Pau (other name: Bao, bau, humbow, nunu, bausak, pow) is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. this recipe is adapted from:
For Chicken Filling
- 250 grams skinless, boneless, chopped chicken breast
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons oyster sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon hoisin sauce
- 3 1/2 tablespoons sugar
- 1 teaspoon chopped shallot
- 1 teaspoon chopped garlic
- 2 tablespoons chopped yellow onion
- 1/2 teaspoon black pepper
- 2 tablespoons water
- Oil for frying
- Heat wok over medium heat. Pour in oil, then stir in garlic and shallot. Stir fry until it is light golden. Add chicken, and then stir fry until the pink color disappears. Stir in light soy sauce, oyster sauce, dark soy sauce, hoisin sauce, black pepper, sugar, salt, sesame oil and water. Mix well. Add in onion, and then stir fry over moderate heat until mixture thickens.
- Remove the mixture from the heat. Set aside to cool to room temperature.
For Pau Dough
- 500 grams pau flour, sifted
- 2 1/2 teaspoons active dry yeast
- 100 milliliters warm water
- 125 grams caster sugar
- 5 teaspoons shortening
- 2 1/8 teaspoons baking powder
- 1/4 teaspoon salt
- 115 milliliters water
- In a medium bowl, mix together yeast and 100 milliliters warm water. Stir well.
2. In a large mixing bowl, mix together 130 grams flour and
yeast mixture. Allow to stand for 15 minutes.
3. Mix in the remaining flour, baking powder, sugar, salt,
shortening and water. Knead until dough surface is smooth
and elastic. Cover with a damp cloth and let it rise in a warm
place for 1 1/2 hours or until doubled in bulk.
4. Turn dough out onto a lightly floured surface and knead until
smooth and elastic, about 8 minutes.
5. Divide dough into 18 equal pieces. Shape into balls. Roll each
out into a circle. Put 1 tablespoonful of prepared chicken
mixture in the center of each circle, and wrap dough around
filling. Place seams down onto wax paper squares. Let stand
covered until doubled, about 30 minutes.
6. Bring water to a boil in steamer, and reduce heat to
medium; the water should still be boiling. Transfer as many
pau on wax paper as will comfortably fit onto steamer and
leave 1 to 2 inches between the pau. Cover steamer with lid.
Steam pau over boiling water for 15 minutes.
7. REMOVE LID BEFORE you turn off heat, or else water will
drop back onto pau surface and produce yellowish "blisters"
on it surfaces. Continue steaming batches of pau until all are