Steamed Buns with Chapali Kebab Filling

chapali kebab buns
Yields: 8 Servings Difficulty: Medium Prep Time: 2 Hr 15 Mins Cook Time: 45 Mins Total Time: 3 Hr

Steamed Buns with Chapali Kebab Filling

Inspired by Japanese week of the 2020 Great British Bake Off, this twist on the Japanese Nikuman bun contains a beef filling that is inspired by the richly spiced Pakistani Chapali Kebab. Adapted from The Great British Bake Off and The New York Times.

Ingredients

0/25 Ingredients
Adjust Servings
    For the Dough
  • For the Filling
  • For the Herbed Yoghurt

Instructions

0/11 Instructions
    For the Dough
  • Place the flour, sugar, yeast, baking powder, oil and salt into the bowl of a stand mixer fitted with the dough hook.
  • Mix on slow speed, gradually adding the water to make a soft, smooth dough.
  • Continue to mix until gluten has developed, about 5 minutes. Alternatively, knead by hand for 10-15 minutes until the dough is smooth and gluten is developed.
  • Cover and let rise in a warm place until doubled in size, about 60 minutes.
  • While the dough is rising, prepare the filling. Place the first 10 filling ingredients in a medium bowl and mix to combine. Form into 8 equal portions and form into 5 cm/2 inch patties. Cover and chill until needed.
  • Mix together ketchup and tamarind paste in a small bowl. Cover and chill until needed.
  • Once the dough has doubled in size, turn it out onto a lightly flour-dusted work surface. Using your hands, roll out the dough into a log and divide it into 8 equal-sized pieces. Roll each piece into a ball, lightly dust with flour and place each onto a square of parchment paper. Cover the dough balls with oiled plastic wrap and let rest for 10-15 minutes, until puffy.
  • Using your hands, press dough into a round that is roughly 4 inches/10.5 cm in diameter and thicker in the centre. Place one patty in the centre of the round and topped with a bit of jalapeno and 1 tsp of the tamarind ketchup. To close the bun, form pleats with the edge of the dough until the filling is encased then twist to close the top.
  • Repeat for the remaining 7 balls of dough. Cover plastic wrap and leave the filled buns to prove for a further 15 minutes.
  • Bring 2 inches of water to a boil in the bottom saucepan fitted with a stainless steel insert. Place 3 buns at a time in the steamer insert on their squares of parchment paper. Cook for 15-17 minutes until the bun feels firm, liked cooked pizza crust. Keep warm while you cook the remaining buns, in two more batches. Be sure to check the level of the water in between batches and refill as necessary. Serve immediately when all buns are cooked. Leftovers can be kept in the fridge and reheated in the toaster oven as needed.
  • While the buns cook, stir together the yogurt, cilantro, mint, jalapeno and salt in a small bowl. Serve with the buns.

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