Corner Café

March 22, 2009

Bak Pau

Filed under: Dim Sum — SeaDragon @ 12:00 am
Tags: , ,


Made another batch of pau and using the opportunity to practise my shaping and wrapping skill. This time, the shape were much improved than last week’s batch, although the center holes were still a bit too large and the folds were not even. Well, more practice required…
I’ve included the pork filling I used for future reference. The filling clumped up into meat ball after steaming. Although it tasted OK, I think I need to find another better recipe for it. Maybe some of you care to share your favourite tried-and-tested pork filling with me?

Makes 18 steamed buns

1 1/2 quantities Basic Pau Dough

Pork Filling:
300g minced pork
Seasoning for Pork (adjust to taste as required): 1 tablespoon light soy sauce; 2 teaspoons shaoxing cooking wine; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon sesame oil; 1/8 teaspoon ground white pepper
80ml water from soaking mushrooms, or chicken stock

4 dried shiitake mushrooms, soaked (reserve soaking water)
1/2 cup chopped green (spring) onion
1 tablespoon minced ginger
Pork Filling:
Mix the seasoning and add to the minced pork; stir to combine well. Add 80ml water from soaking mushrooms (or chicken stock) and stir in one direction with a pair of chopsticks until the meat has absorbed all the liquid. Finely chop the soaked mushrooms and add to the meat with chopped green onion and minced ginger. Cover and chill in the refrigerator until ready to be used. Use about 1 tablespoon of filling for each pau.

The dough after keading and ready for first rise.

The dough double in size after rising.

The finger-poke test.

The pau after shaping and ready for final rise before steaming.

The pau after rising for 30 minutes, they have become puffy and airy.

The pau after steaming.

Taste: Billowy soft and fluffy steamed buns with pork filling
Consume: Best within one week
Storage: Store in airtight container in the refrigerator, re-steam until hot before serving
Recipe References:


  1. beautiful buns. hope to make it soon.

    Comment by delia — March 23, 2009 @ 10:31 am | Reply

  2. would love to try this soon!

    Comment by ida — March 23, 2009 @ 12:09 pm | Reply

  3. i would say add corriander to pork filling, it makes a whole lot of difference. for a more succulent filling try adding some cornstarch, which will help keep filling moist and tender. And maybe try adding chopped water chesnuts in-it will give a nice texture and adds a nice sweetness. Your seasoning seems good but in ratio with the amount of pork, you probably need to increase all amounts.

    Comment by mochi queen — June 3, 2009 @ 7:05 pm | Reply

  4. Can i use the Red Lotus Special Flour for this?? Will it be whiter and fluffy??

    Comment by Helen — October 18, 2009 @ 5:25 am | Reply

    • Sorry, don’t know what that brand of flour is, you have to give me more detail about that brand of flour, or else how can I tell you if you can use it or not?

      Comment by SeaDragon — October 24, 2009 @ 7:35 am | Reply

  5. I would very much like to get the recipe for the fillings to be cooked first. Please share if you have it.

    Thank you.


    Comment by Nelly — October 28, 2009 @ 1:14 am | Reply

  6. Thank you for this recipe! Is there somewhere you have shown us how to “wrap” the pao to get that pleated look with the hole on top? I can’t even work out where to start! I might have to make plain/smooth top ones, because mine are going to look really bad! :)) P.S. Do you have a recipe for char siew pao filling?

    Comment by Eccles — June 22, 2011 @ 6:37 pm | Reply

    • I have a link to a YouTube video on how to crimp/wrap in the Basic Pau Dough post. The wrapping is the same, at the last pinch, just crimp it to the first pinch, no need to close the hole on top.

      As for the Char Siew Pau filling, can’t recall at the moment whether I have posted it somewhere here in this blog or in my old blog (Cafe of the East) or in my forum, if you can’t find it, let me know and I will have to dig out the recipe and post it.

      Comment by SeaDragon — June 22, 2011 @ 10:11 pm | Reply

      • Thanks again. I will look for the youtube link you mentioned. I managed to find a couple of char siew filling recipes online and “averaged” them out to use. I got an acceptable result today with the filling, and I used your Japanese curry bun dough and technique (worked beautifully). I need to find the proper pao flour in the asian supermarkets here (I’m in Sydney) and to make it harder, I can’t read chinese!

        Comment by Eccles — June 23, 2011 @ 5:59 pm | Reply

  7. Do i have to cook all the mixed Pork Meat first before wrapping in the Pau skin.

    Comment by Audrey Ang — February 2, 2015 @ 6:22 pm | Reply

    • No, the filling is not cooked beforehand, they will be cooked during the steaming process.

      Comment by SeaDragon — February 3, 2015 @ 10:31 am | Reply

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: