Chicken Sweet Potato Curry Steamed Paus

A soft, fluffy pau with savoury and a little spicy filling for a change from the usual sweet varieties.  Refrigerate paus in airtight container if not eating soon.

Ingredients
[makes 16 pieces]

350 gm pau flour or plain flour sifted together with 1 tsp double action baking powder

Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar

1 tsp instant yeast

1 tbsp shortening
Filling - Chicken, Sweet Potato Curry Filling [recipe here]

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.
2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3. Punch down dough and remove dough to a floured surface, shape into a round ball.  Divide into 16 equal portions. Shape each into a ball, then roll into flat circle.
4. Wrap a tablespoon of filling with each flatten dough.  Gather the edges into round or pleated shape paus.
5. Place shaped paus on parchment or greased proof  paper in the steaming tray.
6. Leave to prove for 15 - 20 minutes or until double in size.
7. Steam over high heat for 12 minutes in bamboo or electric steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough looking pau skin.