Fluffy Pan Fried Beef Buns w/ Crispy Bottom
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- Опубликовано: 13 сен 2024
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Shui Jian is a special cooking method in which the buns are cooked in a mixture of cornstarch, water, and oil in a frying pan. The water will evaporate first, which creates lots of steam and makes the buns nice and fluffy. Once the water is all gone, the oil will start the pan-frying process, resulting a crispy bottom with a delicate You will get fluffy and air-steamed bun and the buttom is crispy at the same time. Sounds incredible.
Make the Wrapper
300 grams of all purpose flour (Amazon Link - geni.us/all-pu...)
160 grams of water
1/2 tsp of instant yeast (Amazon Link - geni.us/yeast)
1/4 tsp of salt
1 tbsp. of vegetable oil (Amazon Link - geni.us/vegeta...)
Make the Filling
250 grams of ground beef
1/3 cup of beef stock (Amazon Link - geni.us/beef-s...)
1.5 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1 tbsp of oyster sauce (Amazon Link - geni.us/oyster...)
1/2 tbsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1 tbsp of minced garlic
2 tsp of minced ginger
1/2 tsp of five-spice powder (Amazon Link - geni.us/five-s...)
1/2 tsp of Sichuan peppercorn powder (Amazon Link - geni.us/sichua...)
1/2 tsp of white pepper (Amazon Link - geni.us/white-...)
70 grams of sweet potato starch noodles (Amazon Link - geni.us/potato...)
1/2 cup of diced scallion
1/2 cup of diced cilantro (can be replaced by fennel, celery, or cabbage)
Others
2-3 tbsp of oil
2.5 tsp of cornstarch + 1/3 cup of water
INSTRUCTIONS
Make the Filling
Season the ground beef with soy sauce, oyster sauce, dark soy sauce, 1 minced garlic, ginger, five spice powder, white pepper, Sichuan peppercorn powder, and sesame oil. Then stir in the beef stock in one direction to develop the texture.
Bring a pot of water to a boil and turn off the heat. Use the hot water to soak the sweet potato starch noodles for about 4-5 minutes.
Take the noodles out and shake off the excess water. Roughly dice the noodles.
Thoroughly combine the noodles, diced scallion, and cilantro with the ground beef, and the filling is done. Set it in the fridge.
Make the Wrapper
Combine 1/4 tsp of salt, 1/2 tsp of instant yeast, and 1 tbsp of oil with 160 grams of room-temperature water and Stir this well.
Pour the mixture into 300 grams of all-purpose flour in batches. Stir it with a pair of chopsticks at the same time.
Gather all the flour together until a rough dough forms. Let it rest for about 10 minutes to relax the gluten.
Knead the dough for 5 minutes until smooth and elastic. Let it rest for another 10 minutes.
Poke a hole in the middle to create a donut. Enlarge the hole. Cut it open, and you will have a long log. Divide the log into 12 even pieces. Each one should be around 38 grams.
Dust some flour, so they don’t stick to each other. Cover them to prevent them from drying out.
Wrap The Beef Buns and Pan Fry Them
Dust one piece of dough with some flour to prevent stickiness. Next, use a rolling pin to roll it flat. Once you get it to 3 inches in diameter, lift the sheet and roll the edge to make it thinner. That way, you can have a wrapper with a thicker middle and a thinner edge. The size of wrapper should be about 4.5 inches in diameter.
Put about 3 tbsp of filling on the wrapper. Pack it tight. The right hand lifts and pinch the edge of the wrapper. The left hand helps to push to fold the pleat. Just do that all the way around. When you get to the end, twist and pinch to close the bun.
Set the bun aside and continue to wrap the rest. Let them proof for 50 minutes to 1 hour.
Add cooking oil to the frying pan and turn the heat to medium. Place the buns in the frying pan, leaving some space between them to form a crust.
Mix 2.5 tsp of cornstarch and 1/3 cup of water in a separate container and pour the cornstarch mixture into the frying pan.
Put on the lid and let the buns cook for about 8 minutes while moving the pan to arrange the heat. Leave a small gap for steam to escape if the lid seals well.
Check if all the water has evaporated and the cornstarch has formed a crust at the bottom of the pan.
Gently shake the pan to see if the buns release themselves. If not, wait for 10-20 more seconds and try again.
As soon as the buns release themselves, turn off the heat. Note: The cornstarch crust may not be golden brown, but the bottom of the buns is perfectly done. Don't wait until the crust turns golden brown or else the buns will be burned.
Steamed Bao softness with potsticker crunchy sounds like the best of both worlds! Thank you Ms. Mandy.
Mandy, I’m so glad your channel found me! I never would have even tried to make my own bread (not much of a bread eater) at home, but your instructions and demonstrations are so expert and thorough, I made my own wrappers and now my pot stickers and egg rolls are better tasting than any I’ve had in a restaurant. Your cooking philosophy and skills are truly to be admired. I’m going to purchase your wok this year for sure. Thanks for posting! ☮️❤️🐾
A Big Thank You, Mandy for everything that you've done for many years and accomplished for us, Viewers and Subscribers. Stay Smiling. ☺💜
A BIG thank you! I have been looking for this recipe for 4 years since I had the buns in a restaurant when on holiday in Beijing. So happy to have it at last 🌹
Hi Mandy, I use the skirt technique when I make gyoza but never thought to cook bao this way. Can’t wait to give it a try this weekend. Thanks for another great recipe.
I love watching you. You bring much joy to your viewers. I look forward to the day when meat can be 3-D printed from plants--at home, not processed and sold at a store. I'll freely create all the amazing Chinese dishes with wonderful aromas without animals involved. Thank you!
You could make these buns using mushrooms, I tried a baked BBQ bao recipe that used a combination of soaked dried shitake and cremini mushrooms in place of the meat so something similar could work here
We are dedicated subscribers to your channel and enjoy making your clearly explained recipes. Now we have another one to try :)
Thank you for showing the cutting/rolling technique to spread the dough apart for dusting! I have to try that.
Love all of your videos Mandy!! You explain everything so well. You make traditional Chinese cooking so simple!! 🥰
Love You SUR, for feeding Our Family Well ✨🙏🏻💫
Those are beautiful ❤. I'm going to try and make these they look delicious. Thank you.
I am so envious of folks who can eat carbs...I love Steamed Bao with pork preferably. These look delicious Mandy. Cheers from Tampa, FL
This is a good one. Very manageable, nothing too exotic (though I've never seen potato starch noodles - maybe rice noodles as a sub?). The closeup view of your bun closing technique was awesome, and all the the other practical tips were great too. Thanks once again, Mandy!
These look so delicious! You make it look so easy. 😊🌻
When was a video ever so timely??? We had decided we were having gyoza and mini bao for dinner tonight; now I'm going to have to experiment with steaming the mini bao just like the gyoza! :D
Amazing show thank you for sharing. So yummy and delicious. I love my new Wok it’s great. Have a great day Mandy.
Mandy you're the best! Thank you!
Hello! I fell in love with your pan on which you cooked this dish! if possible, please provide a link to purchase this pan in the description of the video! Thank you)
thank you so much ms mandy ❤
When I lived in San Francisco I used to get what was called a spicy beef bun. I’ve been looking for a recipe for this for a long time
I hope this is it!
Now, can I make a double (or triple😁) batch and freeze?
I used to buy frozen buns at an Asian supermarket here in the east so I assume that can be done. ???
Thank you, you’re a great teacher, very clear and precise. ❤️🐈⬛😎
never had this before I will have to try them. Thank you for sharing this with us, they sound very good.
I love this channel.
Looks amazing. Thanks for the idea for tomorrow's dinner 🍽 😋
Great pleating, love the top vent, very clever.
It there a way to freeze these? I'm cooking for one and making batches I can freeze is very helpful. Thanks.
Wow i learned again for you Mandy thanks for sharing your recipes keep it up❤
Great recipe, can’t wait to try it! Is it ok to use a stand mixer to make the filling?
Hi dear friend 😊
Very nice recipe 👌 😋 Thank you 🥰
Hi Mrs Mandy I'm a new subscriber to ur channel and your cooking is so magnificent ❤️
Ms Mandy those look great i will have to make some i have made other kinds of stuffed bun but not this kind yummy
This sounds great! Hope I can find those noodles - I bet they add wonderful texture to the filling.
Many of the Korean Store has these noodles.
oh my goodness! yay! good to see you ! hope all is well ❤️ would you show us some recipes to lose weight like low carb and such please ma’am?
Wow. Thank you and be blessed
One question doesn't salt kill the yeast when mixed directly with eachother? I normally see mixing some sugar to help the yeast develop.
Yummy 😋 looking forward to making this delicious recipe.
Watching your videos make me incredibly hungry! I’m on a carb reduced diet, do you have more recipes that would be considered “keto” friendly?
These buns look so soft and pillowy. What is the difference between 水煎包and 生煎包？ thank you for sharing
Question, what is the difference from having the steam escape vs not escaping with the lid during the steaming process?
If the steam can not escape, it will condense back into drops and drip down onto the buns, ruining the texture.
দারুণ হয়েছে আপু 👍👌👌👌👌👌🌹🌹😍😍
Great recipe..thank you
You make it look so easy! I’d be so afraid the raw meat isn’t cooked through. I will try this for sure. Love your videos and instructions
Stick a spike cooking thermometer through the hole at the top into the centre of the bun. Use steak temperatures for your desired doneness. Don't overfill the bun.
@@BigHenFor thank you!☺️
Just wow.
i made this today, but i used a fattier ground beef and it turned into a mess when i steamed the buns, but it was still delicious 👍
Woow looks really good the boss that you made friend! Like a lot how you prepare it! Great work! 🦇
Thanks for the video
My wife is going back to China soon, for about 1 month.
Now I'll be able to cook this while she's gone!
Hi Mandy, looks like a doable recipe, shall be trying out soon. One question can we freeze these ? or should be consumed same day?
Hi Mandy. Perfection 👍👍👍👍Yummy : )
I'm so hungry I wish I could eat one right now
Thanks for that recipe. A few years ago I went to Shanghai with a friend and enjoyed everything there. There is a dumpling chain there called Yang’s. Their dumplings are cooked on a big hot plate. The bottom is crusty, soft on the top and filled with piping hot soup.
Do you know how to make them?
Addendum: I found a similar recipe in your channel: the pan fried soup dumplings. Yum!
Hello 👋 could you please do a recipe with bacon. There's an Asian restaurant I go to occasionally and they serve this bacon dish. Which is amazing. 🤤 And I will still go even if you do one. 😅 cause they are amazing. The dish is called sunburnt spare ribs. But it looks like 2 - 3 mm cut up slices of bacon in a delish marinade. Thank you!!
If I don't want to fix the wrappers , what else can I use ? I do have an Asian market near me
A beautiful woman making beautiful food, wow, the best of both worlds here
Hi, can you share your Taiwanese sausage recipe please. Thanks
Доброе утро☀ 🌝.
Готовить вы умеете очень красиво и вкусно, как я, вижу)
Я, под ✍ся, а вы?.
Why add the cornstarch to the steaming water? Is it just for the 'skirt'-effect? or is there another reason?
Would this work with a gluten free flour?
Hi, how to reheat leftover buns to retain crispiness? Can these be frozen?
Hi Mandy!!
Good video. 😋❤
can I cook frozen 包子 the same way? my mom gave me some leftovers but I'm worried the bottom will become soggy and fall apart 😔
Where can I buy that pan ;-; I want love it so much!
It is a sample that I got from the factory. It is not ready for sale yet. I will add it to my product line by the end of this year.
Interesting 🤔
Does the inside filling get fully cooked?
Liked
Did I wake up with the intention of making buns today? No. But now that may change…
I know right?? 😅
👍👍
I like the chop noodle in the extra lean beef because I don't like fat and gristle in meats.
I can only eat extremely lean meat I don't know why fat or gristle in meat when I bite into it I get nauseous.
You have really long thumbs but your food always looks amazing
I wonder if you can use a tube of biscuits. I’m not to skilled with making bread
Don't you kill the yeast by mixing them with salt? If so, then what's the point you using them.
Hello, pretty lady ☺️💕
"Just enough to cover the bottom"
Looking at the process i understand why you said it that way; but from my experience with cooking (euro) that is soooo much oil; getting 2 shots of vodka flashbacks
Mm-mm.
🦇
I love your channel, but not this recipe. I am sure lots of people will want to try it, but it sounds like too much starch for me. Still, thank you for sharing authentic recipes! I love learning and you are great at teaching!
chicken liver and intestines please
Miss Wendy, I owe you an apology. The apology is for, calling you Mindy. I was able you hear pronounce your as Wendy. I am truly sorry.
So jealous of her husband
Why do u try to imitate Maangchi?😡
How is making bao imitating maangchi?
@@markchan8110No similarities!