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Thursday, July 30, 2015


Honestly, I'm never tired of paus especially the home-made ones cos' I can choose the fillings that I like.  Given a choice, I'll go for savoury fillings but sweet ones are also good, too.  With sweet ones, I have to exercise some 'control' lest I eat too many of it. 
Anyway, this one is with savoury filling.  It's an easy to prepare pau filling with meat and vegetables.  The recipe is from this cookbook [孟老师的中式面食] which I saw from Happy Home Baking.  I managed to make 14 paus from this dough which weighs about 450 gm.  Only used half of the filling.  I think the filling is enough for 2 portions of the dough recipe.
Verdict - dough is pliable, soft and smooth, easy to handle.  The pleats stay even after proofing and steaming.  These paus are soft and light and the filling is fragrant with crunchy cabbage.
Ingredients for the Filling
[makes 14]
200 gm minced pork [with some fats]
1/2 tsp salt
3 tbsp juice/water squeezed from cabbage*
1 tbsp light soya sauce
1 tsp grated ginger
1 tsp caster sugar
1/2 tsp white pepper
2 tbsp sesame oil

200 gm cabbage
3 stalks spring onions - finely chopped
  1. Wash cabbage, chop finely, squeeze out the water [with hand]. Reserve 3 tablespoons of the water*. Mix in 1 tablespoon of sesame oil to the cabbage and set aside.
  2. Place minced meat in a small mixing bowl. Add salt and add in a little water [squeezed from the cabbage]. Use a pair of chopsticks to stir constantly in the same direction till the water is fully absorbed. Continue to add in the remaining water, a little at a time, stirring with the chopsticks in the same direction. With each addition, make sure water is fully absorbed before adding more water.
  3. Add in soya sauce, stir with chopsticks in the same direction, mix well.
  4. Add in grated ginger, sugar, pepper, stir with chopsticks in the same direction, mix well.
  5. Add in remaining 1 tablespoon of sesame oil, stir with chopsticks in the same direction, mix well. 
  6. Add in finely chopped spring onions and cabbage.  Mix well. Leave to chill in fridge for 1 hour.  You can prepare the filling earlier and refrigerate until required.
Ingredients for the Dough
[ dough weighs 450 gm - makes 14 x 30 gm]
250 gm plain flour [I used pau flour]
3 gm instant dry yeast [about 3/4 tsp]
30 gm caster sugar
150 ml water
1 tsp shortening or oil
  1. Place all the dough ingredients [except shortening] in a mixing bowl. Knead to form a rough dough. 
  2. Add in shortening and knead till smooth. Cover dough with a damp cloth and let it rest for 5 minutes.
  3. Divide dough into 14 equal portions.  Shape each into a ball then flatten to form small discs.
  4. Wrap the dough with filling [about 1 tbsp]. Place pau  on paper cup cases.  Proof for 40 minutes or double in size.
  5. Place paus in a steamer and space them apart so that they do not touch one another. 
  6. Steam over boiling water at high heat for 12 minutes.
  7. Turn off the heat and leave the lid slightly open for 3 minutes before removing the whole lid. Serve warm. 
Keep any leftovers in fridge [store in airtight containers] and re-steam till hot before serving.


Amy Baking Diary said...

Kimmy, your pau is so well done! My pau looks very ugly. I need a lot of practice.

Edith C said...

You baos motivate me to make some for my family.

Kimmy said...

Hi Amy, this is a good bao dough recipe. Very soft, smooth and pliable that makes it easy for wrapping and pleating. Yes, bao making do need practice and I'm always trying new recipes. Some didn't turn out well as expected and they aren't posted here, hehehe!

Kimmy said...

Hi Edith, if you have the time, do make some for your family. Baos keep well in the freezer. Make more if you can with various fillings. You get to eat fluffy baos anytime, hehehe!

Betty said...

Hi Kimmy these are the best of your steamed pleated bao!

Kimmy said...

Thanks Betty, once the dough is soft, smooth and pliable, making the pleats is not so difficult, hehehe! The proofing time is also very crucial.

Veronica Ng said...

Hi Kimmy,
I always love to see your baos. Your pleating technique is real good. Wish I could have one of your yummy baos.
By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at to follow up on this.

Kimmy said...

Hi Veronica, honestly not all the baos that I made turned out 'pretty'. It all depends on the bao dough, filling and my patience. The failed ones aren't here, hehehe! I believe we can all make good, lovely baos through regular practice cos' I had a friend with arthritis could make soft, chewy steamed buns using hand knead dough. She is very persistent. BTW, thanks for the nomination and advice. I'll do the needful.

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