Bolas Chinas (Chinese Meat and Cheese Fried Buns)
Bolas Chinas (Chinese Meat and Cheese Fried Buns)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water, (105-115°F)
For the Filling
- 8 ounces portobello mushrooms, finely chopped
- 1/2 pound ground beef, or ground pork
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon honey
For Assembly and Frying
- 1 cup shredded mozzarella cheese, or other meltable cheese
- 2 tablespoons all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Activate the yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the activated yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min
- 3
First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 4
Cook the mushrooms: While the dough is rising, melt the butter in a large skillet over medium-high heat. Add the finely chopped portobello mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are well browned and most of their liquid has evaporated.
⏱️ 10 min
- 5
Cook the meat: Add the ground beef (or pork) to the skillet with the mushrooms. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 6
Season the filling: Stir in the garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant. Add the tomato paste, soy sauce, and honey. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat and let the filling cool slightly.
⏱️ 5 min
- 7
Portion the dough: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and divide it into 12-16 equal portions. Roll each portion into a smooth ball.
⏱️ 10 min
- 8
Fill the buns: Flatten each dough ball into a disc, about 3-4 inches in diameter, keeping the edges slightly thinner than the center. Place about 1 1/2 tablespoons of the cooled meat and mushroom filling in the center of each disc. Top with about 1 tablespoon of shredded mozzarella cheese.
⏱️ 10 min
- 9
Seal the buns: Carefully gather the edges of the dough around the filling, pinching and sealing them completely at the top to form a round ball. Ensure there are no gaps for the filling to escape during frying. Place the sealed buns seam-side down on a lightly floured surface.
⏱️ 10 min - 10
Heat the oil: In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 11
Deep-fry the buns: Carefully lower 3-4 buns into the hot oil using a slotted spoon or spider strainer, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 10 min•🌡️ 350
- 12
Drain and serve: Remove the fried buns from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining buns. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bolas Chinas (Chinese Meat and Cheese Fried Buns)
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water, (105-115°F)
For the Filling
- 8 ounces portobello mushrooms, finely chopped
- 1/2 pound ground beef, or ground pork
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon honey
For Assembly and Frying
- 1 cup shredded mozzarella cheese, or other meltable cheese
- 2 tablespoons all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Activate the yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the activated yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min - 3
First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 4
Cook the mushrooms: While the dough is rising, melt the butter in a large skillet over medium-high heat. Add the finely chopped portobello mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are well browned and most of their liquid has evaporated.
⏱️ 10 min - 5
Cook the meat: Add the ground beef (or pork) to the skillet with the mushrooms. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 6
Season the filling: Stir in the garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant. Add the tomato paste, soy sauce, and honey. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat and let the filling cool slightly.
⏱️ 5 min - 7
Portion the dough: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and divide it into 12-16 equal portions. Roll each portion into a smooth ball.
⏱️ 10 min - 8
Fill the buns: Flatten each dough ball into a disc, about 3-4 inches in diameter, keeping the edges slightly thinner than the center. Place about 1 1/2 tablespoons of the cooled meat and mushroom filling in the center of each disc. Top with about 1 tablespoon of shredded mozzarella cheese.
⏱️ 10 min - 9
Seal the buns: Carefully gather the edges of the dough around the filling, pinching and sealing them completely at the top to form a round ball. Ensure there are no gaps for the filling to escape during frying. Place the sealed buns seam-side down on a lightly floured surface.
⏱️ 10 min - 10
Heat the oil: In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 11
Deep-fry the buns: Carefully lower 3-4 buns into the hot oil using a slotted spoon or spider strainer, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 10 min•🌡️ 350 - 12
Drain and serve: Remove the fried buns from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining buns. Serve warm.
⏱️ 5 min