Over 100 Years Recipe I’ve Improved | No Kneading |The Most Delicious I’ve Ever Eaten!

I’ve improved a recipe for over 100 years! It is super easy to make without kneading! The most delicious bread I’ve ever eaten!

📢 Ingredients

1. Dough

0.85 cup of Water ( 200 ml )

1 tablespoon of Sugar ( 12 grams )

1 tablespoon of Cooking oil ( 15 ml )

1 teaspoon of Instant yeast or dry yeast ( 3 grams )

2 cups of All-purpose flour or wheat flour ( 300 grams )

1/2 teaspoon of Salt ( 3 grams )

1. Fillings

1 lb of Ground meat ( Beef, Poark or Chicken ) ( 450 grams )

1/2 teaspoon of Salt ( 3 grams )

2 tablespoon of Soy sauce ( 30 ml )

1/8 teaspoon of Pepper powder ( 1 gram )

1 teaspoon of Minced ginger ( 3 grams )

half of an onion ( 120 grams )

1.5 tablespoon Cooking oil ( 20 ml )

📢 Important tips

1. The salt in the filling can be adjusted according to your taste.

2. Because of the high water content of the dough, use more flour to prevent sticking when working with it.

3. Fry on medium heat, after adding water, turn down the heat a little when simmering. About 8-10 minutes cooking, when the water is dry, you can remove the lid and fry until both sides are golden brown.

📢 Recipe 

1. 0.85 cup of water (200 ml), 1 tablespoon of sugar (12 grams), 1 tablespoon of cooking oil (15 ml), 1 teaspoon of instant yeast or dry yeast (3 grams). Mix well, 2 cups of all-purpose flour or wheat flour ( 300 grams ), 1/2 teaspoon of salt (3 grams). Mix into dough. Formed into a dough without seeing the dry flour on it, do not need to knead the dough. Cover with plastic wrap and let the dough rise for about 1 hour, the time to prepare the filling.

2. One pound of ground meat (beef, pork or chicken) (450 grams), 1/2 teaspoon of salt (3 grams), 2 tablespoons of soy sauce (30 ml), 1/8 teaspoon of ground pepper (1 gram), 1 teaspoon of minced ginger ( 3 grams ). Mix well. Half an onion ( 120 grams ), if you do not have onion you can use green onion instead, chopped onion and add to the filling, 1.5 tablespoons of cooking oil (20 ml). Mix well.

3. The filling is a little stretched at this time, so it’s ready. After 1 hour, the dough is fermented. Sprinkle more flour on top of the mat to prevent sticking. Put the fermented dough on the mat. Roll it into long strips. Divide the dough into 16 parts, about 34 grams per part. Knead each part of the dough. You can also just round it out with your hands like this.

4. After the dough is all rounded, take out the first dough , sprinkle a little flour on it to prevent it sticking, flatten it, and roll it out into a dough sheet. Wrap in the filling, about 35g of it, wrap it up along the side. Pinch tightly at the end. When done, place on a baking sheet or mat. Continue making the rest and roll out the dough. Put the filling on and wrap it up. Pinch the closure tightly and you’re done. That’s 16 buns all done!

5. Put cooking oil in the pan. Put in the buns in the pan and cover with the lid. Heat on medium heat. Cook for about 2 minutes, until golden brown on the bottom, then flip over. Add about 100 ml of water. Cover and simmer on medium-low heat for 8-10 minutes. After 10 minutes turn over. Fry until both sides are golden brown and ready to serve!

6. Here comes the second frying, put the buns in, cover and fry for 2 minutes. Give it a flip after 2 minutes, add about 100ml of water. Cover with a lid and simmer on medium-low heat for about 8-10 minutes. Fry until golden brown on both sides and ready to serve.