This is a Mauritian-Hakka style bao bun that is commonly sold in Chinese restaurants around Mauritius. Pronounced as ‘Pao’ in Mauritius, these buns can be made with a variety of filling either savoury or sweet!
mauritian stuffed bao
- 360 g plain flour
- 35 g caster sugar
- 35 g vegetable oil
- 20 g full cream milk powder
- 5 g dry yeast
- 4 g baking powder
- 200 g warm water
The filling — all ingredients optional
- 200 g chicken thighs cut in pieces
- 40 g brown onion chopped
- 4 shiitake mushrooms sliced
- 2 chinese sausages (lup cheong) sliced
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 3 soy glazed eggs/boiled eggs cut in quarters
- salt and pepper
- oil to stir fry
- In a medium bowl, combine the yeast and warm water. Set aside until the yeast activates and starts to form foams (about 5 mins).
- In a large bowl, combine the plain flour, milk powder, baking powder & sugar together. Mix the dry ingredients then add the vegetable oil and the activated yeast mixture. Mix thoroughly until a dough is formed.
- Transfer the dough on a floured working surface (apply flour as needed if dough is still sticky). Work the dough for at least 8–10 mins. Then put back in a bowl, wrap with cling film (tea towel) and let rest in a warm place for at least 30 mins. The dough should triple in size.
- *While the dough is resting, follow instructions below to get the filling ready*
- After 30mins, work the dough again for 5 minutes to remove any air bubbles.
- Portion the dough into 12 balls of 60g each. Then cover with a tea towel and let rest for 5 minutes.
- Prepare some soy glazed eggs (click here for recipe) or some hard boiled eggs and cut in quarters.
- In a frying pan, heat up some oil and add the onion, ginger and garlic. Cook on medium-low heat for 15 seconds.
- Add the chicken and cook for 1 minute on medium-high heat.
- Add the shiitake mushroom and chinese sausages and cook for another 2mins, stirring from time to time.
- Add the light soy sauce, dark soy sauce and a pinch of salt and pepper. Combine everything well, then take off the heat and set aside to cool down until the dough is ready.
Assemble and cook the bao
- Take 1 ball of dough and flatten it to 5mm thickness with a rolling pin.
- Put some of the filling mixture in the middle of the dough together with 1 slice of egg. Gently pinch the sides of the dough together to seal.
- Place the bao on a piece of baking paper and cook in a steamer for 15-18mins.