Guo Kui
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By woon.heng
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Recipe (makes 6 flatbread)
Elements:
Dough: 300 g all-purpose flour, 125g room temperature water, 50g sizzling water, ½ teaspoon salt, 1 tablespoon oil
Filling: 1 can [15oz] chickpeas drained, rinsed, chopped, 2½ tablespoons soy sauce, 1 teaspoon sugar, a pinch of Chinese language 5-spice powder, salt, and pepper to style
Different: 6 stalks inexperienced onion (chopped), uncooked white sesame seeds, oil
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Dough:
Combine all of the dough substances collectively and knead right into a clean dough, relaxation for 15 minutes. Divide into 6 balls and rub every ball with oil and relaxation once more on a greased pan for not less than 30 minutes.
Filling: Sauté chickpeas in a drizzle of oil and season. Dish out and divide it into 6 equal components.
Assembling: Brush some oil on a cleaned floor, then roll dough into a skinny rectangular sheet. Place chickpeas and chopped inexperienced onions on prime and roll right into a cylinder. Let it relaxation when you work on the remainder of the dough. Then, flatten every with minimal strain right into a disc. Moist one aspect with water after which dip it with uncooked sesame seeds.
To cook dinner the Guo Kui, preheat a non-stick pan with 3- four tablespoons oil, then flip warmth to low. Take one ready dough, and flatten it once more in between your palms. Pan fry till golden brown over very low warmth on either side for about 5 to 7 minutes. Preheat oven to 375F (190°C) and place pan-fried Guo Kui on a baking sheet pan. Bake them in a preheated oven for ~20 minutes. Serve heat with a aspect of chili sauce.
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