Description
These Pan-Fried Meat Buns feature a savory minced meat filling wrapped in a soft, chewy dough, pan-fried to achieve a crispy golden bottom and steamed to perfection. The combination of oyster sauce, ginger, garlic, and spring onion makes the filling flavorful, while the cooking method creates an irresistible texture contrast.
Ingredients
Filling
- 1/2 cup minced meat (100 g)
- 1/2 cup chopped spring onion (40 g)
- 1 small carrot, julienned
- 1/2 thumb sized ginger, grated
- 1 garlic clove, grated
- 1 tbsp oyster sauce
- 1 tbsp water
- 1/2 tbsp sesame oil
- 1/4 tsp sugar
Dough
- 1 cup all purpose flour (130 g)
- 1/4 cup corn starch (30 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened natural yogurt (125 g)
Instructions
- Prepare the Filling: In a bowl, thoroughly mix the minced meat, chopped spring onion, julienned carrot, grated ginger, grated garlic, oyster sauce, water, sesame oil, and sugar. Set aside to allow the flavors to meld.
- Make the Dough: In another bowl, combine the all-purpose flour, corn starch, baking powder, and salt. Using a wooden spoon, mix these dry ingredients well. Then, add the unsweetened natural yogurt and stir until the dough begins to come together. It may appear shaggy at first, so switch to using your hand to knead gently until a cohesive dough forms.
- Portion the Dough: Place the dough on a working surface and shape it into a log. Cut the log into 8 equal pieces and roll each piece into a ball. Cover these balls with cling film to prevent them from drying out.
- Fill the Buns: Take one dough ball and roll it into a roughly 4 inch (10 cm) diameter disc. Place a portion of the filling in the center. Pleat the edges of the dough around the filling, pinching them tightly to seal completely. Repeat with the remaining dough balls and filling, keeping covered to prevent drying.
- Prepare for Cooking: Heat a pan over medium heat and add some cooking oil. Lightly moisten the bottom of each bun with water and press sesame seeds onto the wet surface to help them stick.
- Pan-Fry the Buns: Once the pan is hot, arrange the buns in the pan ensuring they don’t touch each other. Fry for several minutes until the bottoms turn crispy and golden brown.
- Steam the Buns: Carefully add hot water to the pan until it covers about one third of the height of the buns. Immediately cover the pan with a lid and let the buns steam with the water fiercely simmering for 8-10 minutes, until the water evaporates completely.
- Finish and Serve: Turn off the heat, sprinkle additional sesame seeds and chopped spring onion on top of the buns. Cover and let them sit for one more minute to allow the toppings to adhere. Serve immediately with chili oil for dipping.
Notes
- Make sure to have a tightly fitting lid to trap steam while cooking the buns.
- Use hot water when adding to the pan to maintain continuous steaming.
- Do not overcrowd the pan; buns need space to cook evenly.
- Your dough might feel sticky at first, but using your hand to knead will help form a smooth dough.
- For a spicier version, add chili flakes to the filling or serve with a spicy dipping sauce.
