STEAMED MEAT PAUS [SANG YOKE PAUS]

This is another Sang Yoke Pau which I made using Agnes Chang’s recipe for the filling. While mixing the ingredients you can smell the fragrance of it. It is also very easy to prepare. Just combine all the ingredients and chill until required. The filling is not pre-cooked before use. I believe this is why the name is Sang Yoke Pau [meaning uncooked meat paus].

Anyway, the filling is fragrant and the pau skin is soft, moist and chewy.  Nice.

Recipe adapted from Agnes’s book – Let’s Eat [slightly modified]

Ingredients For Filling

300 gm pork or chicken – coarsely minced [I used 50/50 of both meat]

100 gm water chestnuts or sengkuang [I used sengkuang]

2 shallots – peeled and grated

½ inch ginger – skinned and grated

1 stalk spring onions – diced

3 tbsp water

Seasoning

2 tbsp light soy sauce

1 tsp wine

1 tsp each of sugar and sesame oil

½ tsp of salt and msg

¼ tsp pepper

1 tbsp cornflour

1. 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.
2. For the pau skin, I used the Starter Dough Method recipe from my earlier post because this is a good pau skin recipe.
   

Ingredients for Pau Skin - starter dough method 
Recipe Source - No Frills Recipes
[makes 20 paus]

2 1/2 tsp instant yeast
120 ml lukewarm water [original uses 100 ml]
130 gm pau flour - sifted

• Mix ingredients together into a soft and rough dough.  Cover and leave to rest for 15 minutes.

370 gm pau flour - sifted
100 gm caster sugar [original uses 125 gm]
120-130 ml water  [original uses 100-115 ml]

2 tsp double action baking powder [original uses 2 1/8 tsp]
5 tsp shortening

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] with the yeast dough in a mixing bowl.  Knead until well combined [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.   I find the dough texture is quite similar to that of my tortoise buns [Mi Koo].
2. Shape into a ball and cover to rest for about 30 minutes [original is for 1-1 1/2 hours] or until double in size.   
3. Punch down dough and remove dough to a floured surface.
4. Divide into 20 equal portions [about 45-50 gm] and roll into balls.  
5. Flatten each ball, then roll into flat circle.
6. Wrap filling with each flatten dough.  Gather the edges and shape into pleated paus or round balls.  Place on parchment or greased proof  paper in the steaming tray.
7. Leave to prove for 45 minutes from the time you finished shaping the last pau or until double in size.  
8. Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 2-3 minutes before uncovering and remove to cool on wire rack. 
   
   
   
   
   
   

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours