough into the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
5. Serve:
- Once cooked, remove the Guo Kui from the skillet and serve them hot.
- They can be enjoyed on their own or dipped in soy sauce or chili oil for extra flavor.
Conclusion
This crispy and flavorful Guo Kui flatbread recipe is a delightful combination of textures and savory fillings. The crispy crust pairs beautifully with the savory chickpea filling, making it a satisfying snack or meal. The addition of Chinese 5-spice and green onions brings a burst of flavor, while the sesame seeds add an extra layer of nuttiness. Easy to make and packed with plant-based goodness, this version of Guo Kui is sure to impress!
Guo Kui ‘锅魁’ – Crispy Stuffed Flatbread
Crispy, pan-fried flatbread stuffed with a savorychickpea filling seasoned with soy sauce, green onions, and Chinese 5-spicepowder. Perfect as a snack or side dish!
Ingredients
For the Dough:
- 300 g all-purpose flour
- 125 g room temperature water
- 50 g hot water
- ½ teaspoon salt
- 1 tablespoon oil
For the 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 onions chopped
- Raw white sesame seeds
- Oil for brushing and cooking
Instructions
Make the Dough:
- In a large mixing bowl, add the all-purpose flour and salt.
- Pour the hot water into the flour and mix it quickly with chopsticks or a fork to form a rough dough.
- Add the room temperature water and oil, and continue to mix until the dough comes together.
- Move the dough to a floured countertop and knead it for approximately 5-7 minutes until it reaches a smooth consistency.
- Place a damp cloth over the dough and allow it to rest for around 30 minutes.
Prepare the Filling:
- While the dough is resting, mash the chickpeas in a bowl until they reach a chunky paste consistency.
- Add soy sauce, sugar, a pinch of salt, black pepper, and Chinese 5-spice powder. Mix well to combine.
- Fold in the chopped green onions to complete the filling.
Assemble the Guo Kui:
- Once the dough has rested, divide it into equal portions (depending on how many flatbreads you’d like to make).
- Roll each portion into a ball, then flatten it into a thin circle (about 4-5 inches in diameter).
- Place a generous amount of the chickpea filling in the center of each circle.
- Fold the edges of the dough over the filling to enclose it, then gently flatten the stuffed dough into a disk, being careful not to let the filling spill out.
- Brush both sides of the disk with a little oil and sprinkle sesame seeds on top.
Cook the Guo Kui:
- Heat a non-stick skillet over medium heat with a little oil.
- Place the stuffed dough into the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
Serve:
- Once cooked, remove the Guo Kui from the skillet and serve them hot.
- They can be enjoyed on their own or dipped in soy sauce or chili oil for extra flavor.