Steamed Dumplings or Pau (包)
Ingredients 400g HK flour
40g Corn flour
1g salt
60g sugar
190ml water at 40C
20g white coloured fat (coconut oil, lard)
7g yeast Method
https://recipe.mei.kitchen/steamed-dumplings-or-pau-%e5%8c%85/
Where there are Chinese migrants, you will see these. I have personally seen these in Singapore, Malaysia, Cambodia, Taiwan, Hong Kong, Australia, New Zealand, US, European counties… they are everywhere!
The filings can vary: from sweet to savoury to spicy. Mostly, they are meat and the luxurious version with an egg. The sweet versions vary from bean pastes to lava egg yolks. Their sizes also vary. Typically, I like to make mine small, so about 30g a piece is good for small paus, and 50g for the large ones.
I have seen really large large ones! I am guessing the dough is at least 100g. Enough to feed two people in my opinion.
My favourite version of the pau is one without fat. I find that the dough becomes easier to handle, fluffier, and whiter. I have included one with fat here, and you can omit as you like. As always, when added water to dough, stop when the dough feels right. There is no hard and fast rule, as all flours have different dampness.
This dough is flexible in that you can use both sweet and savoury filings for them. The common ones are:
- Chicken meat (鸡肉)
- Minced pork (猪肉)
- Salted egg yolk lava (流沙)
- Taosar or red bean paste (豆沙)
- Lotus seed paste(莲蓉)
- Char Siew (叉烧)
- Custard(奶王)
- Cabbage and meat – normally pan-fried(水煎包)
- Yam (芋泥)
Honestly,as with all pastries, you are limited by only your own imaginations.