Crispy Stuffed Flatbread Guo Kui
Ingredients
Dough
- 300 g all-purpose flour
- 125 g water
- 50 g hot water
- 1/2 teaspoon salt
- 1 tablespoon oil
Filling
- 1 can (15 oz) chickpeas
- 2.5 tablespoons soy sauce
- 1 teaspoon sugar
- a pinch of Chinese 5-spice powder
- salt and pepper to taste
Other
- 6 stalks green onion (chopped)
- raw white sesame seeds
- oil
Preparation
Mix all the dough ingredients together and knead into a smooth dough, then rest for 15 minutes.
Divide the dough into 6 balls, rub each ball with oil, and rest again on a greased pan for at least 30 minutes.
Sauté the chickpeas in a drizzle of oil and season them, then dish out and divide into 6 equal parts.
Brush some oil on a cleaned surface and roll the dough into a thin oblong sheet.
Place the chickpeas and chopped green onions on top and roll into a cylinder.
Let it rest while you work on the rest of the dough.
Flatten each cylinder with minimal pressure into a disc.
Wet one side with water and then dip it with raw sesame seeds.
Preheat a non-stick pan with 3-4 tablespoons of oil and set the heat to low.
Take one prepared dough and flatten it again between your palms.
Pan fry until golden brown on each side for about 5 to 7 minutes over very low heat.
Preheat the oven to 375°F (190°C).
Place the pan-fried Guo Kui on a baking sheet and bake for approximately 20 minutes.
Serve warm with a side of chili sauce.
