Supreme Big Pau 大包
Prep time
Cook time
Total time
Recipe type: Dim Sum & Light Bites
Cuisine: Chinese
Serves: 12 pcs
Dough for Pau:
  • 500g pau flour, sifted
  • ½ tsp salt
  • ½ tbsp instant yeast
  • 100g castor sugar
  • 240ml water
  • 3½ tbsp shortening
  • 1 tbsp double-action baking powder

For the Filling:
  • 200g boneless chicken leg, diced
  • 400g pork collar, diced
  • 6 pcs mushrooms, soaked and diced
  • 200g yam bean (bang kuang), diced
  • 4 pcs hard boiled eggs (cut into quarters)
  • 2 tbsp cooking oil
  • 1 tbsp minced ginger

For the Marinade:
  • 2½ tbsp oyster sayce
  • 1½ tbsp light soya sauce
  • 1 tsp chicken powder
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 tsp corn flour
  • ¼ tsp pepper
  1. Mix the pork, chicken and mushrooms with the marinade and season for at least 1 hour.
  2. Heat up the oil and saute ginger until fragrant. Add the marinated meats and mushrooms and stir fried till fragrant.
  3. Add the yam bean, stir well and cook for 5 minutes until they turn soft. Taste and dish up. Leave to cool and chill in the fridge for 3 hours. Divide into 12 portions.
  4. Combine all the ingredients for the skin and knead into a smooth and elastic dough as seen. Cover with a piece of wet cloth and leave to prove until it has doubled its size.
  5. Sift the double action baking powder on top of the dough and knead well to distribute the baking powder until the dough is smooth again. Cover and allow the dough to rest for another 15 minutes before shaping.
  6. Divide dough into approximately 12 portions and shape into balls. Flatten, roll into big rounds and wrap with 1 portion of the filling and ¼ of an egg.
  7. Put aside to prove for another 15 minutes and steam with high heat for 15 minutes until cooked.
  8. Serve hot.
Make sure you knead the dough well after adding in the baking powder, otherwise there will be small brownish spots on the pau skin.
Recipe by Eat What Tonight at