Juntun Guokui (Sichuan Crispy Meat Pie)
A famous street food from Chengdu, Sichuan, with a crispy golden crust and spiced pork filling; each bite is packed with numbing Sichuan pepper aroma.
Ingredients
14 items- All-purpose flour 300g
- Dry yeast 3g
- Warm water 180ml
- Cooking oil 15g
- Ground pork 200g
- Sichuan pepper powder 1 tsp
- Salt 1/2 tsp
- Ginger mince 1 tbsp
- Scallion 1 tbsp
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Flour (for oil paste) 20g
- Hot oil (for oil paste) 30g
- Rapeseed oil enough
Nutrition
Steps （8 steps）
In a large bowl, combine 300g sifted flour and 3g dry yeast. Gradually add 180ml warm water while stirring. Add 15g oil, knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes until slightly puffy.
In a bowl, mix 200g ground pork with 1 tsp Sichuan pepper powder, 1/2 tsp salt, 1 tbsp ginger, 1 tbsp scallion, 1 tbsp light soy sauce, and 1 tsp sesame oil. Stir in one direction until sticky.
Divide dough into 4 equal pieces, brush each with oil. In a small bowl, mix 20g flour with 30g hot oil to make a paste.
Take one piece, flatten it, spread a spoonful of oil paste in the center, then place a portion of filling. Wrap like a bun, seal tightly, seam side down.
Turn the wrapped dough seam side up, flatten with hand, then gently roll into a disc about 15cm in diameter. Be gentle to avoid tearing.
Heat a pan over medium-low heat with enough oil (about 2cm deep). When oil is 50% hot, add the disc. Fry over medium-low heat for 8 minutes until bottom is golden and crispy.
Flip and continue frying for 8 minutes over medium-low heat. Gently press the cake with a spatula to ensure even cooking. Fry until both sides are golden and crispy; it should sound crisp when tapped.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before cutting in half or serving whole.
Tips
① Use freshly ground Sichuan pepper for stronger aroma; ② Do not over-rest the dough; partial fermentation is ideal; ③ The oil paste is essential for flaky layers; ④ Maintain medium-low heat throughout to avoid burning; ⑤ Best eaten hot when most crispy.
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