Serves 1
Directions
- 1Place flour into a mixing bowl, add salt, baking soda, and yogurt.
- 2Mix into a shaggy dough, then move to a work surface.
- 3Flour and knead the dough aggressively for 10 minutes.
- 4Oil a clean container, place the kneaded dough in it, cover, and let it rest for 30 minutes.
- 5In a ripping hot oiled pan, add your protein of choice.
- 6Season with black pepper, salt, and sugar.
- 7Cook for two minutes, then add ginger, garlic, and white pepper.
- 8Add light chili oil and sesame oil.
- 9Cook for a further two minutes and remove from heat.
- 10Separate the dough into balls that comfortably fit in your inner palm.
- 11Cover and set aside the dough balls.
- 12Roll your dough flat and add finely chopped scallion, continuing to fold until evenly incorporated.
- 13Roll your dough ball approximately one centimeter thick (the size of a pancake just bigger than your palm).
- 14Insert your filling.
- 15Fold the corners of the center of your patty, repeat all around, and pinch the top if required.
- 16Brush your cake lightly with water and then cover with sesame seeds.
- 17In a hot oiled pan, fry until golden.
- 18Add a tablespoon of water and cover to steam.
- 19Continue adding small amounts of water until the cake is adequately steamed or soft.
- 20Dress with chili oil and freshly chopped green onions.
Ingredients
- 300 g minced meat
- 650 g flour
- 520 g full fat yoghurt
- 2 tspn baking soda
- 6 g salt
- 2 tbsp light soy
- 4 cm ginger
- 4 garlic cloves
- 1 tbsp brown sugar
- chili oil
- black pepper
- 1 bunch green onions
- unroasted sesame seeds
- oil for frying
- white pepper
- sesame oil
Equipment
mixing bowlclean containeroiled panknifetongs
Tips
- You can make these buns in batches and freeze them for later.
- These are great for when you are hungover or too tired to cook.
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