Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp active dry yeast
- 1/4 cup vegetable oil
- 1 block firm tofu, cut into small cubes
- 2 cups bok choy, chopped
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Wok or large skillet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast. Mix well.
2. Slowly pour in warm water while stirring with a wooden spoon until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
5. In a wok or large skillet, heat vegetable oil over medium-high heat.
6. Add tofu and bok choy, and stir-fry for 3-5 minutes until vegetables are tender.
7. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, salt, and pepper.
8. Pour the sauce over the tofu and bok choy, and stir-fry for another 2-3 minutes until the sauce thickens.
9. Divide the dough into 8 equal pieces and roll each piece into a thin circle.
10. Brush one side of each circle with vegetable oil.
11. Place the circles, oiled side down, in a hot skillet or griddle over medium-high heat.
12. Cook for 1-2 minutes until the dough puffs up and turns golden brown.
13. Flip the guokui and cook the other side for another 1-2 minutes.
14. Remove from heat and let cool for a few minutes.
15. Cut a slit in the middle of each guokui and stuff with the tofu and bok choy filling.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 375
Fat: 18g
Carbohydrates: 42g
Protein: 13g
Sodium: 1160mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any other vegetables can be used instead of bok choy.
- Tamari sauce can be used instead of soy sauce.
- Oyster sauce can be used instead of hoisin sauce.
- Apple cider vinegar can be used instead of rice vinegar.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Guokui can be stuffed with any other filling, such as ground pork, chicken, or beef.
- Different sauces can be used for the filling, such as sweet and sour sauce or peanut sauce.
Tips and tricks:
- Make sure the dough is rolled out thin enough to puff up when cooked.
- Brushing the dough with oil before cooking helps it to become crispy.
- Use a non-stick skillet or griddle to prevent the guokui from sticking.
Storage instructions:
- Guokui can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat guokui, place them in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve guokui on a platter with a dipping sauce on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Guokui can be paired with a vegetable stir-fry or a soup.
Suggested side dishes:
- Steamed rice
- Egg rolls
- Pot stickers
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the dough is too sticky, add more flour.
- If the guokui doesn't puff up when cooked, the dough may be too thick.
Food safety advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Guokui is a traditional Chinese street food that originated in the Shaanxi province.
Flavor profiles:
- Guokui has a crispy exterior and a savory filling with a hint of sweetness.
Serving suggestions:
- Serve guokui as an appetizer or a main dish.
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Region: Chinese