beef buns

How to Make Beef Buns: A Step-by-Step Guide

Beef buns, a beloved Chinese dim sum, are fluffy, savory, and perfect for any meal. Here’s a simple guide to making them at home.

For the dough: Mix 500g all-purpose flour, 5g yeast, and 10g sugar. Gradually add 250ml warm water and knead into a smooth dough. Let it rise in a warm place for 1–2 hours until doubled in size.

For the filling: Finely chop 300g beef (preferably chuck for marbling). Mix with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 grated ginger, 1 minced garlic, and chopped green onions. Stir in 50ml water for juiciness. Chill for 30 minutes.

Assembly: Punch down the dough and divide into 12 equal balls. Roll each into a 15cm circle, place 2–3 tbsp filling in the center, and pleat the edges to seal. Pinch the top tightly to avoid leaks.

Steaming: Place buns on parchment-lined steamer baskets, leaving space for expansion. Let them rest for 15 minutes. Steam over high heat for 15–20 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.

Enjoy these tender, flavorful beef buns warm with a dash of black vinegar!