Beef Guokui
Crispy crust, juicy and flavorful beef filling with a perfect blend of spices, every bite is satisfying.
Ingredients
15 items- All-purpose flour 300g
- Ground beef 200g
- Yeast 3g
- Warm water 150ml
- Onion 1/2
- Ginger 1 small piece
- Garlic 2 cloves
- Soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Five-spice powder 1/2 tsp
- Salt to taste
- Sesame oil 1 tsp
- Cooking oil as needed
- White sesame seeds a pinch
Nutrition
Steps （6 steps）
Mix all-purpose flour, yeast and warm water (35°C) with chopsticks until flaky, then knead into a smooth dough (about 5 min). Cover with damp cloth and let rise in warm place for 30 min until doubled.
Add chopped onion, minced ginger, garlic, soy sauce, dark soy sauce, cooking wine, five-spice powder, salt and sesame oil to the ground beef. Stir in one direction until well combined and sticky. Marinate for 15 min.
Punch down the risen dough and divide into 4 equal pieces. Roll one piece into a round disc (thicker in center, thinner at edges). Wrap about 50g beef filling, seal tightly and place seam-side down.
Gently flatten the filled dough and roll into an oval shape about 1cm thick. Be careful not to tear the skin. Brush the surface with cooking oil and sprinkle with white sesame seeds.
Heat a non-stick pan over medium-low heat and add a thin layer of oil. Place the guokui in and cook until bottom is golden (about 3 min). Flip, cover and steam for 2 min, then uncover and cook until the other side is golden and crispy, flipping as needed.
Press the surface gently with a spatula; if it feels springy and the crust is crispy, it's done. Transfer to a wire rack to cool slightly and serve hot for the best texture.
Tips
Keep the dough soft and proof properly for chewiness; stir the beef filling until sticky for juiciness; avoid high heat to prevent burning; for extra crispiness, bake at 200°C for 15 minutes.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.