Entree: China – Shaanxi – 锅盔 ➤ Guōkuī (Crispy, layered flatbread from Shaanxi often stuffed with savory meat and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 18 min

Additional 1 hr

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (420 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) granulated sugar
- 1 tsp (3 g) instant yeast
- 1 cup (240 ml) warm water (100–110°F / 38–43°C)
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) vegetable oil for cooking
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) sugar
- 1 tsp (2 g) Chinese five-spice powder
- 1/2 tsp (1 g) ground white pepper
- 3 scallions, thinly sliced (approx. 1 9/16 oz (45 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (9 g) toasted sesame seeds
- Additional vegetable oil for brushing/pan

Show original ingredient measurements

- 3 cups (420 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) granulated sugar
- 1 tsp (3 g) instant yeast
- 1 cup (240 ml) warm water (100–110°F / 38–43°C)
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) vegetable oil for cooking
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) sugar
- 1 tsp (2 g) Chinese five-spice powder
- 1/2 tsp (1 g) ground white pepper
- 3 scallions, thinly sliced (approx. 45 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (9 g) toasted sesame seeds
- Additional vegetable oil for brushing/pan

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine flour, salt, sugar, and instant yeast in a large bowl. Add warm water and 1 tbsp (15 ml) vegetable oil; mix until a soft dough forms. Knead 8–10 minutes until smooth. Cover and let rise 45–60 minutes until slightly puffy.
2. Meanwhile, make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Add ground pork and cook, breaking up, until browned, about 6–8 minutes.
3. Stir in soy sauce, Shaoxing wine, sugar, five-spice, and white pepper. Cook 2–3 minutes until flavors meld and liquid reduces. Remove from heat, stir in scallions, garlic, and sesame oil. Let cool.
4. Divide the dough into 4 equal pieces. Roll each into a ball and let rest 10 minutes. On a lightly floured surface, roll one ball into an 8–9 inch (20–23 cm) circle.
5. Spoon one-quarter of the cooled filling into the center of the dough circle, leaving a 1/2 inch (1.3 cm) border. Fold edge over filling and seal, then gently press and roll sealed ball into a 7–8 inch (18–20 cm) flatbread about 1/4 inch (6 mm) thick. Repeat with remaining dough and filling.
6. Heat a large heavy skillet or cast-iron pan over medium heat and add a thin film of oil. Cook each flatbread 3–4 minutes per side until deep golden and crisp, pressing gently with a spatula to ensure even contact. If breads are thick, reduce heat and cook a few extra minutes per side to cook through.
7. For extra crispness and to ensure cooked interior, transfer cooked flatbreads to a 400°F (200°C) oven for 5–8 minutes.
8. Brush finished Guokui with a little oil, sprinkle with toasted sesame seeds, and serve hot, tearing open to reveal the layered interior.

1. Combine flour, salt, sugar, and instant yeast in a large bowl. Add warm water and 1 tbsp vegetable oil; mix until a soft dough forms. Knead 8–10 minutes until smooth. Cover and let rise 45–60 minutes until slightly puffy.
2. Meanwhile, make the filling: heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add ground pork and cook, breaking up, until browned, about 6–8 minutes.
3. Stir in soy sauce, Shaoxing wine, sugar, five-spice, and white pepper. Cook 2–3 minutes until flavors meld and liquid reduces. Remove from heat, stir in scallions, garlic, and sesame oil. Let cool.
4. Divide the dough into 4 equal pieces. Roll each into a ball and let rest 10 minutes. On a lightly floured surface, roll one ball into an 8–9 inch (20–23 cm) circle.
5. Spoon one-quarter of the cooled filling into the center of the dough circle, leaving a 1/2 inch (1.3 cm) border. Fold edge over filling and seal, then gently press and roll sealed ball into a 7–8 inch (18–20 cm) flatbread about 1/4 inch (6 mm) thick. Repeat with remaining dough and filling.
6. Heat a large heavy skillet or cast-iron pan over medium heat and add a thin film of oil. Cook each flatbread 3–4 minutes per side until deep golden and crisp, pressing gently with a spatula to ensure even contact. If breads are thick, reduce heat and cook a few extra minutes per side to cook through.
7. For extra crispness and to ensure cooked interior, transfer cooked flatbreads to a 400°F (200°C) oven for 5–8 minutes.
8. Brush finished Guokui with a little oil, sprinkle with toasted sesame seeds, and serve hot, tearing open to reveal the layered interior.