FUZHOU VEGETABLE PORK PAUS

My husband told me that my mother in-law ate the Hock Chew Ang Chow Meat Paus right away when he brought some to her the other day. Whenever he goes visiting her, he must bring her something to eat, that prompted me to make more paus over the weekend. One of them, is this vegetable pork paus.

The filling is very easy and quick to prepare with just 2 main ingredients [cabbage and pork], no pre-cooking is needed.

This pau skin dough is a good one - pliable and easy to handle. I advise not to reduce the sugar as the pau skin should be a little sweet to taste good with the savoury filling. Looking at the pleated paus tells that the dough is good.   I could even pleat it into a leaf shaped pau.  

After steaming, it is soft, moist, fluffy and remains soft even on the next day.  But I always prefer steaming hot paus, it is more aromatic.

Recipe adapted from Coco Kong’s book on ‘Paus’ [slightly modified]

Ingredients For Filling

150 gm minced pork [with some fats should be good]

150 gm cabbage – chopped, marinated with ½ tsp salt and squeezed out excess water

1 tbsp fresh ginger juices [I used grated ginger]

1 tbsp spring onion juices 

Seasoning

1 tbsp light soy sauce, 1 tsp sugar, ½ tsp each of msg and dark soy sauce

1. For Filling – Mix and knead ingredients for filling with seasoning until it has a springy texture. Chilled for an hour in the fridge before use [I prepare this a day earlier]. Divide into 12 portions. 
   
   

Ingredients For Pau Skin

[makes 12 paus]

250 gm pau flour

25 gm wheat starch

60 gm icing sugar

½ tsp double action baking powder

1 ½ tsp instant yeast

130 – 140 ml water

¼ tsp vinegar

15 gm shortening

1. For Skin – Mix and knead all the ingredients [except shortening] into a soft dough. Add in shortening and continue to knead until dough is soft, smooth and shiny. Shape into a ball, cover to rest for 20-30 minutes.
2. Punch down and divide it into 12 equal portions [see photos]. Shape into ball and flatten it. 
3. Wrap up filling and gather the edges by pleating. Seal well and place it on paper case in a steaming tray. Repeat the same for the remaining ingredients.
4. Rest for 30 minutes and steam at medium heat over boiling water for 12 minutes. Off heat and leave paus in the steamer for a further 3 minutes before removing to serve or cool on wire rack.
   
   

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I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours