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Curry Chickpea Paus

This is a twist from the normal chinese pau - using canned chickpeas instead of meat.

Dough:
250 gm warm water
500 gm pau flour
¼ teaspoon salt
3 tablespoons olive oil
1½ teaspoon yeast/7 gm yeast in packet
80 gm sugar
Ingredients A
2 cans of chickpeas
2 tablespoons curry powder
1 cup chopped fresh coriander
1 tablespoons light soy
1 teaspoon sugar
1 tablespoon corn flour/starch
1 teaspoon white pepper
Ingredients B
2 tablespoons of white vinegar - to be added to boiling water before steaming paus

Measurement Conversion Calculator

To prepare dough in Breadmaker:
Measure all ingedients into the bread maker according to manufacturer's instruction
Insert bread pan into breadmaker
Select "Dough" setting and press start to begin
When unit signals and display reads "0:00', remove dough from bread maker
Punch down dough
Divide dough into 16 equal portions about 50 gms each
Shape into rounds, cover dough with damp cloth and proof for 15 mins
To prepare filling:
Mix Ingredients A, and set aside for about ½ hour
To prepare Pau
Use a rolling pin to roll out a portion of dough - edges are thinner than the centre part
Place some filling in the centre
Wet the edges
Wrap and pleat to form a pau
Place pau on a piece of greaseproof paper - repeat for remaining dough
Proof pau for 20 mins
Boil water in a steamer - add ingredients B
Steam pau over rapid boiling water for 15 mins

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Add vinegar to boiling water - paus will be white in colour. Cooked paus can be kept in the freezer for about a week.

Preparation Time: 1H

Cooking Time: 15M

Cheryl145 9 months ago

What a lovely filling for bread. Thinking out of the box. Love it, love it. Thank you.

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Edwin4 9 months ago

This is good protein food, I love it. thank you.

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