Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 2 cups spinach, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
Special equipment needed:
- Rolling pin
- Large skillet or wok
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, warm water, vegetable oil, and salt. Mix until a dough forms.
2. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together the chopped spinach, minced garlic, soy sauce, sesame oil, rice vinegar, sugar, black pepper, and chopped scallions.
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 spinach mixture onto one half of the circle. Fold the other half over and pinch the edges to seal.
6. Heat a large skillet or wok over medium-high heat. Add a small amount of oil to the pan.
7. Place the guokui in the pan and cook for 2-3 minutes on each side, until golden brown and crispy.
8. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
8 guokui
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 27g
Protein: 5g
Sodium: 400mg
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Baby spinach can be used instead of chopped spinach.
- Red wine vinegar can be used instead of rice vinegar.
- Honey can be used instead of sugar.
Variations:
- Add cooked ground pork or chicken to the spinach mixture for added protein.
- Use different vegetables, such as shredded carrots or sliced mushrooms, in the filling.
- Add a spicy kick by mixing in some chili flakes or hot sauce.
Tips and tricks:
- Make sure to knead the dough well to achieve a smooth texture.
- Use a non-stick pan or a well-seasoned cast iron skillet to prevent sticking.
- Don't overfill the guokui, or it may burst open during cooking.
- Serve with additional soy sauce or hot sauce for dipping.
Storage instructions:
Guokui can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the guokui in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the guokui on a platter and garnish with additional chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables
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.
Food history:
Guokui is a type of Chinese flatbread that originated in the Shaanxi province. It is traditionally filled with meat or vegetables and is a popular street food in China.
Flavor profiles:
Savory, garlicky, slightly sweet
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Chinese