500g Pau Flour (low-gluten flour)
2 tsps Double action baking powder
11g Instant yeast
120g Castor Sugar
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!