Yambean Dried Shrimp Paus

                                           Paus before steaming proofing it 15minutes .

                                           Freshly steam paus.

Made these vegetables paus this morning.A very soft paus recipes taken from Paus by Coco Kong publish by Y3K.A sure keeper for this recipes.

Ingredients for skin
250gm  Hong Kong flour
60 gm   sugar
20gm    shortening
2tsp      instant yeast
120ml   water

For Fillings
50gm  carrot (shredded)
50gm  dried shrimps (soaked and chopped)
300gm yambean /sengkuang (peeled,shredded)
Seasoning
1 tsp pepper
1tsp salt
1tbsp light soya sauce
1/s tsp Msg

Material needed
12 paper cups (flattened)

Method

For filling: Heat up wok with oil saute fillings ingredients add seasoning,fry well.Dish up and cool it before using.
For Skin: Combine all skin ingredients in a mixing bowl and mix well then knead it well until dough is smoooth and elastic.
Cover with a damp cloth and proof for 30 minutes.
Divide dough into 40 gm each.Rest for 5 minutes.
Flatten into roundand place 35gm of fillings gather edges and seal.Cover and proof again for 15minutes.
Bring water to boil.Arrange paus and steam at medium high heat for 15minutes.
Enjoy!