Guo Kui (Crispy Stuffed Flatbread, 军屯锅盔)

• 2 tablespoons softened butter ((or shortening)) ↔ Replace
• 1 tablespoon all-purpose flour ↔ Replace
• 1/4 teaspoon salt ↔ Replace
• 1/4 teaspoon freshly ground Sichuan peppercorn ↔ Replace
• 4 oz pork (, finely ground) ↔ Replace
• 1 teaspoon light soy sauce ↔ Replace
• 1 teaspoon toasted sesame oil ↔ Replace
• 1 teaspoon grated ginger ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/4 teaspoon Sichuan peppercorn (, freshly ground) ↔ Replace
• 1 green onion (, white part only, finely chopped) ↔ Replace
• 2 tablespoons warm water ((110°F)) ↔ Replace
• 1/4 teaspoon active dry yeast ↔ Replace
• Pinch sugar ↔ Replace
• 200 g (1 1/3 cups) all-purpose flour ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/2 cup boiling water ↔ Replace
• 1/4 cup vegetable oil ((plus extra for shaping)) ↔ Replace
• 3 tablespoons white sesame seeds ((in a shallow bowl for dipping)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.