Crispy Vegan Beef Pie Buns


Dough (makes 10 buns)

  • 2 1/2 cups all-purpose flour 
  • 3/4 cup boiling water
  • 1 pinch salt

Filling and Seasoning



Make the Dough:

  1. Combine the flour and salt in a large bowl
  2. Using a finger or a spoon, make a well in the middle of the mixture and slowly pour in the hot water.
  3. Using a spatula, fold in all the flour until a rough dough forms with no dry spots of flour (if dough is too dry, add 1 tbsp cold water at a time).
  4. Transfer the dough onto a cleaned surface and knead for about 10-12 minutes, then cover with a damp towel and let rest for 30 mins.
Prepare the Filling:
  1. In a heated non-stick pan, sauté chopped white onion in 2 tsp of oil until translucent.
  2. Add vegan ground beef and cook according to package instructions.
  3. Add chopped green onions, Ty Ling Pure Sesame Oil, salt, white pepper, and Ty Ling  5 Spice Seasoning. Mix well and cook for an additional 2-3 minutes.
Assemble and Cook the Buns:
  1. When the dough is ready, dust flour on the surface and roll the dough into a log, then divide the log into 10 equal portions.
  2. Flatten each portion with your palm and roll it into a 4.5-inch diameter disc.
  3. Place a spoonful of the filling in the middle and pleat to seal, then dab the smooth side with water and press on the sesame seeds.
  4. Heat a non-stick pan with a tbsp of oil. Gently flatten each bun with your palms and place them in the pan, sesame side down.
  5. Cook until golden brown, then flip.
  6. Add 1-1.5 cups of water to the pan, ensuring the water covers more than ⅓th of the bun’s height.
  7. Cover and lower the heat to low-medium. Cook until all water has completely evaporated, about 5 to 10 minutes.
  1. Serve the crispy veggie buns with a sprinkle of chopped green onions and Ty Ling’s Oyster Sauce and Sweet & Sour Sauce for dipping.