Curry bun

Add oil to a wok and heat over medium heat. Add the scallion oil and onion and sauté until translucent

Add the ground pork and stir fry while breaking it up. When the ground pork starts to change color, add the Chinese soup and mix everything together

Add the curry powder and mix well, then gradually add the water-dissolved potato starch to thicken

Once it thickens, remove from the heat and transfer to a tray to cool. Once cooled, place in the refrigerator and chill for about an hour

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Wrap each 20g of filling (4) in the same way as you would a steamed bun

Place the dough seam-side down on a bamboo steamer lined with parchment paper and let it rise at room temperature for the second time.
The dough is ready to rise when it has expanded by one size, but if you are in a hurry, you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising from it, cover, and heat over medium heat. Steam for about 8 to 10 minutes.

Once steamed, place in oil heated to 120°C and fry until golden brown. Add oil with a ladle as you fry, gradually increasing the heat until the oil temperature reaches around 160°C. Once golden brown, remove from the oven and drain on a wire rack