Wednesday, September 2, 2015

Chinese Steamed Bun -- Shang Yuk Pau 【生肉包】

I have been craving for Malaysian Shang Yuk Pau for a long time now. This is my 3rd attempts on this pau and is by far the best and I had two immediately when it was out of the steamer!



Ingredients:(makes 6 big pau/10 small pau)

For dough:

3 cup/ 360-380 gm All purpose flour (I used Organic Unbleached flour)
7 g / 1 packer of Active Dry Yeast
4 tbsp/60 gm Castor/ Powdered Sugar
2 tsp Baking Powder
1 cup lukewarm water
1 tbsp oil

For the filling:
250 gm mixed fat and lean minced meat (I used Pork)
3 hard boiled eggs (cut into 4 pieces each)Optional
1 bowl of chopped spring onion   or onion
3 tbsp Chicken or any type of stock (Low sodium)
2 tbsp water
1 1/2 tbsp Cooking wine (Shao Xing Wine)
2 tsp Oyster Sauce
2 tsp Sesame Oil
1 tbsp Cooking Oil
1 tbsp Corn starch
1 tsp dark soy sauce
1 tsp Ginger Garlic Paste
1 tsp Sugar
2/3 tsp Salt or to taste



3 cup/ 400 gm 高筋面粉/中筋面粉 (我用了 Organic Unbleached flour)
5 g (一包)快速酵母 (Active Dry Yeast)
4 大勺/65 gm Castor/ Powdered Sugar/细砂糖
2 小勺 泡打粉 (Baking Powder)
1 杯  温水 
1 大勺 食油/猪油

250 gm 肥瘦混合的肉末 (自己用五花肉剁也行)
3 只 水煮蛋 (每只切开成四份)
1 碗 葱末 
3 tbsp 鸡汤/高汤 (低盐)
2 tbsp 水
1 1/2 tbsp 绍兴酒/料酒
2 tsp 蚝油
2 tsp 香油
1 tbsp 食油
1 tbsp 淀粉/玉米淀粉
1 tsp 老抽
1 tsp 姜蒜蓉
1 tsp 糖
2/3 tsp 或适量 食盐 

1. Knead together all the ingredients listed under dough and form a soft dough, covered it with clean cloth and leave it at warm place to raise to double its size. Turn the dough on a working space, evenly sprinkle baking powder over the dough and knead further for 5 minutes until the dough become smooth on the surface.

2. Mix all ingredients listed under filling (beside chopped spring onion and egg), you could add the water and stock slowly. Mix the meat and seasoning well and leave it in the refrigerator for 20 minutes to marinate. Add chopped spring onion only before making the pau.

1. 把列在面团下边的所有材料(除了泡打粉)混合均匀,揉成一个软面团。加盖放温暖处发酵成两倍大(冬天需要大约45分钟),把泡打粉均匀撒到面团上再揉5分钟至光滑。

2. 把肉末和所有材料(除了葱末)混合,水和高汤可以慢慢加入,如果不用高汤,可以用水代替然后加一点点鸡粉调味。大力拌匀肉馅。静置20分钟左右,包之前加入葱末,拌匀即可。

3. 另外煮熟三只水煮蛋。剥壳切好备用。

3.Divide dough into 10 or 15 equal portions, depending on the size of pau you want to make. Use a rolling pin to roll out a portion of dough in such a way that the edges are thinner than the center.

4. Place 1-2 tbsps of fillings and quarter hard boiled egg in the center of the flat disc. Wrap and pleat to form a bun with flowery shape on top. It is important to proof the buns for 15-20 minutes before steaming.

5. Boil water in a steamer/wok, add 2 tbsp of vinegar into boiling water, this can enhance the color of pau and make it whiter in color. Steam pau over high heat/rapid boiling water for 15 minutes.

6. Remove the whole steamer immediately from stove, DO NOT open the lid at this point of time. Wait for at least 5-10 minutes before you check on your buns.

Here is my Shang Yuk Pau for dinner Yummy.. and burp!!!

4. 把面团揉出空气,分成12等份 (一份大约 75克)。擀开呈圆形,然后把边擀薄,成中间厚,边上薄的面片。加上 1.5-2 tbsp 左右的肉馅,和1/4只水煮蛋,捏花包好。

5. 加盖静置30分钟(室温比较高的话15分钟即可),同时煮开小半锅水。

6. 水开后把蒸笼置到锅上大火蒸15分钟,蒸好熄火后不要马上开盖子,等五分钟。


中文 -- 生肉包


  1. my husband loves sang yuk mee.... this will be another of his favourite. thanks for sharing

    1. oh yes.. me too loves sang yuk mee!! welcome to my blog Victoria!! Will pay you a visit right away!

  2. When we were young, my dad used to buy us varieties of pau for supper. I usually pick the shang yuk pau because I love the egg inside. Thanks for sharing the recipe. I have another recipe to try on my list now.

  3. Hi, I have tried the recipe, but 2/5 cup water doesn't work with 360 gram flour.

  4. Hi I tried this yesterday and it worked well. however I did make some minor adaptation as I was it was not clear in the recipe. 1. How much is 2/5 cup water? I didn't find that enough and added bit more. Can you confirm in ml? 2. It says sprinkle baking powder after proofing, therefore i didn't put it in with the rest of dough ingredients. Is that right or is it sprinkle extra baking powder after it is already mixed in dough? Thank you.

    1. I used standard measuring cup. It should be around 158ml. You sprinkle the baking powder once the dough is proofed.

  5. The pork filling with your ginger garlic paste is so so good, my family can’t stop raving about it. This recipe’s a keeper!