Thursday, May 21, 2009

Vege Paus

Will be late to office tomorrow, that means will have breakfast at home. So i've made some paus...:) Yummy! My family likes this, and it's been a long time since i made. This is actually a chicken pau's method....but we prefered vege in it, so i've done some changes here. And it turned out just right!

My daughter just ate 2 after her dinner....she said can't wait till tomorow...haha!
500g Pau Flour (low-gluten flour)
2 tsps Double action baking powder
11g Instant yeast
120g Castor Sugar
50g Shortening
230ml Water (add slowly when kneading the dough, may not need that much)
80g Dried shrimps (diced)
200g Turnip (cut into thin slices)
4-5 Shallots (diced)
2 tbsps Oyster sauce
1 tbsp Sugar
1 tsp Thick soy sauce
3/4 cup Water (may need more, if dry up during simmer)
Salt to taste (optional)
Dash of pepper
**Cornflour solution for thickening)
2 Hard-boiled egg (quartered)-optional
~ Heat 2 tbsps of cooking oil in wok. Stir fry the shallots until fragnant, add in dried shrimps and continue stir fry until dried shrimps fragnant too.
~ Add in turnips and stir well. Then add in all sauces and pepper and mix well.
~ Add in water and simmer until turnips softened. Stir in cornflour solution. Keep aside.
~ Mix dough ingredients well (with dough hook) by adding the water slowly. Knead into a smooth dough.
~ Divide into small balls of 25g each
~ Flatten each small dough with rolling pin and wrap in filling and egg if using. Make sure its seal properly.
~ Place on the cut baking paper and cover with damp cloth until double in size.
~ Arrange in steamer and steam over high heat for 10 minutes

Its worth a try if u like dim sum...pau is the main dim sum that my husband will not miss. Now its my daughter's turn....maybe she's like 'father like daughter'...heehee!


  1. Thanks...hee hee! Will be making again today, if nice.....will call u!

  2. Hi, just not sure and would like to clarify the dough does not need leave to rise after knead into smoth dough?

  3. Hi Soo,
    Yeah this recipe doesn't need time to rise.
    All you have to do is wait till it double size (about 15 mins) after wrapping the fillings.

  4. Hi,
    Thanks for sharing this recipe.
    I am all ready to try out this recipe. Can I check that the pau flour is the type from Bluekey (in a box)? or just any normal low gluten flour (like Hong Kong flour) will do?

  5. Hi Cookie,
    Its just the normal low gluten flour / Hong KOng flour will do. Remember do use the good quality of shortening so that it'll turn out real white or else will be alittle yellowish.
    Happy Baking..;)



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