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In a mixing bowl, add warm water and yeast, and mix until the yeast dissolved completely.
In the same bowl, add all-purpose flour, and mix to form a dought. Knead by hand until the dough is smooth.
Wrap the bowl in plastic wrapper and rest for 90 minutes.
In another mixing bowl, combine the ground beef and the rest of the filling ingredients, and mix well. Set aside.
Dust the working surface with flour, and knead the dough into a long rope about 1.5-inch diameter. Cut the rope into 1.5-inch pieces.
Using a wooden roller, roll each piece into a thin circle wrapper.
Put a wrapper in the left hand, place filling in the center of the wrapper, fix the starting point with the right hand thumb and begin to fold the edge counterclockwise, and move the thumb slowly in the process., Repeat this step to seal the bun completely.
Place the buns with the sealed side down in a flat bottom cooking pan, leave a small gap between them, sear both sides until golden brown first, about 3-4 minutes on each side.
In the same pan, add ½ cup cold water. (The water level should reach about half way of the buns.)
Cover with a lid, cook over medium heat until the water almost evaporated. Uncover the lid, and sear both sides to golden and crispy, about 2 minutes.
Enjoy!