Sichuan Guokui

Guokui is Sichuan's legendary stuffed flatbread — layers of crisp, lard-laminated pastry encasing a fiery filling of minced pork, Sichuan doubanjiang (fermented chilli bean paste), spring onion, and fragrant spices. Chengdu street vendors fry them in shallow oil on cast-iron griddles, and the pop and crackle of the bread making contact with hot oil is as much a part of the experience as the eating. Guokui is a quintessential late-night snack consumed alongside a bowl of red-oil noodles or cool jelly.

Serves: 4 (makes 8 guokui)

Ingredients

Dough

• 300 g (10.5 oz) plain flour, plus extra for dusting
• 180 ml (¾ cup) hot water (80°C / 176°F)
• 1 tsp salt
• 2 tbsp lard or vegetable shortening

Oil Paste (You Su)

• 3 tbsp plain flour
• 2 tbsp lard or vegetable oil
• 1 tbsp Sichuan five-spice powder

Filling

• 250 g (9 oz) minced pork
• 2 tbsp doubanjiang (Pixian fermented chilli bean paste), minced
• 3 spring onions, finely sliced
• 2 tsp soy sauce
• 1 tsp sesame oil
• ½ tsp ground Sichuan pepper
• 1 tbsp toasted sesame seeds

Frying

• 4 tbsp vegetable oil for shallow-frying

Instructions

1. Mix flour and salt in a bowl. Slowly add hot water while stirring. Knead 5 minutes to a smooth dough. Add lard and knead 2 more minutes. Rest covered 30 minutes.
2. For the oil paste: mix flour, lard, and five-spice powder into a thick paste.
3. Combine all filling ingredients and mix vigorously for 1 minute until cohesive.
4. Roll dough into a 40 cm x 20 cm (16 x 8 inch) rectangle. Spread oil paste evenly over the surface. Roll up tightly along the long edge to form a log. Cut into 8 equal rounds.
5. Flatten each round with your palm, then roll to an oval about 10 cm (4 inches) long and 6 cm (2.5 inches) wide. Place 1 tbsp filling in centre, fold dough over, and crimp edges firmly shut.
6. Heat oil in a cast-iron pan over medium heat. Fry guokui 3–4 minutes per side until deep golden and cooked through. Drain briefly on paper and serve hot.

Cook's Notes: The layered oil paste creates flaky strata when fried — do not skip it. Doubanjiang is salty, so taste the filling before adding extra soy. Guokui can be baked at 220°C (430°F) for 15 minutes for a lighter version, though the fried original is more authentic.