Step 1

Place the flour and salt in a large mixing bowl and mix until well-combined.

Step 2

Then, rub the flour with oil until you get a coarse texture.

Step 3

Mix the water in a cup and add into the flour mixture.

Step 4

Knead into a smooth dough, about 8 to 10 minutes. Cover and let it rest for 15 minutes.

Step 5

After 15 minutes, divide the dough into 6 equal parts.

Step 6

Form each part into ball and rub it with oil. Then, place them in a greased pan. Cover and rest for at least 30 minutes.

Step 7

Meanwhile, prepare the filling. Chop chickpeas into smaller pieces, and set aside. Then, clean green onions by removing the browned parts and chop to about 1cm length.

Step 8

Heat up a non-stick pan with 2-3 teaspoons oil. Then, mash and sauté chickpeas until slightly browned, about 45 seconds.

Step 9

Season with soy sauce, sugar, 5-spice poweder, salt, and pepper. Dish out and divide it into 6 equal parts.

Step 10

To make the Guo Kui, brush some oil on a cleaned surface, preferably a smooth surface such as granite, marble or smooth wood.

Step 11

Place a dough on top of the oiled surface. Brush rolling pin with oil, flatten the dough with palm and roll the dough into a thin oblong sheet.

Step 12

Take one part of chickpeas and spread onto the sheet and press down so the chickpeas stick to the dough. Then, top it with chopped onions.

Step 13

Take the top edge and fold over then press to the side to seal. This is to avoid the filling from falling out while rolling.

Step 14

Continue to roll until you reach the other end of the dough. Try to pull the dough while rolling to get a thin layer.

Step 15

You'll end up with a plump cyclinder with pointy ends. Turn it upside down so the cyclinder is standing. Let it rest for 10 minutes and continue with the rest of the ingredients.

Step 16

After 10 minutes, take one cylinder and flatten it with minimal pressure into a disc. Go as far as you can without breaking the side (see notes). You'll have another chance to make it thinner later.

Step 17

Wet one side with water and then dip it with raw sesame seeds. Set aside.

Step 18

Preheat a non-stick pan with 3- 4 tablespoons oil, then turn heat to low.

Step 19

Take one prepared dough, and flatten it again in between your palms. Place the no sesame seeds side down. Fit as many as the pan allows in one layer with a slight gap in between each.

Step 20

Pan fry until golden brown over very low heat (see notes) on each side for about 5 to 7 minutes. While waiting, preheat oven to 375F (190°C).

Step 21

Once all the Guo Kui are done, place them on a baking sheet pan. Bake them in a preheated oven for 20 minutes to give it the extra crispy texture.

Step 22

Remove and serve warm with a side of chili sauce.