Pau with Sambal Anchovy and Pumpkin Filling- Pumpkin # 8

Pin It Now!

This time I'm not adding pumpkin into the pau dough but as the filling. Sweetness of the pumpkin goes well with the spicy anchovy.

Adapted and slightly modified from My little space, Chicken 'Kou Ruo' Steamed Bun

Ingredients: yields about 40g x 18 pieces

(A) Starter dough

100ml lukewarm water

2½ tsp yeast

1 tbsp sugar

130g plain flour

(B) Main dough

370g plain flour

50g castor sugar

¼ tsp salt

150ml water

2 tsp baking powder

½ tsp vinegar

* mix just about to use

1 tbsp vegetable oil

(C) Filling

50g anchovy

1 medium onion (dice)

1-2 tbsp sambal paste

200g pumpkin (dice)

2 hard boiled eggs (dice)

Some oil for frying

Methods:



~Starter Dough

Mix all till form dough. Keep aside for 10 minutes.

~Filling

Heat up wok. Pour in oil and fry anchovy till golden brown. Remove and set aside. With the remaining oil, fry the diced onion till fragrance. Follow by sambal paste and pumpkin. Cook till the pumpkin about to turn soft. Add in the early fried anchovy and mix to combine. Turn off the heat and leave to cool. Add in diced hard boiled egg and mix well. Keep in fridge before use.

~Pau dough

1. Put all ingredients from (B) except oil into the starter dough bowl. Stir to mix. Once all the flour incorporated with the liquid start knead with hand.

2. Once all form into dough, add the oil and continue knead till well combine. Cover and rest for 1 hour.

3. Transfer to working surface. Divide the dough into 40g portions and mould into balls. Flatten balls into round shape. Wrap in filling and place on lined paper. Leave the pau to rest about 15 minutes.

4. Bring the water to boil. Steam the pau at high heat for 8 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.