Shuāngbāotāi - Chinese Steamed Buns with Savory Filling

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 30g (2 tbsp) sugar 30g (2 tbsp) sugar
• 240ml (1 cup) warm water 240ml (1 cup) warm water
• 15ml (1 tbsp) vegetable oil 15ml (1 tbsp) vegetable oil
• For the filling: For the filling:
• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 100g (3.5 oz) shiitake mushrooms, finely chopped 100g (3.5 oz) shiitake mushrooms, finely chopped
• 1 small carrot, grated 1 small carrot, grated
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 15ml (1 tbsp) soy sauce 15ml (1 tbsp) soy sauce
• 15ml (1 tbsp) oyster sauce 15ml (1 tbsp) oyster sauce
• 5ml (1 tsp) sesame oil 5ml (1 tsp) sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and sugar for the dough. Gradually add warm water while stirring until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
3. 3.
   Meanwhile, prepare the filling by combining the ground pork, shrimp, shiitake mushrooms, grated carrot, spring onions, garlic, soy sauce, oyster sauce, sesame oil, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Once the dough has risen, punch it down to release the air. Divide the dough into small portions and roll each portion into a ball.
5. 5.
   Take one dough ball and flatten it with your palm. Use a rolling pin to roll it into a circle, about 10cm (4 inches) in diameter.
6. 6.
   Place a spoonful of the filling in the center of the dough circle. Gather the edges of the dough and pinch them together to seal the filling inside. Repeat with the remaining dough and filling.
7. 7.
   Arrange the filled buns on a steamer lined with parchment paper, leaving some space between them to allow for expansion. Cover the steamer with a lid and let the buns rest for 15 minutes.
8. 8.
   Steam the buns over high heat for 15-20 minutes or until they are puffed up and cooked through.
9. 9.
   Carefully remove the steamer from the heat and let the buns cool for a few minutes before serving. Enjoy the Shuāngbāotāi while they are still warm and steaming.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the filling to remove any grit or impurities.

Tips & Tricks

• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• If you prefer a spicier filling, add a pinch of chili flakes or a dash of hot sauce to the mixture.
• Experiment with different fillings such as chicken, beef, or vegetarian options to suit your taste preferences.
• Serve the Shuāngbāotāi with a side of soy sauce or chili sauce for dipping.
• Leftover buns can be stored in an airtight container in the refrigerator and reheated by steaming for a few minutes before serving.

Serving advice

Serve the Shuāngbāotāi as a main course accompanied by a fresh salad or steamed vegetables for a complete and satisfying meal. Alternatively, they can be enjoyed as a snack or appetizer.

Presentation advice

Arrange the steamed buns on a serving platter, ensuring they are evenly spaced and visually appealing. Garnish with a sprinkle of chopped spring onions or sesame seeds for an added touch of color and flavor.