Dumplings and filled pastries
Pau, a Chinese-origin classic on the streets of Malaysia, is made by filling yeasted dough with cabbage, carrot, and mushrooms, then steaming it. Steamed rather than fried and filled mostly with vegetables, it is a heart-friendly, low-calorie lunchbox option.
Mix the yeast with warm milk and sugar, then let it sit for 10 minutes until foamy.
Add the flour and salt to the foamy yeast mixture, pour in the cooking oil, and knead until you have an elastic dough.
Place the dough in a greased bowl, cover it, and let it rest in a warm place for 20 minutes, until it has noticeably increased in volume.
Finely chop the cabbage, carrot, and mushrooms, then sauté them in cooking oil. Grate in the garlic and ginger, stir in the soy sauce and sesame oil, and remove from the heat.
Divide the dough into six pieces and roll them into balls. Make a hollow in the center of each, fill with the vegetable mixture, and seal the edges. Steam in a steamer for 15 minutes.
Seal the edges tightly when filling the dough; otherwise, steam can get inside and make the pau soggy. Allergen: contains wheat (gluten), soy, and sesame.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.