Dai pau

Recipe for dai pau

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Dai pau, also known as "big buns" or "steamed pork buns," are a popular Chinese dish that originated in Guangdong province. These fluffy, steamed buns are filled with a savory mixture of seasoned ground pork and are a staple in dim sum menus around the world. The recipe for Dai pau requires basic ingredients like flour, yeast, sugar, and soy sauce, making it easy to recreate at home. The buns are typically enjoyed as a snack or light meal and can be served with soy sauce or chili sauce for dipping.

Keywords: Chinese cuisine, dim sum, steamed buns, ground pork, Guangdong province.

Dai pau details

Dai pau, recipe Rating: 4.4
Number of votes:86 INGREDIENTS:

Makes 12

(A) Dough:

250g water

500g pau flour

¼ tsp salt

3 tbsp shortening

1½ tsp yeast

100g sugar

(B) Filling:

200g minced or sliced pork

100g chicken breast, sliced

6 mushrooms, soaked and halved

3 hard boiled eggs, each divided into 4

2 stalks of spring onions, diced

1 tbsp oyster sauce

1 tbsp light soy sauce

½ tsp wine

½ tsp sesame oil

1 tsp sugar

1 tbsp cornstarch

Pepper

1 cm ginger, chopped finely

3-4 cloves garlic, chopped finely

1 tbsp oil

METHOD:

To prepare dough

(a) Using breadmaker:

1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker. Insert bread pan into breadmaker.

2. Select setting to Dough. Press Start to begin.

3. When unit signals and display reads 0:00, remove dough.

4. Punch dough down to release air bubbles produced during the proofing. Divide dough into 12 equal portions, each weighs approx. 70g. Shape into rounds. Cover dough with a damp cloth and rest for 5 minutes.

(b) Using mixer:

1. Add pau flour and salt into a mixing bowl. Combine castor sugar, yeast and water with flours. Blend to mix well. Beat using dough hook for 2-3 minutes until a smooth dough is formed.

2. Add in shortening. Continue to knead until the dough is smooth and elastic (for about 10 minutes) .

3. Proof dough for 60-90 minutes until dough passes the finger-tip test .

4. Divide dough into 12 equal portions, each weighs approx. 70g. Shape into rounds. Cover dough with a damp cloth and rest for 5 minutes.