Pan Fried Chinese Beef Buns
Pan fried Chinese Beef Buns are soft on the top and crispy on the bottom, fluffy buns filled with a satisfying combination of meat and vegetables. So easy and delicious!
For the wrappers
4 cups all purpose flour
1 teaspoon sugar
1 teaspoon dried instant yeast
140ml / 9 tablespoons water, lukewarm
For the filling
1lb ground beef
2 stalks spring onion, finely chopped
1/2 tablespoon ginger, minced
2 teaspoons light soy sauce
1/2 teaspoon Shaoxing rice wine
1/2 teaspoon pure sesame oil
1/4 teaspoon salt
8 oz cabbage. minced drain the liquid
0.2 oz dried black fungus (4-5 pieces) optional
1 tablespoon cooking oil
240ml / 1 cup water
3 tablespoons corn starch
Step 1: Prepare the dough: In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Then knead with your hand until a smooth, elastic dough forms . Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take between 40 minutes to 1.5 hours depending on the room temperature.
Step 2: Mix the filling: Put all the ingredients for the filling into a large bowl. Swirl constantly in the same direction till everything is mixed.
Step 3: Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper. Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed (pleas refer to the images above). Leave to rest for 15 minutes before frying.
Step 4: Mix corn starch and 1 cup water. Fry the buns: Heat up oil in a frying pan over a high heat. Place in the buns. When the bottom part becomes golden brown, pour in water mixture then cover with a lid. Uncover when the water evaporates completely. Cook another 1-2 minutes to crisp up.