Meat & vege pau
Recipe for meat & vege pau
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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250g minced meat (pork or chicken)
200g chinese cabbage, shredded
2 tsp salt
1 1/2 tsp rice/Shao Xin wine
2 tsp sesame oil
2 1/2-3 tbsp light soya sauce
2 tbsp cornflour
1 tbsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp sugar
Pepper to taste
200g cake/superfine flour
100g pau flour
1/2 tsp baking powder
50g castor sugar
2 tsp instant yeast
70g Dough Starter
- Prepare filling: In a plate, add salt to shredded chinese cabbage. Leave for 15 minutes. Squeeze to remove excessive water from the cabbage. Mix cabbage with the rest of the ingredients of filling. Marinate for about 1 hour.
- Prepare main dough: Sift cake flour, pau flour and baking powder into a mixing bowl. Combine flours with sugar and water. Beat until a smooth dough is formed.
- Add in dough starter and shortening. Continue to knead until the dough is smooth, elastic and close to the stage where a thin membrane can be formed when dough is stretched of Basic Sweet Bread Dough).
- Divide dough into 30g portions. Roll each portion into ball, covered with a damp cloth and set aside to rest for 5 minutes.
- Use a rolling pin to roll out a portion of dough such that edges are thinner than the central part. Place some filling in the centre and wrap to form a pau. Repeat for remaining dough. Cover pau with damp cloth and prove for 30 minutes.
- Boil water in a steamer. Reduce fire to medium heat. Steam man tou for 10 minutes. Serve while paus are still hot.
- The dough starter recipe will give you about 4 portions of starters. Store the rest in air-tight container in freezer. Just bring a portion of starter back to room temperature when you need it for other pau products. Use it for making e.g. Steamed Man Tou, Ying Shi Juan, Hua Juan, Char Siew Pau (Barbecued Pork Pau) etc.
- Unlike bread dough, dough for man tou or pau does not have to be kneaded to the thin membrane stage. Knead until gluten is formed in dough.
- Please adjust water content of this recipe. Remember amount of water required depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the pau.
- Unless the dough is too sticky to work with, avoid using too much flour to dust your working surface. This may result in thick and hard pau skin.
- Avoid water condensate at steamer’s lid from dropping to the man tou. Dry lid with a cloth every time you uncover the steamer.
- Don’t worry if your pau are not as white as those sold in the restaurant. This is because you do not use 100% bleached pau flour in this recipe. We mixed pau flour with superfine/cake (low protein) flour so that texture of pau would not be too “glutenized/ fibrous”.
- If you are not able to finish all the pau at one time, keep them in an air-tight container or plastic bag and freeze. Just reheat them whenever you want to have them. Estimated storage period is 2-3 months.
Reference: Meat & vege pau
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