Take my Asian mince meat and flat bread dough to make these small delicious buns. Easy to make at home, using ingredients you might already have in your cupboards and freezer. It is also another suggestion of how to use my fragrant, delicious Asian spiced mince meat.

Asian mince meat

To get the best result for your buns, if you are making the mince on the same day, wait until the mince has cooled down before folding it in to your buns. Even better, make these buns from mince meat leftover from a previous day, after it has rested in the fridge. If you are using frozen mince meat, let it defrost before adding it into your buns. Otherwise when the meat defrost as the buns are cooking, the extra water will make the dough soggy. Resulting in broken buns or buns that are not cooked all the way through.

Substitutes

In the flat bread you can use whichever flour you have at home at the moment. You might have to adjust the amount you use, but you will feel this when you roll out the flat bread shape. It should not be too sticky, if so, add more flour, if it is too floury, add more yogurt.

Dipping sauce

Serve these mini buns with a green salad or as a side dish to your rice noodles with a light dressing of soy sauce, white vinegar, sesame oil and a dash of sriracha or other hot sauce.
Or serve the buns on their own with my quick dipping sauce. I use this quick dipping sauce in a lot of my Asian inspired dishes, such as spring rolls, summer rolls and dumplings of all kinds. Some times when I am tired after work, I will make a package of ramen and add this dipping sauce instead of a proper broth, cut up some vegetables to top with and dinner is done in less than an half an hour.

Freezable

The mince works really well to freeze, so make a big batch and portion it out before freezing. Making it ready to use on a moments notice. The flat bread dough freezes ok, but works best if done on the day. It only takes ten minutes to mix together, no raising time needed.
Unfortunately the buns themselves does not freeze well. It is difficult to get them to defrost without breaking and getting soggy. Taking them straight from the freezer to the pan does not work great either as they won’t heath through or burn when reheating in the pan.

Print Recipe

Asian buns

Combine my Asian mince meat recipe with my flat bread dough to make these small delicious buns.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: East Asia

Keyword: filled buns, mince meat

Servings: 10 Buns

Ingredients

Asian mince meat

• 400 g mince meat beef or turkey
• ½ tbsp sesame oil + extra to fry in
• 2 tbsp hoisin sauce
• ½ tbsp Siracha
• 1 tbsp lime juice
• 2 tbsp soy sauce
• 1 clove of garlic minced
• 1 tsp fresh ginger minced

Flat bread dough

• 100 g white self-rising flour
• 100 g oat flour
• 180 g Greek yogurt

Instructions

Asian mince prep

• Mince the garlic and fresh ginger.
• Mix all ingredients for the Asian sauce and add into mince, before pan frying it.
• Put some sesame oil in the frying pan and cook the mince mixture for 10 minutes for the mince to cook through and the sugar from the ingredients starting to caramelize.
• Drain mince meat and let it cool, before putting on rolled out flat bread.

Dough prep

• Mix all ingredients to a smooth dough. Add more flour or yogurt as needed to get the dough together.
• Divide into 40 gram dough balls, about 10 dough balls.
• Use your rolling pin to roll out the dough balls into roundels.

Assembling the buns

• Add 1-2 tbsp mince meat on each roundel, fold together and cook with the folded side down first.
• In a dry frying pan, on medium heath, cook the buns with the folded side down first. About a minute and a half on each side. As the frying pan heat up, you might have to readjust the heath or cooking time.

Notes

Serve with Asian dipping sauce:
Soy sauce
White vinegar
Sesame oil
Fresh chili or Sriracha

You can easily make your own self-rising flour by adding 1 tsp baking powder per 100g flour.

Variations

I have tried the Asian mince with vego mince and all other kinds of animal mince and it works just as well with everything. My favourite is to use turkey mince.

If you prefer to add some vegetables to your buns that works as well. Make sure the vegetables are not too wet. If you use vegetables that contain a lot of water, fry them first, let them rest until cooled and then add them to your bun before you close them. Good vegetables to choose are diced zucchini or aubergine.