Pork Guokui (Sichuan Crispy Stuffed Flatbread)
Crispy golden crust, juicy tender filling; this traditional Sichuan street snack offers an unforgettable savory crunch in every bite.
Ingredients
16 items- All-purpose flour 300g
- Warm water 180ml
- Dry yeast 3g
- Sugar 5g
- Ground pork 200g
- Ginger 5g
- Scallion 15g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White pepper 1/2 tsp
- Salt 1/2 tsp
- Sesame oil 1 tbsp
- Five-spice powder 1/2 tsp
- Cooking oil as needed
- White sesame seeds as needed
Nutrition
Steps （8 steps）
In a small bowl, mix warm water (180ml) with yeast (3g) and sugar (5g); stir until dissolved; let stand 5 minutes until foamy.
In a large bowl, combine flour (300g) with the yeast mixture; stir into a dough; knead until smooth; cover and let rise in a warm place for 30-40 minutes until doubled.
Combine ground pork with minced ginger, chopped scallion, light soy sauce, dark soy sauce, oyster sauce, white pepper, salt, sesame oil, and five-spice powder; stir in one direction until sticky; marinate for 15 minutes.
Punch down the dough; roll into a long log; divide into 8 equal pieces (about 60g each); roll each into a ball; cover and rest for 10 minutes.
Flatten a ball; roll into a round wrapper (center thick, edges thin, 10cm diameter); place 25g filling in the center; seal tightly and flatten into a patty.
Place patties on a greased baking tray; brush tops with oil; cover with plastic wrap; second proof for 15 minutes.
Preheat oven to 200°C. Sprinkle sesame seeds on top; press each patty into 1cm thick round. Bake for 15 minutes until bottom is golden; flip and bake another 10 minutes until both sides are golden and puff slightly.
Remove guokui to a wire rack; cool for 2 minutes to crisp the crust; serve hot for crispy outside and juicy inside.
Tips
Stir the pork filling in one direction until firm is key for juiciness; you can add a splash of water for extra moisture. Second proof ensures soft bread texture. Adjust oven temperature to avoid burning.
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