Guokui Stuffed with Meat

Guokui Stuffed with Meat

　　Guokui Stuffed with Meat

　　It shares a similar charm with pancake rolls filled with donkey meat—both are delicious, though the former is slightly richer in flavor and boasts a unique smoky pork aroma. The biggest difference from Shaanxi’s roujiamo (Chinese hamburger) is that guokui is oval-shaped.

　　Guokui stuffed with meat is generally made with smoked pork offal and broth oil. For each jin of flour, six taels of water are mixed with an appropriate amount of salt to form the dough, which is then left to rest briefly. The dough is divided into strips and formed into small pieces weighing about one liang each (two per portion), arranged neatly on the work surface. Each piece is flattened by hand, brushed with oil, then folded from the outside inward. The folded edge is pinched, stretched from one end, and rolled inward before being flattened into an oval shape. A bit of oil is drizzled onto the griddle, the shaped guokui pieces are placed on it and pan-fried until light yellow, then baked in an oven for five minutes. Finally, the guokui is placed on a cutting board, a horizontal slit is made with a knife, and sliced smoked meat is stuffed inside.