Years later when my cooking adventures became more adventurous (hahaha), I decided to make my own homemade pao! And today, I am going to share the recipe with you.
[It was a gloomy day today, I am regretful for the lack of brightness in the photos.]
Makes 10 large buns
- Measuring Scale
- Measuring Spoons
- Pressure Cooker or Skillet
- Stand Mixer/Hand Mixer - you'll need the dough hook.
- 10 10x10 parchment paper (I am using greaseproof paper for that matter)
For the Bun:
- 400g of all-purpose flour
- 200ml of water
- 2 tbsp of sugar
- 1½ tsp of instant yeast
- 3 tbsp of melted butter
- 1 tsp of salt
- 1½ tsp of baking powder
For the Filling:
- 350g of chicken breast, roughly cubed
- 1/2 tsp of ground cinnamon
- 1/2 tsp of ground clove
- 2 whole cloves, break each in half
- 4 tbsp of oyster sauce
- 1/2 tsp of garlic paste
- A pinch of ground ginger
- A sprig of rosemary
- A pinch of dried thyme
- 4 green onions, finely chopped
- 1/2 tsp of rice vinegar (optional)
- 3 drops of sesame oil (optional)
- 1 chilli, chopped (optional)
- Salt & Pepper to taste
- A fine drizzle of oil
- 1/4 cup of water
- Combine all the ingredients for the filling in a bowl. Let marinate for atleast 1 hour.
- Now, combine the dry ingredients for the bun in another bowl (use the stand mixer's if you have one). Using a whisk, mix thoroughly. If you're using your stand mixer, use the paddle attachment for mixing.
- Finally combine the water and the melted butter. Knead into a soft ball for 12-15 minutes. Alternatively if you're using your stand mixer's dough hook, let it do the trick for 6-8 minutes.
- Cover the bowl with cling film or a damp cloth and let the dough rise in a warm place for 1 hour or until doubled in volume.
- Meanwhile, after the marinating time, pour the oil into the pressure cooker, allow heating and then toss in the chicken.
- Let fry for a minute and then add the water. Give a stir.
- Cover and allow to cook for 10 minutes or until chicken is tender.
- Leave the chicken filling to cool and add the chopped green onions.
- Prepare your steamer by pouring water into the dish you use for steaming. Soak the cloth in water and place onto the steamer's tray.
- Degas the dough by kneading for 30 seconds.
- Divide the dough into 10 balls.
- Place a towel onto the balls and allow rising for 5 minutes.
- Roll each ball into a 10 cm disc.
- Then, transfer the disc onto the palm of your hands. Cup your hand so that the disc will sort of make the cup shape too. Place your index finger inside of the cupped disc alongside down the edge, and push it outwards such that you use your thumb and middle finger to pinch the dough.
- Repeat alongside.
- Then put about 2 tablespoon of the filling into the cupped dough.
- Pinch all the pinched edges into one, so that the bun is 'sealed'.
- Place the filled bun onto one square of parchment paper.
- Transfer the buns to the steamer and let cook for 10-15 minutes.
- Serve immediately!
- I used to prepare a different filling before with boiled eggs (quartered it), sautéed chicken sausage (sliced) and sautéed chicken. So that is something you could consider!
- Make sure you do not wet the pinched edges with the sauce, otherwise 'sealing' the bun might be difficult or even unsealable.