Mauritian stuffed bao


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!

5 from 1 vote

mauritian stuffed bao

Servings 12 serves
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes


The dough

  • 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


The dough

  • 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.

The filling

  • 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.



These bao can be savoury or sweet, get creative and make up your own filling! 
Course: Entrée, Main course, Snack
Cuisine: Asian, Chinese, Mauritian
Keyword: Chicken

Join the Conversation

  1. 5 stars
    I’ve tried many paow recipe and by far this is one of the easiest and less time consuming.

    1. Thank you so much for your feedback! Much appreciated 😉

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