Beef Pan-fried Buns

Overview

I've wanted to do this for a long time, but procrastination has returned. Yesterday Dabao asked me: Didn’t you say you would make pan-fried buns for me during the Spring Festival? When can I eat it? I am speechless. So ashamed! I have to do whatever I say today. Ever since I started making buns, Dabao has been salivating in anticipation. There were 8 in the first pot, but he ate them all. It's really hard for his little belly.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• autumn recipes
• cooking wine
• flour
• ground beef
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• stock or water
• sugar
• thirteen incense
• yeast powder
• black pepper
• black sesame
• chopped green onion
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Take 600g of flour, fill a small bowl with warm water (about 30 degrees), dissolve a small spoonful of sugar first, then pour in 4g of yeast to dissolve. There was so much flour that I steamed some steamed buns. Just use half the amount of flour for the filling of the pan-fried buns.

   

2. 2 Pour the yeast water into the flour, then add cold or warm water and knead it into a smooth dough, cover it with plastic wrap or put it in a warm place to ferment.

   

3. 3 Chop 1 small piece of ginger and 1/3 onion. You can chop some green onions and sprinkle them for decoration.

   

4. 4 Add minced ginger, cooking wine, dark soy sauce, black pepper, thirteen spices, oyster sauce, light soy sauce, salt and 1 teaspoon of sugar to the minced beef. Add stock or water in batches and stir in one direction. (I poured some out when I was stewing beef bone soup a few days ago. I added the beef bone soup) Add a little sesame oil and stir well. Do not add the onions first, add them before wrapping.

   

5. 5 After the dough is done, take a piece and roll it into long strips and then divide it into several small portions. This pot must be small, just slightly larger than the dumplings.

   

6. 6 Roll out the dough into a thick center and thin edges. It's just the right size to fit flat in the palm of your hand (pictured). Don't make it too thick, just about the thickness of two dumpling skins.

   

7. 7 Add the onions to the stuffing and mix well before wrapping. Then put an appropriate amount of fillings on the crust and wrap it into cute little buns. Let rise for ten to fifteen minutes.

   

8. 8 Pour a little oil into the pan and shake the pan to coat the bottom with oil. When it is slightly smoking, add the buns. Don't crowd together. Fry over medium heat until the bottom of the buns changes color and forms a crust.

   

9. 9 Pour a little water along the edge of the pot, covering about 1/4 of the buns, cover and simmer over low heat for about 4 minutes.

   

10. 10 When you hear a sizzling sound, sprinkle in black sesame seeds and chopped green onion, then cover the pot, turn off the heat and simmer for 2 minutes.

    

11. 11 This is what it looks like after the cover is removed.

    

12. 12 Has it tempted you? As soon as you take a bite, the juice spurts out. It’s so enjoyable!