Water Dough:
-250g all purpose flour
-80g water
-80g oil
-1/2 tsp 5 spice powder
-1 tsp salt

*Kneed everything together, rest 1/2 hour and divide into 10 portions.

Oil Dough:
-100g all purpose flour
-40-50g oil

*Slowly add oil into flour to make a dough. Divide into 10 portions.

-1/2 lb char siu
-1/2 lb minced pork
-1/2 onion
-3 shitake mushrooms
-1 large carrot
-1 chinese sausage
-1/2 tsp: sesame oil, 5 spice powder, oyster sauce, ground pepper
-2 pinches of salt

*Chop char siu, carrots, onion and sausage. Soak mushrooms until warm water for about 1/2 hour or until soft, slice into thin strips. Mix everything together and divide into 10 portions.

What to Do:

Take a portions of the water dough and use it to wrap the oil dough. Roll dough flat and fold into thirds (like folding a letter). Repeat this process a few more times before using the dough to wrap a portion of the filling. Continue with the same process for the remaining dough and filling. Brush wraped paus with eggwash and bake at 350'F until golden, about 20 mins.

Comments (4)

On 11:42 PM , WhItE_PoPlAr said...

Hi tt,

Your Paus look so nice! :P

Hope one day u can post step-by-step pics pf how u can wrap the paus. Mine is always too ugly! :(

ANyway, thanks for great recipes u have here. I am also a Vietnamese, and the recipes u posted here help me out a lot! :)

On 12:56 PM , hoangtam/tt said...


sad to say I didn't take any step by step pictures.

On 7:08 PM , Anonymous said...


Hi how are you? It's a long time since I came to your blog.

The dough will have a tendency to develop gluten if not careful during the rolling /folding stage. Maybe you might try to use 1/2 bread flour+ 1/2 all purpose flour in dough A


On 11:41 PM , hoangtam/tt said...

Hi Paul,

I've been busy but well. Thanks for the tip.

Take care!