Pork Sausage Pao
Servings 20 pieces
- 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
- 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
Dissolve yeast and sugar in half cup water. Sift together all-purpose flour, cake flour and baking powder. Set aside.
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.
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.
Punchdown dough and divide into 20-24 pieces. Roll into balls and let them rest for 5-10 minutes.
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.
Repeat procedure until all the dough is used up. Set aside the filled dough balls and let them rise until double in size.
Cook in the steamer for 20-25 minutes or until done.