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


  • 1.

    To prepare dough in Breadmaker:

  • 2.

    Measure all ingedients into the bread maker according to manufacturer's instruction

  • 3.

    Insert bread pan into breadmaker

  • 4.

    Select "Dough" setting and press start to begin

  • 5.

    When unit signals and display reads "0:00', remove dough from bread maker

  • 6.

    Punch down dough

  • 7.

    Divide dough into 16 equal portions about 50 gms each

  • 8.

    Shape into rounds, cover dough with damp cloth and proof for 15 mins

  • 9.

    To prepare filling:

  • 10.

    Mix Ingredients A, and set aside for about ½ hour

  • 11.

    To prepare Pau

  • 12.

    Use a rolling pin to roll out a portion of dough - edges are thinner than the centre part

  • 13.

    Place some filling in the centre

  • 14.

    Wet the edges

  • 15.

    Wrap and pleat to form a pau

  • 16.

    Place pau on a piece of greaseproof paper - repeat for remaining dough

  • 17.

    Proof pau for 20 mins

  • 18.

    Boil water in a steamer - add ingredients B

  • 19.

    Steam pau over rapid boiling water for 15 mins

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 412kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 74g
  • Sugar 13g
  • Sodium 422mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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Posted by Cheryl145Report
What a lovely filling for bread. Thinking out of the box. Love it, love it. Thank you.
Posted by Edwin4Report
This is good protein food, I love it. thank you.