Spicy Beef Buns
Spicy Beef Buns
Ingredients
For the Meat Filling Base
- 1 pound ground beef, 90% lean
- 1/4 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 egg
- 1/2 cup water
For the Additional Filling Components
- 1 tablespoon fresh ginger, grated
- 2 ounces vermicelli noodles, cooked according to package directions and chopped
- 1/2 cup green onions, chopped
- 2 tablespoons chili powder, (such as gochugaru)
- 1/4 cup vegetable oil
- 1 teaspoon Sichuan peppercorns
For the Buns
- 12 bun dough balls, pre-made or homemade
Instructions
- 1
In a large mixing bowl, combine the ground beef and ground pork. Add salt, white pepper, dark soy sauce, light soy sauce, and the egg. Mix thoroughly by hand until all ingredients are well integrated and the meat is broken up.
⏱️ 5 min
- 2
Gradually add the 1/2 cup of water to the meat mixture, stirring continuously with a wooden spoon. This step is crucial for creating a 'soupy' filling that will release broth when the buns are steamed.
⏱️ 5 min
- 3
Add the grated fresh ginger, cooked and chopped vermicelli noodles, and chopped green onions to the meat mixture. Sprinkle the chili powder over the top of the filling.
⏱️ 5 min
- 4
In a small saucepan, heat the vegetable oil over medium-high heat until shimmering. Add the Sichuan peppercorns and cook for 1-2 minutes, or until fragrant. Be careful not to burn them. Strain the hot oil, discarding the peppercorns, and immediately pour the hot oil over the chili powder in the filling mixture. This will 'bloom' the chili powder's flavor.
⏱️ 5 min
- 5
Using chopsticks or a spoon, thoroughly mix all the filling ingredients until well combined. Set aside.
⏱️ 5 min
- 6
Take one bun dough ball. Flatten it with the palm of your hand, then use a small rolling pin to roll it out into a circular wrapper, about 4-5 inches in diameter, with slightly thinner edges than the center.
⏱️ 10 min
- 7
Place a generous spoonful of the spicy beef filling into the center of the dough wrapper. Carefully pleat the edges of the dough around the filling, working your way around the bun to seal it. Leave a small opening at the very top of the bun, which is characteristic of this style.
⏱️ 10 min
- 8
Repeat step 7 with the remaining dough balls and filling. Arrange the prepared buns in a steamer basket, ensuring there is enough space between them for expansion.
⏱️ 10 min
- 9
Steam the buns over boiling water for 12-15 minutes, or until the dough is cooked through and the filling is hot. Serve immediately.
⏱️ 15 min•🌡️ 212
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Buns
Ingredients
For the Meat Filling Base
- 1 pound ground beef, 90% lean
- 1/4 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 egg
- 1/2 cup water
For the Additional Filling Components
- 1 tablespoon fresh ginger, grated
- 2 ounces vermicelli noodles, cooked according to package directions and chopped
- 1/2 cup green onions, chopped
- 2 tablespoons chili powder, (such as gochugaru)
- 1/4 cup vegetable oil
- 1 teaspoon Sichuan peppercorns
For the Buns
- 12 bun dough balls, pre-made or homemade
Instructions
- 1
In a large mixing bowl, combine the ground beef and ground pork. Add salt, white pepper, dark soy sauce, light soy sauce, and the egg. Mix thoroughly by hand until all ingredients are well integrated and the meat is broken up.
⏱️ 5 min - 2
Gradually add the 1/2 cup of water to the meat mixture, stirring continuously with a wooden spoon. This step is crucial for creating a 'soupy' filling that will release broth when the buns are steamed.
⏱️ 5 min - 3
Add the grated fresh ginger, cooked and chopped vermicelli noodles, and chopped green onions to the meat mixture. Sprinkle the chili powder over the top of the filling.
⏱️ 5 min - 4
In a small saucepan, heat the vegetable oil over medium-high heat until shimmering. Add the Sichuan peppercorns and cook for 1-2 minutes, or until fragrant. Be careful not to burn them. Strain the hot oil, discarding the peppercorns, and immediately pour the hot oil over the chili powder in the filling mixture. This will 'bloom' the chili powder's flavor.
⏱️ 5 min - 5
Using chopsticks or a spoon, thoroughly mix all the filling ingredients until well combined. Set aside.
⏱️ 5 min - 6
Take one bun dough ball. Flatten it with the palm of your hand, then use a small rolling pin to roll it out into a circular wrapper, about 4-5 inches in diameter, with slightly thinner edges than the center.
⏱️ 10 min - 7
Place a generous spoonful of the spicy beef filling into the center of the dough wrapper. Carefully pleat the edges of the dough around the filling, working your way around the bun to seal it. Leave a small opening at the very top of the bun, which is characteristic of this style.
⏱️ 10 min - 8
Repeat step 7 with the remaining dough balls and filling. Arrange the prepared buns in a steamer basket, ensuring there is enough space between them for expansion.
⏱️ 10 min - 9
Steam the buns over boiling water for 12-15 minutes, or until the dough is cooked through and the filling is hot. Serve immediately.
⏱️ 15 min•🌡️ 212