Fluffy Pan Fried Beef Buns w/ Crispy Bottom

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Start by making the filling with 250 grams of ground beef, fat ratio 10.

Season the beef with 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoon of dark soy sauce, 1 tablespoon of minced garlic, 2 teaspoons of ginger, 0.5 teaspoon of 5 Spice powder, 0.5 teaspoon of white pepper, and 0.5 teaspoon of Sichuan peppercorn powder.

Drizzle in some sesame oil and mix until well combined.

Stir in 1/3 cup of beef stock, mixing in one direction to develop texture.

Set the filling aside and prepare sweet potato starch noodles by boiling water, turning off the heat, and soaking the noodles for 4-5 minutes.

Dice the soaked noodles and add them to the filling along with 0.5 cup of diced scallion and 0.5 cup of diced cilantro, mixing well.

Set the filling in the fridge while making the wrapper.

In a bowl, combine 160 grams of room temperature water, 0.25 teaspoon of salt, and 0.5 teaspoon of instant yeast, stirring well.

Drizzle in 1 tablespoon of oil and mix, then slowly pour the mixture into 300 grams of all-purpose flour in batches, stirring with chopsticks and then using hands to gather the dough.

Let the dough rest for 10 minutes to relax the gluten, then knead for about 5 minutes until smooth.

Let the dough rest for another 10 minutes, then poke a hole in the middle to create a donut shape and cut it open to form a log.

Divide the dough into 12 pieces, each about 38 grams, dust with flour, and cover to prevent drying out.

Take the filling out of the fridge and roll each piece of dough flat into a circle about 4.5 inches in diameter, with a thicker middle and thinner edge.

Place about 3 tablespoons of filling on each wrapper, packing it tight, and pinch the edges to seal, twisting at the end to close.

Let the buns prove for 15 minutes, covered with plastic wrap.

After 15 minutes, drizzle cooking oil in a frying pan to cover the bottom and turn the heat to medium.

Place the buns in the pan, leaving space between them, and once you hear sizzling, mix 2.5 teaspoons of cornstarch with 1/3 cup of water and pour it into the pan.

Cover the pan and cook for about 8 minutes, moving the pan to ensure even heat.

Check if the buns release from the pan; if not, wait another 10-20 seconds and try again.

Once the buns release, turn off the heat; the cornstarch crust may not be golden but the buns are done.

Serve the buns, noting the juicy filling and fluffy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens