Saturday, August 20, 2011

Vegetarian Pau

I was craving for pau and since now I am vegetarian, a small change had to be to my usual roast pork pau, this time I made these beauties with vegetables.  I paired up chives, tofu, shitake mushroom and napa cabbage. Really, I have never fancied using vegetables either for dumplings or pau but when you are craving for something, slight change makes a lot of difference.

Pau Dough

300 gm pau flour
1 1/4 tsp yeast
150 ml water
60 gm sugar plus 1 tsp sugar
25 gm shortening


Froth the yeast with the lukewarm water and 1 tsp of sugar.  Leave aside for about 5 minutes.

In a clean bowl, add the flour, sugar, shortening and the yeast mixture.  Knead till the dough is smooth. Set aside in a warm place till double in size.  Divide the dough into golf ball size.  With a rolling pin, roll out the dough into a circle; put in the filling and pleat the top of the dough. Put on a wax paper.  Let the dough rise again for about 20 minutes.  Steam for about 10 minutes.

The vegetables used for the filling can vary upon each person's preference.


Tofu, use your finger and crush it a bit
Napa cabbage, shredded
Chives, cut small
Dried Shitake mushroom, boil in water till soft and slice thinly
Carrot, shredded
Vegetarian flavored stir fry sauce
Salt and pepper
1 garlic, minced
1 shallot, slice thinly

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