This recipe was created for Club House for Chefs by: Alessandro Vianello, Executive Chef of Gooseneck Hospitality in Vancouver.
For the Cornstarch Mixture: Mix cornstarch with equal parts of cold water and reserve.
For the Filling: Sautee the onions and garlic in bone marrow fat until translucent. Add Club House Garam Masala and cook out for about 3 min. Add the beef. Deglaze with the white wine and vinegar. Add cornstarch mixture and stir well. Season to taste.
For the Dough: Add the yeast to warm water and let sit for a couple of minutes. In a large bowl, combine flour, sugar and baking soda. Combine flour mixture with yeast and warm milk. Kneed the dough until it becomes a solid mass. Place dough in an oiled bowl and allow to rest for about 40 min in a warm area, it should double in size.
For Assembly: Remove dough and roll into a log, cut into 12 even pieces. Roll the pieces into approximately 4 inch circles. Place a large spoonful of the filling in the middle and crimp the dough around the it. Place in a steamer basket or on a tray with parchment. Steam in the bamboo steamer or in a steamer.
For Serving: Plate the Curry Beef and Bone Marrow Steam Buns in a decorative manner on a board o plate with a side of black vinegar.
