Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Pleated Pau before proving and steaming.  Steamed Pau .... a bit out of shape!
I'm still an amateur where pleating the pau is concerned, but find it very therapeutic and challenging.  More practice, that's certainly what I need!

The outer layer of skin can be easily peeled off but of course this homemade pau is not as white as those from the dim sum joints as I didn't use ammonia, and also they're not so uniform in shape...... handmade!

The fiilling is a bit dry, should make it more wet with gravy oozing out, that's more like it  ...... next time for sure!

Ahhh ... Chinese tea which is the best accompaniment for dim sum ....... Steamed Bun ~ Pau!


Ingredients for the Skin

• 500 gm Pau flour or Hong Kong flour
• 2.1/2  tsp dried yeast
• 100 ml lukewarm water
• 125 gm caster sugar
• 5  tsp Crisco shortening
• 2.1/8  tsp baking powder
• 1/4  tsp salt
• 110 - 115 ml water

Ingredients for the Filling

• 250 gm chicken breast - diced into small cubes
• 1/2  tsp salt
• 1 tsp light soya sauce
• 2  tsp each of   - sesame oil, oyster sauce and dark soya sauce
• 3  tsp or more sugar
• 3/4 cup  water
• 2.1/2  Tbsp cornflour + 2  Tbsp water to thicken
• Oil for frying

Preparation for the Filling         -  (Cook this a day earlier and keep refrigerated).

1. Heat up a pan with the oil and mix in the diced chicken meat with all the sauces, stir fry.
2. Add in the water and let simmer till chicken meat is cooked.
3. Fine tune to taste and add in the thickening.
4. Dish up and let cool before refrigerating.

Preparation for the Skin
(A)

1. Mix the dried yeast with lukewarm water, stir well.
2. Add in 130 gm sifted pau flour, mix well with the yeast mixture.  Roughly form into a ball of dough and set aside for 15 mins.

(B)

1. Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.
2. Pour this mixture into (A) above.  Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
3. Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
4. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
5. Weigh out 50 gm of dough and roughly shape into a ball.  Makes 18 pieces.
6. Flatten and roll out the dough into a circle.  Cup it in the palm of your hand, spoon in the cold filling onto the centre of the dough and pleat up the sides and seal.
7. Place the pau onto a piece of greaseproof paper, on the rack for steaming.  Cover with a piece of damp cloth and let rise for another 15 mins.
8. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
9. Remove from steamer and serve, hot.