Monday, 1 October 2007

Siew Pau (Seremban Siew Pau)

Some call this Seremban siew not sure which is which

  • 300g-400g pork, diced
  • 1 onion, diced
  • 2 tbsp oil


  • 11/2 tbsp light soy sauce
  • 11/2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil

  • 1 tbsp corn flour}
  • 1/4 cup of water}combine well
  • 1/2 cup of frozen green peas

Water dough:

  • 200g flour, sifted
  • 60g shortening
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 120ml water

Oil dough:

  • 160g flour, sifted
  • 100g shortening

Egg glazing:

  • 1 egg yolk, lightly beaten
  • 1 tsp milk
  • a small drop of dark soy sauce (for colouring)


To prepare the filling: heat the oil in a non-stick pan, fry onion until soft then add in pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas and mix well. Dish out and leave aside to cool before use.

Preparation for water dough: combine flour, shortening, sugar salt and water in a mixing bowl. Mix together to form a smooth dough. leave a side, covered with a tea towel for 10 minutes to rest.

Preparation for oil dough: put flour in a mixing bowl. Rub in the shortening to mix until a smooth dough is form. Leave as side to rest for 10m minutes.

Divide water dough into pieces about 30g each. Wrap a piece of oil dough about 20g in the centre. Roll out into a flat piece then roll up swiss roll style. Roll it out flat again. Then roll up swiss roll style for the second time. Lightly roll out flat again in circle. Wrap up with 1 tbsp of filling. (Refer the dough preparation in the spiral curry puff recipes as there are pictures to show the method )

Wrap and pleat into a pau shape. Place on a piece of round grease proof paper. Bake in preheated oven at 200 degrees Celsius or until lightly golden brown. Remove pau from oven and while it still very hot, brush with egg glaze.

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