Recipes
Pork Sausage Pao
30
Oct
Oct
Pork Sausage Pao
Servings 20 pieces
Ingredients
Dough
- 1 1/2 teaspoons yeast
- 1 1/2 teaspoons sugar
- 1 cup lukewarm water
- 2 cups MAYA All-Purpose Flour
- 2 cups MAYA Cake Flour
- 2 1/2 teaspoons baking powder
- 1/2 cup sugar
- 4 1/2 teaspoons oil
- 1/2 teaspoon salt
Filling
- 500 grams pork cut into cubes
- 5 pieces Chinese pork sausage cut into ½-inch rounds
- 2 pieces medium-sized onions chopped
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 tablespoon five spice powder
- 2 pieces whole cloves
- Salt and pepper
- 1/4 MAYA Cornstarch (dissolved in 1 cup water)
- salted egg slices as needed
Instructions
Prepare dough
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Dissolve yeast and sugar in half cup water. Sift together all-purpose flour, cake flour and baking powder. Set aside.
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In another bowl, put the remaining water, sugar, oil, salt and half of the flour mixture. Add to this the yeast mixture and stir. Add more flour mixture, enough to form a soft dough. Use the remaining flour mixture to dust a surface for kneading. Knead the dough until smooth and elastic. Place dough on a greased bowl and let rise until double in bulk.
Prepare filling
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In a sauce pan over low heat, combine all ingredients except dissolved cornstarch. Simmer until meat is tender. Thicken sauce with cornstarch. Cool and set aside until ready to use.
To assemble
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Punchdown dough and divide into 20-24 pieces. Roll into balls and let them rest for 5-10 minutes.
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Roll out each ball of dough, making the sides thinner than the center. Put some filling and a slice of salted egg at the center then gather the edges towards the center, covering the filling. Place a square piece of paper at the bottom of the dough.
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Repeat procedure until all the dough is used up. Set aside the filled dough balls and let them rise until double in size.
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Cook in the steamer for 20-25 minutes or until done.