Japanese Curry Pan-Fried Beef Buns
"Working with @thefeedfeed and (#ad) @beefandlambnz @marxfoods @silverfernfarmsusa on a fun project featuring my (bun) and only love in this world… pan-fried buns… but make them CURRY. 😊 This week my cravings were real for pan-fried buns, but the best ones are all the way in SF, so I went ahead and made my own but with a Japanese twist! I used Japanese curry powder and New Zealand Grass-Fed Ground Beef to make some juicy pan-fried beef buns and they won’t disappoint! Want to make them? Find the recipe below and try the grass-fed beef sampler boxes from @marxfoods! Use code NZGRASSFED for 10% off Silver Fern Farms Angus grass-fed beef from New Zealand at MarxFoods.com. #tastepurenature #deliciousstartshere #feedfeed"
-- @foodandsachi
A Note from Feedfeed

This recipe is for homemade bread enthusiasts! These yeasted beef buns are packed with a flavorful Japanese-style curry filling that incorporates some other Asian pantry staples like rice wine, ginger, and green onion for a punch of flavor that cuts through the richness of the beef. Whip up a batch to impress your friends at your next dinner party and prepare for all of the “oohs” and “ahhs.” This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.


Prep time 1hr 20mins
Cook time 10mins
Serves or Makes: 20 buns


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:

For Frying:

  • 1 tablespoon cooking oil
  • 1 cup water

For Garnish:

  • Toasted sesame seeds
  • Green onion, finely chopped


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Once dough has risen, knead the dough on a floured work surface for 1-2 minutes to deflate the air.

  • Step 5

    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.

  • Step 6

    To fry the buns, heat up oil in a deep-sided frying pan over high heat. Once shimmering, add the buns.

  • Step 7

    When the bottoms of the buns become golden brown, pour in water then cover with a lid and steam.

  • Step 8

    Uncover when the water evaporates completely. Garnish with sesame seeds and green onion. Cook another 30 seconds or so to crisp up.