Directions

To Make the Dough

1. Add instant yeast into the water, stir, and let it sit for 5 mins.
2. Sift dry ingredients into a large mixing bowl.
3. Open a well in flour and slowly pour in the yeast water. With a spatula, mix all the flour into dough. Pour over floured area and gently knead the dough into a smooth ball by pressing dough down with the heel of your palm and bring it back. Mould into a round ball.
4. Let the dough rest in a bowl covered with a damp cloth for 30 mins or until it has risen to double the size.
5. Use your index finger to poke into dough. If it does not spring back, it means it’s ready.
6. Roll out into a log and cut into 16 portions (about 30g each) and roll them into balls.
7. Cover with a damp cloth to prevent the dough from drying up.

To Make the Filling

1. Put all ingredients into a bowl and mix them together until well combined.
2. Divide filling into 16 portions.

To Make Beef Buns

1. Take a dough ball and roll it out into a circle with the sides thinner than the centre.
2. Put a portion of the filling in the middle of the dough. Using one hand, crimp the corners together while at the same time using your other hand to press the filling in. Pinch the end to seal.
3. Heat up a frying pan with 2-3 tbsp of oil and fry the buns with the seam side down over a medium fire. With a flat spatula, press the bun down to flatten the top.
4. Fry each side for about 5-6 mins or until both sides are golden brown.
5. Serve the buns hot with some Chinese black vinegar.