Dish
Big pau
Big pau is a popular dim sum dish in China and Southeast Asia. The bun is made with a fluffy wheat flour dough and filled with pork, chicken, or vegetables. It is usually steamed until the dough is soft and fluffy. Big pau is often served as a snack or as part of a dim sum meal.
Origins and history
Big pau originated in China and has since become a popular dish in Southeast Asia. It is believed that the dish was brought to Malaysia and Singapore by Chinese immigrants.
Dietary considerations
Big pau is not suitable for people with celiac disease or gluten intolerance as it contains wheat flour. It is also not recommended for people with high blood pressure or high cholesterol due to its high sodium and fat content.
Variations
There are many variations of Big pau, including those filled with red bean paste or lotus seed paste. Some Big pau are also made with a sweet filling, such as chocolate or custard.
Presentation and garnishing
Big pau is usually served in a bamboo steamer basket. It is garnished with chopped green onions or sesame seeds.
Tips & Tricks
To eat Big pau, use your hands to hold the bun and take a bite. Be careful not to burn your mouth with the hot filling inside.
Side-dishes
Big pau can be served as a main dish or as a snack. It is often accompanied by other dim sum dishes, such as steamed dumplings or rice rolls.
Drink pairings
Big pau pairs well with Chinese tea, especially jasmine tea or pu-erh tea.
Delicious Big pau recipes
More dishes from this category... Browse all »
Afghan mantu
Afghan cuisine
Age gyoza
Japanese cuisine
Ajdovi krapi
Slovenian cuisine
Ajdovi štruklji
Slovenian cuisine
Alivongvong
Lao cuisine
Amadombolo
South African cuisine
Aushak
Afghan cuisine
Ba wan
Taiwanese cuisine
More cuisines from this region... Browse all »
Arab cuisine
Spicy, Sweet, Sour, Savory
Eurasian cuisine of Singapore and Malaysia
Spicy, Sweet, Sour, Savory
Malay cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Chinese cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Indian cuisine
Spicy, Sweet, Sour, Salty, Umami
Peranakan cuisine
Spicy, Sweet, Sour, Salty, Umami
Sabahan cuisine
Spicy, Sour, Sweet, Savory
Sarawakian cuisine
Spicy, Sour, Sweet, Savory