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For the Wrappers:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon dried instant yeast
- 3 tablespoons Japanese curry powder
- 3/ 4 cup water, more if needed
For the Filling:
- 1/ 2 pound Silver Fern Farms Angus New Zealand Grass-Fed Ground Beef
- 2 tablespoons green onion, finely chopped
- 1/ 2 tablespoon ginger, minced
- 2 teaspoons soy sauce
- 1/ 2 teaspoon rice wine
- 1/ 2 teaspoon sesame oil
- 1/ 4 teaspoon salt
- 1/ 4 cup Japanese curry powder
- 1/ 3 cup chicken stock
- 1 tablespoon cooking oil
- 1 cup water
- Toasted sesame seeds
- Green onion, finely chopped
Prepare the dough. In a large bowl, mix flour, sugar, yeast and curry powder until well combined. Pour in water little by little while stirring. When dough begins to come together, knead with your hand until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel.
Leave dough to rise in a warm place until doubled in size. It will take between 40 minutes to 90 minutes, depending on the room temperature.
While the dough is rising, make the filling. Mix all ingredients for the filling, except the chicken stock, into a large bowl. Stir constantly in the same direction while gradually adding chicken stock 1 tablespoon at a time until well incorporated into the mixture.
Once dough has risen, knead the dough on a floured work surface for 1-2 minutes to deflate the air.
Divide it into 20 equal portions, then roll each piece into a disk-like wrapper. Working one at a time, hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge counter clockwise by pinching with thumb and index finger until the bun is completely sealed. Leave to rest for 15 minutes before frying.
To fry the buns, heat up oil in a deep-sided frying pan over high heat. Once shimmering, add the buns.
When the bottoms of the buns become golden brown, pour in water then cover with a lid and steam.
Uncover when the water evaporates completely. Garnish with sesame seeds and green onion. Cook another 30 seconds or so to crisp up.