Chinese · Lunch
Ground Beef and Chive Buns
Steamed wheat-flour buns filled with seasoned ground beef, garlic chives, ginger, and sesame oil, folded into pleated dumpling-style parcels and cooked over simmering water until the wrapper turns glossy and translucent. Served hot with a dip of black vinegar and chili oil, offering a juicy, savory-sweet filling against a soft chewy exterior.
$4
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
480Calories
25.6gProtein
20.7gFat
47.2gCarbs
3.5gSugar
3gFiber
1290mgSodium
94mgChol
7.2gSat Fat
580mgPotassium
85mgCalcium
4.3mgIron
2.3mcgVitamin B12
8.2mgVitamin C
rich-umami
Instructions
1
Prep
Mix ground beef, garlic chives, ginger, soy sauce, sesame oil, scallion, sugar, salt, and white pepper in a small bowl until evenly blended and sticky.
2
Knead
Stir flour, warm water, and baking powder in a separate bowl into a rough dough, then knead by hand for 3 minutes until smooth and elastic.
3
Rest
Cover the dough with a damp cloth and let sit at room temperature for 20 minutes until it relaxes.
4
Wrap
Divide dough into small pieces, roll each into a thin 3-inch round, spoon filling into center, and pleat edges closed into a bun shape.
5
Steam
Arrange buns on a lined steamer basket over boiling water on high heat and steam for 12 to 15 minutes until the wrapper turns glossy and translucent.
6
Plate
Lift buns from the steamer with a slotted spoon onto a small plate and serve hot with black vinegar mixed with chili oil for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 2 oz56g garlic chives
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 5 oz140g all-purpose flour
- 33 fl oz (90ml) warm water
- 1/2 tsp1/2 tsp baking-powder
- 2 tbsp2 tbsp black vinegar (substitute red-wine-vinegar if unavailable)
- 2 tsp2 tsp chili-oil, for dipping
