If you’re a fan of savory, flavorful buns with a crispy golden crust, this pan-fried curry beef bun recipe is a must-try. The juicy beef filling, combined with tender dough, will surely satisfy your cravings.
Why My Family Loves Buns
My family absolutely loves buns, and we eat them at least twice a week. As you can imagine, I’m always experimenting with different types to keep things interesting and satisfy everyone’s preferences.
We enjoy all kinds of steamed buns, such as Chinese Golden Buns, Steamed Bunny Buns, Noodle Buns, and Steamed Beef Buns.
However, the one that always gets the most requests is the pan-fried bun.
There are so many variations of pan-fried buns to try.
We’ve had everything from Pan-Fried Soup Dumplings to Pan-Fried Pork Buns (Sheng Jian Bao) and even Pan-Fried Chive Buns.
But among all these delicious options, this Pan-Fried Beef Bun is definitely my favorite. It’s simple, flavorful, and has that irresistible crispy base that makes each bite so satisfying.
My pan-fried curry beef bun
For the filling, I like to use cabbage because it adds a nice crunch and balance to the rich beef.
However, you can easily swap it out for other ingredients if you prefer. Just be sure to follow this important tip:
When you chop the cabbage, sprinkle 1 tsp of salt over it and let it sit for about 10 minutes to draw out the moisture. After that, you’ll need to squeeze out as much water as possible before adding it to the beef. If you skip this step, the cabbage will release too much moisture while cooking, and it will be difficult to seal the buns properly. This can make them soggy and harder to cook, so don’t skip this step!
Feel free to adjust the seasoning in the filling as well. Depending on your taste preferences, you can add more or less soy sauce, black pepper, or even a bit of garlic or ginger for extra flavor.
How to Fold the Bun
I know folding the buns might seem intimidating at first, especially if you’re new to making them. But don’t worry—practice makes perfect! The key is to work slowly, and before you know it, you’ll get the hang of it.
I promise that once you get your first few folds down, it’ll feel natural.
To make things easier, I’ve created a detailed step-by-step guide on how to fold the buns, complete with a video tutorial to help you visualize the process. If you’re unsure about any of the folding techniques, you can refer to my guide to perfect your skills.
Ingredients
For the dough:
- 300g all-purpose flour
- 3g salt
- 3g sugar
- 2g yeast
- 1 egg
- 120g warm water
- 15g cooking oil
For the filling:
- 300g beef (adjust as needed)
- 300g cabbage
- 1 1/4 tsp salt (1 tsp for pickling cabbage, 1/4 tsp for filling)
- 1/2 tsp black pepper
- 10g minced ginger
- 2-3 curry cubes or 1 tsp curry powder
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Shaoxing wine
- 1/2 tsp oyster sauce
- 1 tsp cooking oil
For the curry water:
- 200g water
- 50g curry powder
Cooking
- 2 tbsp cooking oil
Instructions
1. Prepare the dough
In a large mixing bowl, combine 300g all-purpose flour, 3g salt, 3g sugar, and 2g yeast. Crack 1 egg into the mixture and slowly add 120g warm water while stirring with chopsticks until the flour forms a crumbly texture.
Add 15g cooking oil to the mixture and knead the dough by hand until smooth, elastic, and no longer sticky.
Cover the dough with plastic wrap or a damp cloth, and let it rest in a warm place for about 30 minutes to proof.
2. Prepare the filling
Finely chop half a cabbage and place it in a large bowl. Sprinkle with 1 tsp salt, mix well, and let it sit for 10 minutes.
Once the cabbage is salted, squeeze out any excess moisture using your hands or a cloth to prevent the filling from becoming watery.
In a separate bowl, combine 300g ground beef with 1/4 tsp salt, 1/2 tsp black pepper, and 10g minced ginger. Add curry cubes (crushed) or curry powder to your taste. Then, add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp Shaoxing wine, and 1/2 tsp oyster sauce.
Mix everything together in one direction until the beef filling becomes firm and sticks together.
Finally, add the drained cabbage and 1 tsp cooking oil to the beef mixture and stir until everything is well combined.
3. Shape the buns
Once the dough has rested, place it on a floured surface and knead it a few times to release any air.
Roll the dough into a long log and cut it into evenly sized pieces. Flatten each piece into a small round disc, and use a rolling pin to roll it out so the center is thicker than the edges.
Place a spoonful of the beef and cabbage filling in the center of each dough disc.
Follow the same technique I use to fold buns—gather the edges of the dough, pinch them together, and create pleats as you seal the filling inside. Repeat the process for the remaining dough and filling.
4. Pan-fry the buns
Heat a pan over medium heat and add a little oil. Once the oil is hot, place the raw buns in the pan with the sealed side down.
Cook the buns on low heat, making sure to occasionally shake the pan to ensure even cooking and avoid burning. When the bottoms are golden brown and crispy, carefully flip the buns over. Prepare the curry water by mixing 50g curry powder with 200g water (or dissolve curry cubes if using).
Pour the curry water into the pan, about one-third of the height of the buns. Cover the pan and cook over medium-low heat until the water evaporates and the exterior becomes crispy and golden on both sides. Remove the buns from the pan once they’re cooked to perfection.
Frequently Asked Questions
Can I use ground chicken or pork instead of beef?
Yes, you can substitute beef with ground chicken or pork. Both will work well with the seasoning and curry.
What if I don’t have curry cubes?
If you don’t have curry cubes, curry powder works perfectly fine as a substitute. You can also adjust the amount of curry powder to your taste.
Step-by-Step Guide to Making Pan-Fried Curry Beef Buns
Ingredients
For the dough:
- 300 g all-purpose flour
- 3 g salt
- 3 g sugar
- 2 g yeast
- 1 egg
- 120 g warm water
- 15 g cooking oil
For the filling:
- 300 g beef adjust as needed
- 300 g cabbage
- 1 1/4 tsp salt 1 tsp for pickling cabbage, 1/4 tsp for filling
- 1/2 tsp black pepper
- 10 g minced ginger
- 2-3 curry cubes or 1 tsp curry powder
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Shaoxing wine
- 1/2 tsp oyster sauce
- 1 tsp cooking oil
For the curry water:
- 200 g water
- 50 g curry powder
Cooking
- 2 tbsp cooking oil
Instructions
Prepare the dough
- In a large mixing bowl, combine 300g all-purpose flour, 3g salt, 3g sugar, and 2g yeast. Crack 1 egg into the mixture and slowly add 120g warm water while stirring with chopsticks until the flour forms a crumbly texture.
- Add 15g cooking oil to the mixture and knead the dough by hand until smooth, elastic, and no longer sticky.
- Cover the dough with plastic wrap or a damp cloth, and let it rest in a warm place for about 30 minutes to proof.
Prepare the filling
- Finely chop half a cabbage and place it in a large bowl. Sprinkle with 1 tsp salt, mix well, and let it sit for 10 minutes.
- Once the cabbage is salted, squeeze out any excess moisture using your hands or a cloth to prevent the filling from becoming watery.
- In a separate bowl, combine 300g ground beef with 1/4 tsp salt, 1/2 tsp black pepper, and 10g minced ginger. Add curry cubes (crushed) or curry powder to your taste. Then, add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp Shaoxing wine, and 1/2 tsp oyster sauce.
- Mix everything together in one direction until the beef filling becomes firm and sticks together.
- Finally, add the drained cabbage and 1 tsp cooking oil to the beef mixture and stir until everything is well combined.
Shape the buns
- Once the dough has rested, place it on a floured surface and knead it a few times to release any air.
- Roll the dough into a long log and cut it into evenly sized pieces. Flatten each piece into a small round disc, and use a rolling pin to roll it out so the center is thicker than the edges.
- Place a spoonful of the beef and cabbage filling in the center of each dough disc.
- Follow the same technique I use to fold buns—gather the edges of the dough, pinch them together, and create pleats as you seal the filling inside. Repeat the process for the remaining dough and filling.
Pan-fry the buns
- Heat a pan over medium heat and add a little oil. Once the oil is hot, place the raw buns in the pan with the sealed side down.
- Cook the buns on low heat, making sure to occasionally shake the pan to ensure even cooking and avoid burning. When the bottoms are golden brown and crispy, carefully flip the buns over. Prepare the curry water by mixing 50g curry powder with 200g water (or dissolve curry cubes if using).
- Pour the curry water into the pan, about one-third of the height of the buns. Cover the pan and cook over medium-low heat until the water evaporates and the exterior becomes crispy and golden on both sides. Remove the buns from the pan once they're cooked to perfection.
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