Chinese pau consists of a soft delicate bun and a delicious savory filling.
Ingredients for Dough:
1 cup plus 3 tablespoons of warm water
1 1/2 tablespoons of dry yeast
2 tablespoons of organic sugar
2 tablespoons of cold-pressed olive oil
2 teaspoons salt
2 1/4 cups of organic whole wheat bread flour
2 1/2 cup of whole wheat pastry flour
1 teaspoon of caraway seeds
2 teaspoons of basil
Directions for Dough:
Mix warm water, sugar, and yeast in a bowl. Let stand for a few minutes until the yeast begins to bubble.
Add oil and salt to yeast mixture and stir to dissolve the sugar and salt.
Put all but 1/2 cup of the flour into a mixing bowl.
Pour yeast mixture into the flour and stir with a big wooden spoon until the mixture becomes too difficult to work.
Place the dough on a lightly floured surface and knead for about 8 to 10 minutes. Periodically sprinkle a little flour on the surface and your hands to prevent the dough from sticking. If necessary, add more flour to achieve a firm, smooth consistency.
Place dough in a large bowl, cover with a damp cloth, and let rise until double. Punch down with your fist. Place on the floured surface and kneed again. Divide into two parts.
Form each part into a long roll, one inch in diameter. Cut each roll into 14 segments. Form each segment into a ball. Cover the balls with a damp cloth as soon as they are formed.
Staring with the first ball formed, flatten each one with your palm, one at a time. Roll each into a 3 1/2 inch diameter, round flat cake.
Place about one tablespoon of filling in the center and fold edges up and over the filling, forming a pocket. (Recipe for filling is below).
Cover the buns against with damp clothes, letting rise for 30 minutes. Arrange the buns in a steamer, one inch apart. Bring water to a boil, and steam over high heat for 12 minutes.
Transfer steamed buns to a cloth-covered rack to cool. It is best to wait 34 hours or longer before eating.
Serve warm.
Ingredients for Pau Filling:
2 cups mashed, organic and non-GMO tofu
1 teaspoon of salt
1 1/8 teaspoons onion powder
2 1/4 teaspoons garlic powder
3/8 cup soy mayonnaise
1 tablespoon of dried parsley or chives
2 tablespoons of yeast flakes
2 tablespoons soy sauce, unfermented
2 cups spinach, frozen
Directions for Pau Filling:
Mix all ingredients well.
Note: The recipe came from Wildwood’s The Journal of Health & Healing.
Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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