Not the traditional way but definitely the fastest way and I promise, these pan-fried meat buns taste just as delicious. The dough doesn't need yeast, kneading or proofing time but yet the buns are soft and fluffy. The juicy filling just bring everything together in a yummy way. Do try!
Add all ingredients, except yogurt, into another bowl and mix well using a wooden spoon. Now add in yogurt and bring everything together. The dough will look like it's not going to come together but it will. Switch to using your hand, it'll be easier.
Place on a working surface and form the dough into a log. Cut into 8 equal pieces and form each piece into a ball. Cover them with cling film to prevent from drying.
Roll a ball into a more or less 4 inch (10 cm) disc. Place the filling inside, pleat the surrounding to fully cover the filling. Please refer to the video recipe above for better understanding. Continue with the rest of the balls, covering them as you go to prevent from drying.
Heat a pan with some oil on medium heat. Meanwhile rub some water to the bottom of the buns and lightly press on some sesame seeds.
When the pan is hot, place all the buns in it making sure they're not touching each other. Continue cooking for a few minutes until you see the bottom is crispy.
Now carefully add in hot water into the pan until ⅓ of the buns' height and immediately cover the pan. Continue cooking until the water evaporates (around 8-10 minutes). The water should be fiercely simmering the whole cooking time. Turn the heat off, sprinkle some sesame seeds and chopped spring onion on top and cover the pan for another minute (this will help them stick on the buns). Serve immediately with some chili oil.
Be careful when adding hot water into the hot pan because there will be splatters of hot oil everywhere, so try to add the water fast.