Curry bun

Apply oil to a wok and heat over medium heat. Add the onion and onions and fry until clear.

Add the minced pork and stir fry while loosening. Once the minced meat changes color, add the Chinese soup and mix the whole thing.

Add the curry powder and mix well, add some water-soluble potato starch to thicken it.

Once it's thickened, remove from the heat and put it in a batter to remove the heat. Once the heat has subsided, place in the fridge and let it cool 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 20g of the medium paste in the same way as a meat bun.

Arrange on a steamer lined with a cooking sheet with the joints facing down, and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes.

Once steamed, place in oil heated to 120°C and fry until golden brown. It is a good idea to pour oil all the way to the ladle, gradually increase the heat and increase the oil temperature to around 160°C. Once it is colored, remove it onto a net and drain the oil.