Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp active dry yeast
- 1/2 cup chopped cabbage
- 1/2 cup chopped celery
- 1/4 cup chopped scallions
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Wok or frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and mix until dough forms. Knead the dough for 5-10 minutes until smooth.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together chopped cabbage, celery, scallions, soy sauce, sesame oil, vegetable oil, salt, and pepper.
4. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter.
5. Spoon 2-3 tablespoons of the cabbage mixture onto one half of the circle. Fold the other half over and pinch the edges to seal.
6. Heat a wok or frying pan over medium-high heat. Add a small amount of oil and cook the guokui for 2-3 minutes on each side until golden brown.
7. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
8 pieces
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 200mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Other vegetables such as carrots or bell peppers can be added or substituted.
- Tamari or coconut aminos can be used instead of soy sauce.
Variations:
- Guokui can be filled with meat or seafood instead of vegetables.
- A dipping sauce can be served on the side, such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure to seal the edges of the guokui well to prevent the filling from leaking out.
- Use a non-stick pan or add more oil to prevent sticking.
- Guokui can be made ahead of time and reheated in the oven or microwave.
Storage instructions:
Store guokui in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat guokui in the oven at 350°F for 5-10 minutes or in the microwave for 30 seconds to 1 minute.
Presentation ideas:
Serve guokui on a platter with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions or cilantro can be used as a garnish.
Pairings:
Guokui can be served as an appetizer or as a side dish with a main course such as stir-fry or soup.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Hot and sour soup
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the guokui is sticking to the pan, add more oil or reduce the heat.
Food safety advice:
- Make sure to cook the guokui thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Guokui is a traditional Chinese street food that originated in the northern province of Shaanxi.
Flavor profiles:
Guokui with cabbage and celery has a savory and slightly sweet flavor with a crunchy texture.
Serving suggestions:
Serve guokui with a dipping sauce and a side of steamed rice for a complete meal.
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