POTATO CHICKEN CURRY PAUS

This recipe is from Coco Kong’s book on ‘PAUS’.  There are many recipes on paus with various types of fillings from sweet to savoury, vegetarian to spicy ones.  Chose to make these potato chicken curry paus  to share with Little Thumbs Up April 2015 Event on ‘Chicken’.

These paus are not white cos’ I used unbleached plain flour instead of pau flour.  For better looks, I suggest you stick to pau flour, bare in mind pau flour is doubled the price of plain flour.  Haven't check whether there is GST for pau flour.

Verdict – the dough is easy to handle and after steaming, it is soft, moist and chewy.  Nice texture which is not crumbly.  The filling is not spicy but tasty.  The portion here is enough to make about 24 paus and not 12 according to the recipe.  So double this skin dough portion or cook only ½ portion of the filling.

Recipe Source – adapted from Paus by Coco Kong [modified]

Ingredients for Filling

[enough for 24 paus]

200 gm chicken breast meat – diced

1 onion- peeled and chopped

80 gm mixed vegetables – scalded and drained [I used carrots]

200 gm potatoes – boiled, peeled and diced

2 tbsp curry powder

1 tsp salt

1 tsp sugar

2 tsp light soy sauce

100 ml water

1 tbsp water mixed with 1 tsp cornflour for thickening

For Filling:

1. Heat with 1 tbsp oil, sauté onions, chicken, potatoes and mixed vegetables together with curry powder and seasoning until cooked through.
2. Add water and simmer until ingredients are tender.
3. Thicken with cornflour mix.  Dish up and set aside to cool.
   
   
   

Ingredients for Pau Skin

[makes 12 paus]

280 gm pau flour

40 gm icing sugar

2 tsp instant yeast

1 tsp white vinegar

130-140 ml water

25 gm shortening

For the Pau Skin:

1. Place all dough ingredients [except shortening]in a mixing bowl.  Knead into a dough, add in shortening and continue to knead until soft, smooth and pliable.
2. Shape into a ball, cover to rest for 30 minutes.  Punch down and divide dough into 12 equal portions [about 40-50 gm].  Shape into balls.  Flatten into circular disc.  
3. Wrap filling and gather the edges to make into a triangular shape pau.  Seal  the edges well.  Place on flattened  paper cup case.
4. Finish doing the same for the remaining dough.
5. Leave to proof for at least 30 – 40 minutes or double in size.
6. Bring water to boil, steam paus over medium heat for 10-12 minutes or till cooked through.
7. Remove and serve paus immediately or warm.
   
   
   
   
   
   
   

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours