Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Japanese Curry Pan-Fried Beef Buns Recipe

  • Servings: 20 buns
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 10 minutes

Crispy on the outside and savory on the inside, this pan-fried buns recipe from Food and Sachi and the feedfeed features Japanese curry and grass-fed beef from New Zealand – two ingredients that are sure to satisfy your tastebuds.

Ingredients:

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

For the Filling:

  • 1/2 lb. New Zealand grass-fed ground beef (Tip: Look for the Taste Pure Nature Logo)
  • 2 tablespoons green onion, finely chopped
  • 1/2 tablespoon ginger, minced
  • 2 teaspoons soy sauce
  • 1/2 teaspoon rice wine
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 cup Japanese curry powder
  • 1/3 cup chicken stock

For the Frying:

  • 1 tablespoon cooking oil
  • 1 cup water

To serve:

  • Toasted sesame seeds
  • Green onion, finely chopped

Directions:

For the Wrappers:

  • 1. In a large bowl, mix flour, sugar, yeast and curry powder until well combined. Pour in 3/4 cup water little by little, stirring continuously. When dough begins to come together, knead with your hands until a smooth, elastic dough forms. Cover the bowl with a wet kitchen towel and set aside.
  • 2. Leave dough to rise in a warm place until doubled in size, approximately 40-90 minutes, depending on the room temperature.

For the Filling:

  • 3. While the dough is rising, make the filling. In a large bowl, mix all ingredients for the filling, except the chicken stock.
  • 4. Gradually add the chicken stock 1 tablespoon at a time, stirring constantly in the same direction, until it is well incorporated into the mixture.

To Create the Buns:

  • 5. Once dough has risen, knead the dough on a floured work surface for 1-2 minutes to deflate the air. Divide the dough into 20 equal portions, then roll each piece into a disk-like wrapper.
  • 6. 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 counterclockwise by pinching with thumb and index finger until the bun is completely sealed. Repeat for the remaining wrappers. Leave to rest for 15 minutes before frying.
  • 7. To fry the buns, heat 1 tablespoon oil in a deep-sided frying pan over high heat. Once shimmering, add the buns.
  • 8. When the bottoms of the buns become golden brown, pour in 1 cup water. Cover pan with a lid and steam.
  • 9. When the water evaporates completely, uncover the pan and garnish buns with sesame seeds and green onion. Cook another 30 seconds to crisp up the buns. Serve immediately.
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