Homemade Malaysian Big Pau

Ingredients

• For the bun: For the bun:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 60g (1/4 cup) sugar 60g (1/4 cup) sugar
• 240ml (1 cup) warm water 240ml (1 cup) warm water
• 30ml (2 tbsp) vegetable oil 30ml (2 tbsp) vegetable oil
• 1/2 tsp salt 1/2 tsp salt
• For the filling: For the filling:
• 500g (1 lb) chicken or pork, minced 500g (1 lb) chicken or pork, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tbsp soy sauce 2 tbsp soy sauce
• 1 tbsp oyster sauce 1 tbsp oyster sauce
• 1 tbsp sesame oil 1 tbsp sesame oil
• 1 tsp five-spice powder 1 tsp five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• For the assembly: For the assembly:
• Banana leaves or parchment paper Banana leaves or parchment paper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, yeast, sugar, and salt for the bun. Gradually add warm water and vegetable oil while kneading until a smooth dough forms. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
2. 2.
   In the meantime, prepare the filling by mixing the minced meat, onion, garlic, soy sauce, oyster sauce, sesame oil, five-spice powder, salt, and pepper in a bowl. Ensure the mixture is well combined.
3. 3.
   Once the dough has risen, punch it down and divide it into equal-sized portions. Roll each portion into a ball and flatten it into a circle. Place a spoonful of the meat filling in the center of each circle and gather the edges to seal, forming a bun.
4. 4.
   Cut banana leaves or parchment paper into squares and place each filled bun on a square. Arrange the buns on a steamer tray, leaving space between them for expansion. Cover the steamer and let the buns rise for another 30 minutes.
5. 5.
   Steam the buns over high heat for 15-20 minutes or until the buns are cooked through and the filling is tender.
6. 6.
   Remove the buns from the steamer and let them cool slightly before serving. Enjoy the Big Pau warm with your favorite dipping sauce.

Treat your ingredients with care...

• Chicken or pork — Ensure the meat is minced finely for a smooth and even texture in the filling.
• Five-spice powder — If you don't have five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a fluffy texture for the buns, make sure the dough rises in a warm place without any drafts.
• You can add a touch of sweetness to the filling by incorporating a tablespoon of hoisin sauce.
• For a vegetarian version, substitute the meat filling with a combination of finely chopped vegetables and mushrooms.
• Experiment with different dipping sauces such as sweet chili sauce or peanut sauce for a unique flavor experience.
• Leftover Big Pau can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for a few minutes before serving.

Serving advice

Serve the Big Pau warm as a standalone snack or pair it with a bowl of hot soup for a satisfying meal.

Presentation advice

Arrange the steamed Big Pau on a platter lined with banana leaves for an authentic touch. Garnish with a sprinkle of chopped spring onions or sesame seeds for added visual appeal.