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.

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.

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.

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.