The original recipe for this pau filling is from Coco Kong’s book on ‘Paus’. I followed the meat filling recipe but used my usual ‘Sure-Can’ pau skin recipe cos’ I wanted a bigger quantity.
For the filling, the meat is cooked with red rice wine yeast [ang chow], thus is the name of this pau ‘Fookchow Red Rice Wine Yeast Paus’. The filling is quite like Char Siew with red rice wine yeast flavor, more of a savoury taste than the sweetness of char siew. It has the fragrance of rice wine.
Overall, it is quite unusual but good. The pau skin is perfect – soft, light and fluffy. If you are one that loves meat paus but afraid of the sweetness of char siew filling, then you can give this one a try.
I made a total of 16 medium size paus. You can make smaller or bigger ones, according to own preference.
Ingredients for Filling
[makes 16 paus]
300 gm pork tenderloin with some fats – diced or coarsely chopped
1 heaped Tbsp red rice wine yeast residue [Ang Chow in Hokkien]
1 tbsp each chopped ginger and garlic
1 stalk spring onions – chopped
Some toasted sesame seeds [optional]
1 tbsp oyster sauce
1-1 ½ tbsp light soy sauce
2 tbsp brown sugar [optional]
½ tsp each of salt and msg [I omit the msg, replaced by sugar]
120 ml water
- For Filling - Heat a non-stick wok with ½ tbsp oil, sauté ginger and garlic until aromatic. Add in the meat and fry until meat colour turns white. Add in ang chow and seasoning, stir fry to cook for a few minutes, then pour in the water.
- Bring to boil and simmer until the sauce is reduced. Add in plain flour and cornstarch to thicken. Off heat, add in spring onions and toasted sesame seeds.
- Dish up to cool and chill in the fridge until required [can prepare the filling a day earlier].
[makes 16 paus]
350 gm pau flour
1 tsp double action baking powder
40 gm castor sugar
1 tsp instant yeast
200 ml luke warm water
¼ tsp vinegar
1 tbsp shortening
- For the Skin – Sift flour and baking powder into a mixing bowl of an electric mixer, add in the sugar and yeast. Pour in water and vinegar, knead into a rough dough.
- Add in shortening and continue to knead until the dough is soft, smooth and shiny. Shape into a round ball, cover and leave to rest for 20 minutes.
- Punch down and divide dough into 2 equal portions [about 300 gm each]. Shape each portion into a round ball.
- Divide a portion into 8 equal portions, roll into rounds. Flatten each round and wrap up filling, gather the edges into a round or pleated pau. Place on paper case in the bamboo steaming tray. Finish doing the same for the remaining dough.
- Leave to proof for 30-40 minutes or until double in size.
- Steam paus over medium high heat for 12 minutes. Off heat and leave the paus in the steamer for a further 3 minutes before removing to cool on wire rack or serve immediately.