Cook time: 60 mins
Yield: Makes 10 buns
Ingredients of buns:
- 180 gm all-purpose flour
- 6 Tbsp hot water (about 80C)
- 3 Tbsp cold water
- 200 gm minced beef
- 40 gm preserved cabbage (冬菜)
- 45 gm minced onion
- 1 tsp freshly grated ginger
- 1 Tbsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 1/2 tsp chicken powder (or beef bouillon)
- 1/2 tsp Shaoxing wine
- a dash of Sesame oil
- pepper, to taste
- Mix beef with marinade and stir with chopsticks towards one direction only, until the beef sticks together very well with a “springy” feel. Chili in fridge for 20 minutes.
- Refer to the method of making buns in my previous recipe, Pan-fried Buns with Chives and Minced Pork Filling. Use the same method to make dough and wrap a heaped teaspoon of beef filling in the center. Seal the edge with the seal facing down.
- Heat some oil on a non-stick frypan. Press buns lightly and place wrapped beef buns in a single layer without touching with each other. Fry on medium-low heat until both sides are light brown. Add 4 tablespoons of boiling water, covered, continue to cook until the water dries up. Serve hot.
- The best beef buns are those have moist and maintain a bit of juice inside, crisp outside.
- When cooking buns with water, don’t overcook, or let your buns being cooked too dry up. The beef won’t take too long to be cooked through.
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