Directions

To Make the Dough

1. Combine the warm water and instant yeast in a small bowl and let sit for 10 minutes.
2. Place the flour and sugar into a large mixing bowl. Pour the yeast mixture into the flour and mix until a rough dough forms.
3. Knead until you get a smooth dough. Cover with kitchen towel and leave to proof in a warm place for 1.5 hours.

To Make the Filling

1. Heat 3tbsp cooking oil in a saucepan. Once hot and smoke appears, add the chopped spring onion and minced ginger. Cook gently over medium low heat until fragrant. Remove from the heat and let the oil mixture to cool.
2. In another mixing bowl, combine the minced beef, tofu, and egg with the cooled fragrant oil of spring onion and ginger.
3. Add cooking wine, light soy sauce, five spice powder, white pepper powder, salt, and sugar.
4. Gradually add the water while stirring in one direction until the filling becomes well combined and slightly sticky.

To Cook

1. Divide the dough into 12 equal portions and roll into balls. Keep covered while working to prevent the dough from drying out.
2. Using a rolling pin, roll one dough ball into a thin round wrapper. Scoop about 40g of filling into the centre. Pleat and seal into a bun. Repeat with the remaining dough balls.
3. Heat up a frying pan over medium heat with a little oil. Place the buns seam-side down and fry buns until golden.
4. Mix the slurry ingredients and pour into the pan around the buns. Cover and let them cook until slurry has almost dried up.
5. Drizzle a little extra oil around the buns, then flip and cook the other side. Cook until the buns are crispy all over and cooked through.
6. Serve warm.