Pan-Fried Pau/Sang Cheen Pau

Pan-Fried Paus ready to eat - Bon Appetit

Ready for the pan

This is a very quick and easy way to make paus and these paus are second to none. You do not necessary have to steam paus although Steamed paus are healthier, other ways of cooking them are more exciting, like this Pan-Fried version. The crispy bottom and the soft top with flavorful, succulent filling make these paus to die for.


Ingredients:
A
2 cups bleached flour, remove 2 tbsps and replace with 2 tbsp wheat starch(tung mein fun)
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 tbsp lard/shortening
1 tsp instant yeast
1/2 + cup water

For Frying

1 tbsp oil

1 cup water

1 tbsp bleached all-purpose flour

FILLING:

600 gm pork

4 stalks of spring onion

15 gm young ginger

50 gm shallots(sliced and fried till golden)

Seasoning:

1 1/8 tsp salt

1 ½ tbsp sesame oil

1 tbsp soya sauce

2 tsp sugar

½ tsp msg

100 cc stock

BEFORE

AFTER

Method:

For pau:

Mix ingredients A together.

Knead until smooth and elastic.

Let it rise for 40 mins or until dough has double in size(to accelerate rising, put a pan of hot water on the lowest rack of oven and put bowl with dough on the rack above - cover bowl)

Cut into equal portions and line them in a row.

Cover with a slightly damp cloth.

Starting from the first portion, flatten into a disk with your hands and fold in the edges of dough into the center, pinch into a round ball and leave covered. Repeat with the second portion and so forth.

When portions are done, start with the first ball, cup with palm of your hand and roll ball on tabletop, in a circular motion. Repeat with the rest of the balls.

Starting from the first ball again, roll into a very thin circle before wrapping in filling. Repeat.

Let it rise for 20 minutes. (Paus are ready for steaming or pan-fried)

Heat a big non-stick skillet with 1 tbsp oil and place wrapped paus onto hot oil. Do not crowd - pau will expand during cooking.

Fry until the bottom of paus are browned.

Mix the flour to the water and add into skillet, cover with lid and cook until paus have risen and cooked.

Remove lid and cook until the water has evaporated and continue to fry until the bottom of paus are crispy.

Repeat this process with the remaining paus.

Serve immediately, the bottom of paus will not be crispy when left out for too long.

For Filling:

Chop pork till fine.

Chop spring onions and ginger until fine.

Mix ingredients for seasoning with pork.

Use the cake mixer and with the paddle beat pork until elastic.

Add in stock, spring onions and ginger.

Serves