Easy Crispy Stuffed Chinese Flatbread | Generated by AI
Easy Chinese Stuffed Dough: Guo Kui (Crispy Stuffed Flatbread)
If you’re after a distinctly Chinese option that’s stuffed dough but skips the steaming of baozi or boiling/frying of dumplings, try Guo Kui (锅盔). This Sichuan-style flatbread is crispy, layered, and savory—like a handheld beef pancake. It’s street food that’s surprisingly simple at home, using basic pantry staples and no yeast or special tools.
Why easy?
No rising time, just a quick-rest dough and pan-frying. Assembly is like wrapping a burrito but flatter. Total time: ~1 hour 15 min (including rests; active ~45 min). Makes 10 pieces.
Quick recipe:
Ingredients (dough):
- 500g all-purpose flour
- 300g water
- Oil for coating
Flour-oil paste:
- 3 tbsp flour + pinch salt
- 3 tbsp hot oil
Filling:
- 280g ground beef (or pork/chicken; higher fat = juicier)
- 4 tbsp water
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp salt + ¼ tsp white pepper
- 1 tbsp ground Sichuan pepper (or five-spice/cumin)
- 6 scallions, chopped fine
- Dough: Mix flour and water into a soft dough (add water gradually). Knead 5 min until smooth, rest covered 10 min. Oil lightly, divide into 10 pieces, rest 30 min.
- Paste: Mix flour/salt, pour smoking-hot oil over it, stir smooth.
- Filling: Stir beef with water/wine/salt/pepper until sticky (like meat paste). Divide into 10 portions.
- Assemble: Flatten each dough piece into a thin oval. Brush with paste, sprinkle Sichuan pepper. Mound filling + scallions in center, wrap dough around like a cigar, then coil/roll flat into ½-inch discs.
- Cook: Heat oil in skillet over medium. Fry discs 4 min per side until golden and crispy (add water lid-trick if baking from frozen). Drain on paper.
Serve hot with chili oil or as-is—crunchy outside, juicy spiced beef inside. Customize with veggies or different spices. Pro tip: Stretch dough thin for extra layers!
Crispy Stuffed Flatbread (Guo Kui)