Shuāngbāotāi with a South Asian Twist

Ingredients

In this South Asian adaptation of Shuāngbāotāi, we infuse the traditional Chinese recipe with the vibrant flavors of South Asian cuisine. The original recipe is typically filled with a mixture of ground pork, scallions, and seasonings. However, in this version, we incorporate South Asian spices such as cumin, coriander, and turmeric to add a distinct flavor profile. Additionally, we use a combination of ground beef and lamb for the filling, which adds richness and depth to the dish. We alse have the original recipe for Shuāngbāotāi, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the filling: For the filling:
• 200g ground beef 200g ground beef
• 200g ground lamb 200g ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the dough. Gradually add warm water and knead until a smooth and elastic dough forms. Cover the bowl with a damp cloth and let it rest for 1 hour or until doubled in size.
2. 2.
   In a separate bowl, mix together the ground beef, ground lamb, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, chili powder, salt, black pepper, and chopped cilantro for the filling. Ensure that all the ingredients are well combined.
3. 3.
   Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into small portions and shape each portion into a ball.
4. 4.
   Take one dough ball and flatten it into a small disc. Place a spoonful of the filling mixture in the center of the disc. Gather the edges of the disc and pinch them together to seal the filling inside. Repeat this process for the remaining dough balls and filling.
5. 5.
   Arrange the stuffed buns on a steamer tray lined with parchment paper. Leave some space between each bun to allow for expansion during steaming. Cover the buns with a damp cloth and let them rest for 15 minutes.
6. 6.
   Meanwhile, bring water to a boil in a steamer. Once the water is boiling, place the steamer tray with the buns inside the steamer. Steam the buns for 15-20 minutes or until the dough is cooked through and the filling is hot.
7. 7.
   Carefully remove the steamer tray from the steamer and let the buns cool for a few minutes before serving. Enjoy the Shuāngbāotāi with a South Asian Twist while they are still warm.

Treat your ingredients with care...

• Ground beef and lamb — Ensure that the meat is fresh and properly cooked to avoid any food safety concerns.
• Cumin, coriander, and turmeric powder — Use high-quality spices for the best flavor. Toasting the spices before adding them to the filling can enhance their aroma.

Tips & Tricks

• If you prefer a spicier filling, increase the amount of chili powder according to your taste.
• Serve the Shuāngbāotāi with a South Asian Twist with a side of mint chutney or yogurt sauce for a refreshing contrast.
• You can make the dough in advance and refrigerate it overnight. Just make sure to bring it to room temperature before shaping and steaming the buns.
• Experiment with different fillings by adding vegetables like finely chopped bell peppers or grated carrots to the meat mixture.
• Leftover Shuāngbāotāi can be reheated by steaming them for a few minutes until heated through.

Serving advice

Serve the Shuāngbāotāi with a South Asian Twist as a main course or as a delightful snack. They are best enjoyed warm, straight from the steamer.

Presentation advice

Arrange the steamed buns on a platter, garnish with fresh cilantro leaves, and serve them alongside a small bowl of mint chutney or yogurt sauce. The vibrant colors and enticing aroma will make the dish even more appealing.