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1
Prepare the filling ingredients.
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2
You just have to chop everything up in the way you like (I do it as listed above).
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3
Heat a frying pan, add the ground meat and cook quickly.
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4
Add the onion, carrot and potato and continue stir-frying.
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5
When everything is more or less cooked through, add the noodles and stir fry some more.
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6
Add the chopped up curry roux, and mix to dissolve.
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7
Taste, and add seasoning with your favorite condiments (soy sauce, salt and pepper, and Japanese-style Worcestershire sauce etc.)
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8
Leave to cool.
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9
Make the basic bread dough, and complete the 1st rising.
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10
Deflate and divide into portions.
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11
Round off each portion of dough, cover with a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
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12
Deflate the dough lightly and roll it out with a rolling pin (make the middle thicker than the edges).
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13
Top with the portioned filling.
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14
From here on, this is how I wrap each bun.
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15
Fold up the top and bottom sides, then the left and right sides.
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16
With your right hand, pull up the dough edges towards the middle (where your left hand is).
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17
Turn the dough in the other direction and pleat the dough towards the center.
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18
Pinch the seams tightly closed.
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19
Turn the buns seam side down and neaten them up.
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20
Mist with water, and leave for the 2nd rising for 20 minutes.
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21
Optionally brush the surface with beaten egg, and top with panko.
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22
Mist with water again.
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23
Bake in a preheated 210C oven for 10 to 12 minutes.
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24
Done.
