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Thursday, October 25, 2012

Pan Fried Steamed Buns [Sui Chern Pau]

Tried some of these paus during my Taiwan trip.  They were delicious with soft and moist pau skin.  The meat filling was juicy, soft and fragrant.
Came across this recipe from Fong's Kitchen quite awhile ago and just got the time to try it now.  My family could enjoy these lovely 'Sui Chern Paus' for morning breakfast as I prepared all the dough and meat fillings a day ahead.  Very satisfied.  Fong prepared this for lunch and serve them with a hot and sour soup.  Yummy!!!
Ingredients for Meat Fillings 
[thanks to Fong of  Fong's Kitchen Journal for sharing this lovely recipe]
200 gm minced pork (with some fats)
3 - 4 leaves of Chinese cabbage - blanched in boiling water for 2-3 minutes to soften.  Drain off excess water, squeeze dry and chopped into small pieces
a  handful of Chinese chives - chopped mix with 1/2 tsp each of salt and sugar, sit for 30 minutes.  Squeeze out excess water,
2 stalks spring onion - chopped
a small piece of ginger - grated 
1/2 cup stock add seasoning [oyster sauce, pepper, sugar, sesame oil to taste]
  1. Place meat in a bowl, add ginger and spring onion.  Stir in 1 direction for several minutes.  Gradually add in the stock and stir to incorporate into the meat.  Add in the cabbage and chives.  Stir well to combine until a sticky paste develops.
  2. Chill in the fridge for at least an hour before use [I prepared this a day before].
Ingredients for Pau Dough
[makes 12 pieces]
250 gm plain flour [I used superfine flour]
1 tsp instant yeast
2 tbsp caster sugar
A pinch of salt
125 ml - 140 ml water
2 tbsp cooking oil [I used 1 tbsp of shortening]


Flour Solution - mix 1 tsp plain flour with 1 cup water
 
 
 
Various stages of making pan fried steamed paus
  1. Place the dry ingredients in a mixing bowl [except water and oil].  Gradually add in the water and knead into a dough.  Add in the oil/shortening and continue to knead until the dough is smooth and pliable.  Shape into a ball and cover to rest for 45 minutes or until double in size.  [I place the dough in plastic bag and tied up tightly  and kept it in the fridge a day ahead.  Thaw to room temperature then continue with Step 2].
  2. Punch down the rested dough and divide into 12 portions.  Round each portion and rest for 5 minutes.  Roll each portion into a round disc.  Complete rolling out all the 12 portions.
  3. Fill each portion with a tablespoon of meat mixture and pleat into a pau shape, seal the edges well into a pleated bun.
  4. Oil lightly a non-stick pan and arrange the buns from the outer circle towards the centre [see above photos].  Turn on the heat to medium to pan fry [brown] the buns lightly.  When the bottom skin is slightly browned, pour in the flour solution until it reaches about half the height of the buns.  
  5. Cover and let it steam cook over medium low heat for about 15-20 minutes or until the flour solution starts to dry up.   Drizzle a little sesame oil around the edge of the pan and sprinkle over some toasted sesame seeds and chopped spring onions.  Cover for another minute and serve hot immediately.
Cooked Paus before inverting
Inverted pan fried steamed buns

4 comments:

Phong Hong said...

Kimmy, the flour solution, is that in the recipe? I can't seem to find :)

Kimmy said...

Hi Phong Hong, thanks for highlighting. Overlooked. Some recipe use only water. With the flour added, it makes the bun edges a little crispy.

Claire said...

Hi Kimmy, 1 cup is how many ml?

Kimmy said...

Hi Claire, 1 cup liquid [water] is equivalent to 250 ml.

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