Pan Fried Beef Bun 牛肉馅饼
It’s been a long time since I’ve made Dim Sum (点心）and when I was just wondering what to make after I bought a packet of bread flour, E suggested me to make Beef Bun for morning breakfast. This Beef Bun (牛肉馅饼) is using very little oil to pan fry. It’s doesn’t take long to wait for the dough to rise, you can actually finish making this recipe within 1 hour or 1 1/2 hours at most. It is best to serve hot with a cup of Chinese tea.
Pan fried beef bun ~ best serve hot with a cup of Chinese tea
Pan Fried Beef Bun 牛肉馅饼
Prep time
Cook time
Total time
Author: Ann Low
Serves: 16 nuns
Ingredients
- 150g Bread flour
- 150g All purpose flour
- 1 tsp Icing sugar
- 1 tsp Salt
- 180ml (170g) Water
- 1 tsp Instant yeast
Filling: (recipe being modified) - 360g Ground beef
- 2 tsp minced ginger
- 1 tsp Sugar
- ¼ tsp Salt
- ½ tsp Pepper
- ½ tbsp Oyster sauce
- 1 tbsp Cooking wine (hua tiao jiu)
- 1 Egg white (about 35-40g), lightly beaten
- ½ tbsp Corn flour
- 2 tbsp Water
- 2-3 stalks Spring onion, cut finely (about 50g)
Instructions
- Mix all the ground beef filling ingredients together and put in refrigerator for later use.
- Sift bread flour, plain flour and icing sugar, salt together in a large bowl. Add instant yeast to the water and mix till yeast dissolved. Then pour dissolved yeast to flour mixture, mix with a spatula to becomes a sticky dough and pour on dusted flour table. Press dough down with the heel of your hand, then roll the dough towards you. Repeat this process a few times until dough becomes smooth and shape it into a ball.
- Cover the dough in a bowl and let it rest for about 15-30 mins or dough rises to 1.6 times or doubled.
- Use your index finger to poke the dough, it does not spring back, it is ready to use.
- Divide dough into 15 to 16 small balls (about 30g each) and flatten dough into a circle, the edges are thinner than the center. I didn't do a good job on this, you can see (above) the sealed side is quite thick 🙁
- Add beef filling, with thumb on the filling and gather edge together and seal.
- Place buns sealed side down in frying pan with some oil over medium low heat and fry buns till golden brown on both sides, about 5-6 mins on each side.
- Serve hot buns immediately.
Notes
Please refer to Christine's Recipes "How to wrap a Chinese Bun (Video)" for the method of wrapping bun.
Enjoy!
Aw, your buns look fantastic. I want some for breakfast tomorrow too. Very hungry now….Thanks for the mention of my video. 🙂
hahaa…Lindsey, I think you can do a better job than me. I seldom make buns like Kristy. She is very creative and I am must learn from her.
I'm drooling! I like everything you put in this recipe and thank you for step by step instructions, they are so useful! I want 2 for my lunch now! Have a great day!
This looks soooo YUM!!!! Can we prepare the same way for Xiao Long Bao? Do you have a recipe for that? I would LOVE to make some!!
wow ur photos are truly inspirational which made me to try this recipe and i am so glad i tried it it turnrd out so good and i have posted my labour of ur recipe in my blog do visit and tell me what u think of it,thank u sooo much…
Mmm this looks delish! Congrats on top 9!
Thank you! You can make nice buns too! Lets have lunch together 🙂
Yay! I have been wanting to post a comment here for some time now! Yay! Congrats on your top 9! I love dim sum and I wanted to make pan fried bun a long time ago when I saw it on Kristy's blog. It's on my list (which is getting pretty long now) with you and Kristy making all these wonderful, yummy things! I think they turned out so good, and look so pretty as well as good to eat!
Very tempting indeed! Not only good for breakfast but also for snacks!
I could eat the picture these look so good!
even though i dont eat beef, but i want to try this with chicken coz you made it look so lovely, bite size and delicious! (:
Superb! Now I have the recipe to make this… totally happy!
The饼are wrapped so professionally! Now you can make 生煎包 too.
oh wow looks so good we adore Dim Sum every time we visit NYC China town is our first stop your such a great cook
I think your buns…beef buns that is (teehee) look lovely. Don't think they are too thick at all. Definitely much better than I can do. Love the that you pan fried these, gives the buns a bit of a crunch when bitten in. Great step by step pictures Ann. Hope you had a lovely weekend.
Gosh, this is really making me hungry! You can fold the bun really well! It's very pretty! I attended one of the "jian cai bao" workshop before, and I find it difficult to do the folding. Yours is so professional! Looks so yummy!
Wow! This is nice!! Please give me some 😀
Look very nice!I'd love to have some for breakfast now.
Ann, congrats on your top 9! You deserved it. These buns look so delicious. You just tempting me to make some bun. lol! ha… thanks for sharing.
Kristy
I might try this, they look great. I'm sure mine won't look so neat!
Thanks to ALL for your awesome compliments :))
Wiffy, I'm flattered by your nice words.
Something good ~ Thank you very much!
A to Z, have a try, this is quite easy to make 🙂
Tze, Thank you for informing me 🙂
Gail, thank you very much for your compliment.
fitforthesoul, Thanks! I'm not sure of using other flour. We can always try, right?
Erin, Muppy ~Thank you!
Kristy, Thank you very much! I must learn from you, you can do well too!
This dimsum looks soooo good!! I've been looking for some awesome dimsum recipes! However, I've never tried cooking with bread flour…so, nothing can substitute that, i'm guessing? great job! 😀
Absolutely delicious looking!!!
Congratulations – these look beautiful and delicious. I've made steam buns, now I must try your recipe!Thank you for posting!
delicious looking buns congrats on the top 9
@Cooking GalleryI remember all your dim sums look very good and delicious 🙂
they look great! congrats on top 9 on foodbuzz!
These look very appetizing and delicious! I wish I could bite into one right now..yumm! 🙂
Ann, congratulations for being in today Top 9!
Ann, I don't mind having these for my breakfast too!
Yummy! I would like some for breakfast or teatime.
These are perfection!!! Woww..I am speechless!
Made something similar years ago…so I know they are delicious!
嗯,我没吃牛肉,不过依然要称赞你把包子做得很棒:P
mmmm… They look amazing! What a great idea! I never made such buns before, but I will try these ones for sure.
Can change to other types of meat? Because I don't eat beef
@VonVon, most important is the filling. I'm sure yours is very delicious 🙂
I love savoury buns, fried ones especially!
OMG!!!!.. this is awesome… as usual snap is too good and super tempting.. i didnt think of such a dish.. thanks to blogspot that i could meet u in culinary world 🙂
wow,you have nicely done this dim sum, sound so good.
they look professionally done! even though they are pan fried, they don't look greasy and soaking wet with oil at all. looks delicious 🙂
Looks so yummy! *drooling* hehe 😉
@Mrs. PHi Mrs. P, This recipe is different from Xiao Long Bao. The filling is ground pork with more fats. My recipe is not that good, will look around and make it some day.
I have made these. These are a favorite in our household. 🙂
@shameema and shabanaHi Shameema, So glad to hear you love this recipe. Coming over to your site now 🙂
Hello Ann, this is Marlyzen, your french fan ;)I made your recipe, thank you, it was amazing and so delicious. The method of wrapping bun is hard, I haven't done well… maybe for the next time!Credit here: http://www.marlyzen.com/2016/01/chaussons-poeles-au-boeuf.html
Hi Marlyse, You have done the beef buns very well indeed! I like that you've added some carrots into it, makes the fillings more colourful. Good job! :))
Thanks for the mention.
The buns look yummy. Do you need to steam first before pan fried?
Hi Pauline,
No, I didn’t steam the buns at all.
Ann
Wow Ann this looks completely mouth-watering…. Yum.. Your pastries always look so much better than a lot of the junk we get in our local bakeries!
Ann, you are making me so hungry now, looks so delicious!