Crispy Pan-Fried Beef Buns

Ingredients

• 500 g All-purpose flour
• 5 g Instant yeast
• 5 g Sugar (For the dough)
• 400 g Warm water (Add gradually while mixing)
• 10 g Oil (For the dough)
• 500 g Minced beef
• 10 g Fresh ginger (Minced)
• 50 g Water (Beat gradually into the beef to make the filling juicy)
• 25 g Soy sauce
• 10 g Oyster sauce
• 5 g Sugar (For the beef filling)
• 5 g Ground white pepper
• 20 g Sesame oil (For the beef seasoning)
• 2 Green onions (About 30 g total; mix separately)
• 1 Yellow onion (About 150 g; finely chopped)
• 10 g Sesame oil (Mix with the scallions and onion)
• 5 g Salt (Add to the aromatics and beef mixture)
• Oil for pan-frying (Use plenty of oil; amount absorbed will vary)

Steps

1. 1

   Combine the flour, yeast, and sugar in a large mixing bowl.

2. 2

   Add the warm water gradually in several additions, mixing after each addition until a rough dough forms.

3. 3

   Add the 10 g oil and mix until it is evenly incorporated and the dough comes together.

4. 4

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 1 hour, until visibly risen.

5. 5

   Place the minced beef in a bowl. Add the 50 g water a little at a time, mixing vigorously after each addition to beat the water into the meat and create a juicy filling.

6. 6

   Add the minced ginger, soy sauce, oyster sauce, sugar, white pepper, and 20 g sesame oil. Mix thoroughly until the seasonings are evenly distributed.

7. 7

   Separately mix the chopped green onions, chopped onion, and 10 g sesame oil.

8. 8

   When the dough has finished rising, combine the onion mixture with the seasoned beef. Add the 5 g salt and mix until evenly incorporated.

9. 9

   Lightly oil your hands. Divide the dough and filling into portions, then wrap each portion of filling inside dough and seal the edges securely. Keep the seams closed so the juicy filling does not escape during frying.

10. 10

    Heat plenty of oil in a skillet over medium heat. Arrange the filled buns in the pan without overcrowding.

11. 11

    Pan-fry, turning as needed, until the buns are deeply golden brown and crisp on the outside and the beef filling is fully cooked, about 4–6 minutes per side depending on thickness.

12. 12

    Transfer the buns to a plate lined with paper towels and serve hot.

Notes

The source does not specify the number of buns, shaping method, or exact frying time. Work over medium heat so the dough browns without burning before the beef cooks through. For food safety, the beef should reach 160°F/71°C internally.

Nutrition per serving

• main
• Taiwanese
• East Asian
• pan-fried
• crispy
• beef
• yeast dough
• street food