Chicken Pau/Chinese Steamed Bun Recipe with Chicken Filling (step by step photos)

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:
http://cheah2009.blogspot.com 

Ingredients: 

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 

Directions

1. 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. 
2. 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

Directions

1. 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 

       cooked.