pan-fried buns with snow vegetables - wilfriedscooking

Ingredients

• 17.6 oz (500 g) white wheat flour (high gluten)
• 8.9 oz (250 ml) warm water plus some extra when needed ((temperature at 40 C))
• 0.18 oz (5 g) salt
• 7.1 oz (200 g) lean beef (optional)
• 30 oz (850 g) pickled mustard greens
• 10.6 oz (300 g) tofu
• 13.2 oz (375 g) white cabbage
• 3.5 oz (100 g) ginger (80 g for the dish, 20 g for the (optional) beef)
• 2 tbsp soy sauce
• 1 tsp tbsp old soy sauce (for seasoning the beef, when used)
• 1/2 tsp starch (for mixing with the beef, when used)
• 1.5 oz (40 g) lard (optional, can be replaced by olive oil or other vegetable oil)
• 3 tbsp olive oil (optional, can be replaced by lard which is more traditional)
• 1 tbsp rice wine (Shaoxingjiu or local rice wine)
• 1.8 oz (50 g) garlic
• 3 Asian small red peppers ((de-seeded for less spicy))
• 0.5 tsp sugar (for seasoning the beef, when used)
• 6 tbsp vegetable oil