We are big fans of rice and almost have rice everyday, not for lunch though. Sometimes when we have enough noodles or bread, I like to try something that we seldom eat in lunch. What would it be then? Wait, the idea of cooking some buns came up in my mind the day before yesterday. I cooked buns with chives and pork before. Why not try beef filling this time? I can remember that there’s a little cozy restaurant selling all Shanghai snacks on my way home in Hong Kong. Their beef buns were the best that I’ve ever tried. The buns were very soft with juicy beef inside. Having experimented in making buns several times, my family could enjoy juicy beef buns now. Taking a big bite of beef buns with a cup of tea is a kind of blissful moment I enjoy and treasure.
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.