Steamed Pork Pao ( 鲜肉包子)
baker crazee
baker crazee
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  • 1 tsp
  • 1/2 tsp
  • 1 tsp
  • 150 ml
  • 1. Combine all the ingredients except water and mix well.
  • 2. Mix in the water in three batches and mix well.
  • 3. Set aside while making the pao dough.
  • 1. Mix all the ingredients evenly, kneed for about 15 minutes until the dough is smooth (if use machine is about 10 minutes), and rest the dough for 5
  • 2. After this, roll the dough into a long sausage and cut it into equal pieces of about 60g each. Form round and place them under a towel.
  • 3. Roll the dough out in a circle with a rolling pin until it is less than half a centimeter in thickness. Fill it up with a full tablespoon of minced meat mix and close it up.
  • 4. The pao need to proof for 30 minutes in a warm place.
  • 5. Steam for 12
  • 6. When the time is up, turned off the heat and leave the lid in a small slit state for about 5 minutes.
  • 7. Be careful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.



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