Salty salty cha siew paoz awei’s® style

Why it is called salty cha siew paoz? Because salty la….don’t know why… something wrong with my taste bud….. Another thing to beware is the oyster sauce; remember to taste the oyster first before deciding the amount to put on the dishes.

Dough
Ingredients
500g of low protein flour
11g of instant yeast
120g of castor sugar
50g of shortening
2 teaspoon of double action baking powder

Methods
Combine all the dough ingredients and mix well
Knead until smooth and leave it to rise until double of size
Divide into desired size each & flatten it

Filling
Ingredients
2-3 cloves of garlics-chopped
3 onions-chopped
400g of cha siew (cut into cubes)
50g of meat floss
100g of chicken breast meat-cut into cubes & marinade with oyster sauce, pepper, soya sauce, sesame oil & corn flour
Adequate water to moist the filling (approx 3-4 tablespoon of water)
Adequate cooking oil
Cornstarch solutions

Seasonings (can adjust to your preference)
2 tablespoon of oyster sauce (if the oyster sauce is salty reduce the quantity)
1 tablespoon of brown sugar
1 teaspoon of thick soya sauce
1 teaspoon of sesame oil
Salt & pepper to taste

Methods
Saute the garlics & onions until golden brown/fragrant
Add in the marinated chicken and continue to stir-fry
Add in the cha siew & meat floss, mix well with the rest of the ingredients
Add in water adequate water, just enough to moist the filling not too watery
Lastly, add in the seasonings, thicken with cornstarch

Final Process
Wrap in the fillings. Cover with damp cloth until the paoz surface become smooth or doubles in size
Steam over high heat for 10-15mins