Chicken Pau

Assembling:

From 2A 1. Punch down risen dough, knead for a minute or 2 and let rest for 10 minutes.

2. Cut dough in half and then cut each half into small pieces about 1.2 ounces (35 grammes). Form into balls.

3. Take one piece of dough (cover the rest while you work so that the dough does not dry out), using your fingers, press the dough into a circle and then roll into a 3-inch circle on a work surface getting the ends thin and the middle thick.

4. Cup the rolled dough in your hand and spoon in 1 heaped tablespoon of filling. Use the thumb of the hand in which the stuffed dough sits to gently press down the filling while you use your other hand to pinch the dough and seal in the stuffing. Ensure that the stuffing is secure. Rub a little oil on the stuffed Pau and place on a piece of parchment paper and set aside on a baking sheet. Continue rolling and stuffing each piece of dough until all is done. Cover baking sheets loosely with plastic wrap and leave dough to rise for 45 minutes to an hour.

5. Add water to karahi, wok or pot and bring to a roaring boil. Working in batches, add the risen Pau to the bamboo steamer (handle gently, you don’t want to deflate the Pau), cover the steamer and transfer to wok or karahi. If using a pot with metal steamer, add to pot and cover and let steam for 10 minutes.

6. If you are using a bamboo steamer, remove from wok/karahi after the 10-minute cooking and wait 7 – 10 minutes before opening lid! If you are using a regular pot with a steamer, remove pot from stove and wait for 7 – 10 minutes before removing cover. Transfer cooked Pau to trays and let cool while you continue to cook the rest.

7. Serve warm or at room temperature

8. Pau can be stored in airtight containers in the refrigerator. Re-steam until hot to serve.