Steamed Meat Paus (Sang Yoke Paus)

When I saw Kimmy’s post, I straight away bookmarked it. Finally, I got chance to try it and  just realised that she also used my all-time favourite Bao skin too (see previous post), which shared by Cheah. Thanks Kimmy, the Paos are very yummy and I hope I can wrap as perfect as yours one day :)

Recipe adapted from Agnes’s book – Let’s Eat (slightly modified) via Cooking Pleasure

Ingredients for filling :

200 gm chicken or pork – coarsely minced (I used chicken meat)

80 gm yam bean or bengkuang

2 shallots – peeled and grated (I omit)

½ inch ginger – skinned and grated

1 stalk spring onions – diced (I omit)

1 tbsp water

Seasoning

1 Tbsp light soy sauce

1 Tbsp oyster sauce

1 tsp wine (I omit)

1 tsp each of sugar and sesame oil

½ tsp of salt and msg

¼ tsp pepper

1 Tbsp cornflour

Method:

- Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.

Source : No-Frills Recipe (half-recipe)

Ingredients for Bao or Paus skin :

(A) Starter Dough:

70 gr Pau flour or Hong Kong flour

1-1/4 tsp Instant yeast

50 ml Lukewarm water

(B) Main Dough:

180 gr Pau flour or Hong Kong flour

65 gm Caster sugar

20 gr Crisco shortening

1 tsp Baking powder

1/4 tsp Salt 

55 ml water

Method:

A - Starter Dough

- Mix the instant yeast with lukewarm water, stir well.

- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough

- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.

- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr or till double in size.

- Punch  down dough to expel some air, transfer to a lightly floured surface and knead for a while.

- Divide into 10 pieces equal portion (weigh dough around @ 35 gr each)  and roughly shape into a ball.

- Flatten and roll out the dough into a circle. Place filling in the center, gather the edges and shape into pleated paus or roundballs.

- Place the pau onto a piece of greaseproof paper. Proof it for another 30-45 mins.

- Steam the pau over high heat for about 10 to 12 mins.

- Remove from steamer and serve while hot.

Yields : 10 mini Paus