Curry Beef and Bone Marrow Steam Buns

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Onion, small dice 100 g
Bone marrow 60 g
Garlic, chopped 20 g
White wine 30 mL
Club House Garam Masala 2 tbsp
Ground beef 200 g
Black vinegar 30 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Cornstarch Mixture
Corn starch, mixed with 2 tbsp cold water 2 tbsp
pack Active dry yeast 1
Warm water 125 mL
AP flour (plus a little extra for kneeding) 250 g
Sugar 20 g
Baking powder 1/2 tsp
Warm milk 125 mL
Canola oil 15 mL


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.

You might also be interested in: