Gongan Guokui (Hubei Crispy Stuffed Flatbread)
A signature street snack from Gongan, Hubei, featuring an ultra-crispy golden crust and savory meat filling. Best enjoyed hot, each bite offers a satisfying crunch and rich aroma.
Ingredients
15 items- All-purpose flour 200g
- Active dry yeast 3g
- Warm water 120ml
- Granulated sugar 5g
- Vegetable oil 15ml
- Ground pork 150g
- Ginger 5g
- Scallions 10g
- Light soy sauce 15ml
- Dark soy sauce 5ml
- Salt 3g
- White sugar 3g
- White pepper 1g
- Sesame oil 5ml
- White sesame seeds as needed
Nutrition
Steps （8 steps）
Mix the flour, yeast, and sugar in a bowl. Gradually add warm water, stirring with chopsticks until flaky, then knead into a smooth dough. Cover with plastic wrap and let rise in a warm place for 30 minutes, until doubled in size and airy inside.
Combine the ground pork with ginger, scallions, light and dark soy sauces, salt, sugar, white pepper, and sesame oil. Stir in one direction for 3-5 minutes until tacky and well combined. Allow to marinate for 15 minutes.
Turn the risen dough onto a lightly floured surface. Knead briefly to release air, divide into 4 equal pieces, roll each into a ball, and let rest covered with a damp cloth for 10 minutes.
Roll one dough ball into a 10cm round wrapper with thicker center and thinner edges. Spoon about 35g of filling in the center, then pleat and seal the edges tightly like a baozi.
Place the sealed bun seam-side down. Gently flatten with your palm, then roll into an oval flatbread (about 15x8cm, 0.5cm thick) with even pressure. Brush the top with oil and sprinkle with sesame seeds.
Arrange the flatbreads on a baking sheet lined with parchment paper, cover with plastic wrap, and let proof for 10 minutes until slightly puffed.
Preheat oven to 220°C (425°F) with top and bottom heat. Bake on the middle rack for 15-18 minutes until golden brown and crispy; tapping with a spatula should produce a crisp sound and rich aroma.
Remove from oven and cool on a wire rack for 2 minutes. Cut in halves or wedges with a knife. Serve immediately while hot for the crispiest crust and juicy filling.
Tips
1. The dough must rise adequately for a soft texture; 2. Stir the filling until tacky for a juicy, tender result; 3. Do not roll too thin to avoid tearing and dry filling; 4. Adjust oven time as needed; look for deep golden color.
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