Tuesday, October 29, 2019


Please refer to my post on 'Fresh Bamboo Shoots Pork Rib Soup' about my fresh bamboo shoot story. These paus with bamboo shoots and mui choy filling is Awesome!!!. The pau skin is light and fluffy. The slightly sweet skin blends well with the savoury taste and flavour of the filling. The bamboo shoots are crunchy though blanched, fried and steamed. 
You would not stop with just ONE but I had no choice because I need to share some with my mom, sister and other family members.  No worries, I will try to get some fresh bamboo shoots from my cousin in Taiping during my next visit end of November. 

Bamboo Shoots Mui Choy Pau Filling
Recipe adapted from Coco Kong's Cookbook [modified]
Ingredients For Bamboo Shoots Mui Choy Fillings
180 gm minced meat
160 gm fresh bamboo shoots - blanched, drained and chopped
100 gm mui choy - rinsed well, soaked for 5 minutes, drained and chopped
1 tsp chopped ginger and shallots
150 ml water
some toasted sesame seeds [optional]
1 tbsp each sugar, cooking wine and light soy sauce
1 tsp mushroom stock granules
1/2 tsp white powder
1 tbsp cornflour + 50 ml water
  1. Heat wok with 1/2 tablespoon oil, saute ginger and  shallots, add minced meat. Stir fry to mix well or until meat turned white.  Add seasoning and bamboo shoots. Stir fry for awhile.
  2. Add in  mui choy, stir to mix well, then add 100 ml water.  Let it boils and cook for 5-10 minutes  Stir fry to mix well, fry until water is almost dry.
  3. Stir in cornstarch water to thicken. Add in chopped spring onions and sesame seeds. Dish up and leave to cool before using.  Can prepare and refrigerate until required.
Ingredients for Pau Skin
[makes 16 medium size paus]
400 gm pau flour
2 tsp yeast
60 gm icing sugar
240-250 ml water [this depends on the 'age' of flour]
1/4 tsp vinegar
1 tsp vegetable shortening
  1. Combined flour, sugar, yeast in a mixing bowl.  Gradually add in water to form a rough dough.  Knead until well mixed, then add in shortening.  Continue to knead until  smooth and pliable.  
  2. Shape into a ball, dust with some flour to prevent sticking to hand.  Place in mixing bowl, cover to rest for 20 minutes or until double in size.
  3. Punch down dough, then roll into round.  Divide into 16 equal portions, each to roll into balls.  Flatten each one in circle. Flatten the edges, place filling [about 1 heaped tablespoon] in the centre, gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
  4. Place on parchment paper and steaming tray.  Proof for about 20-30 minutes or until double in size.
  5. Finish doing the rest.  Place steaming tray over rapidly boiling.  Cover to steam for 12 minutes.  Off heat and remove paus after 2-3 minutes.
  6. Cool on wire rack or serve immediately.  ENJOY!!


Anonymous said...

bookmarked!!, I like your blog!

Kimmy said...

Thank you. These paus are lovely. Enjoyed it very much. Something different from the overly sweet char siew paus.

Anonymous said...

If I just want to try making 4 pau, what can I substitute for vegetable shortening

Kimmy said...

Hi Anonymous, you can use corn oil or omit. Some Chinese steamed bun recipes do not use shortening or oil.

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