Monday, May 11, 2009

Pan-Fried Pau/Sang Cheen Pau

Pan-Fried Paus ready to eat - Bon Appetit

Ready for the pan

This is a very quick and easy way to make paus and these paus are second to none. You do not necessary have to steam paus although Steamed paus are healthier, other ways of cooking them are more exciting, like this Pan-Fried version. The crispy bottom and the soft top with flavorful, succulent filling make these paus to die for.

2 cups bleached flour, remove 2 tbsps and replace with 2 tbsp wheat starch(tung mein fun)
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 tbsp lard/shortening
1 tsp instant yeast
1/2 + cup water
For Frying
1 tbsp oil
1 cup water
1 tbsp bleached all-purpose flour
600 gm pork
4 stalks of spring onion
15 gm young ginger
50 gm shallots(sliced and fried till golden)
1 1/8 tsp salt
1 ½ tbsp sesame oil
1 tbsp soya sauce
2 tsp sugar
½ tsp msg
100 cc stock



For pau:

Mix ingredients A together.

Knead until smooth and elastic.

Let it rise for 40 mins or until dough has double in size(to accelerate rising, put a pan of hot water on the lowest rack of oven and put bowl with dough on the rack above - cover bowl)

Cut into equal portions and line them in a row.

Cover with a slightly damp cloth.

Starting from the first portion, flatten into a disk with your hands and fold in the edges of dough into the center, pinch into a round ball and leave covered. Repeat with the second portion and so forth.

When portions are done, start with the first ball, cup with palm of your hand and roll ball on tabletop, in a circular motion. Repeat with the rest of the balls.

Starting from the first ball again, roll into a very thin circle before wrapping in filling. Repeat.

Let it rise for 20 minutes. (Paus are ready for steaming or pan-fried)

Heat a big non-stick skillet with 1 tbsp oil and place wrapped paus onto hot oil. Do not crowd - pau will expand during cooking.

Fry until the bottom of paus are browned.

Mix the flour to the water and add into skillet, cover with lid and cook until paus have risen and cooked.

Remove lid and cook until the water has evaporated and continue to fry until the bottom of paus are crispy.

Repeat this process with the remaining paus.

Serve immediately, the bottom of paus will not be crispy when left out for too long.

For Filling:

Chop pork till fine.

Chop spring onions and ginger until fine.

Mix ingredients for seasoning with pork.

Use the cake mixer and with the paddle beat pork until elastic.

Add in stock, spring onions and ginger.



Tuty said...

What will happen if you don't put the flour and water mixture during cooking?

Mary Bergfeld said...

Lilt these are beautiful! You continue to amaze me.

pigpigscorner said...

They look absolutely delicious!

Christelle said...

I've never had these before, I am utterly intrigued :)))

Unknown said...


the 1 tbsp of flour in the cooking liquid gives the bottom of paus to be crunchy.

Honey Bee Sweets said...

Hi Lily,

I was wondering how many paus does this recipe yield? Making it tonight! Thanks for sharing this recipe, I have Shan Cheen Pau very much. ;)

Unknown said...

honey bee sweets

i think i made about 20 paus

christmas baby said...
Do visit, Newly open forum

Ube said...

The filling is raw pork right? Pardon me if I am wrong and the filling get cooked when pan fried.

Unknown said...


yes, fresh ground pork and it has to be cooked covered in the skillet.

Anonymous said...


what if i dont have lard or shortening in hand? can i just add equal portion of cooking oil?


Unknown said...

Very the recipe from China? yum

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