There are 2 parts to this recipe -(a) the outer casing or steam bun dough and (b) the vegetable filling.
(a) Steam bun dough recipe
1. I didn’t have access to “pau” flour so I used standard flour and this meant the buns weren’t as white as they are when you buy them. But hey, they are home-made and delicious.
2. I didn’t use the meat filling – being vegetarian and all…
3. I didn’t have a steamer so I improvised (Picture 5 below). I filled 1/3 rd of a large lidded wok with water. I then placed a small metal (heat-proof cup or ramekin will work too) upturned inside the wok as a stand. This was followed by the placement of the steaming bowl from my pressure cooker on top of the upturned cup. The steam buns went into this steaming bowl and I covered the wok with a lid so as to not let the steam escape. Each pair of steam buns took 17 minutes to cook to perfection. Check that the filling is warm before eating.
4. I made really huge (gargantuan) steam buns and we only had one each as a starter. Perhaps making smaller and more delicate ones will be the way to go (Pictures 1-4 below).
5. Finally, I skipped the bit where it said to let the steam buns rise after placing the filling inside them. It worked just fine!
6. These can be kept uncooked in the fridge overnight and steamed the next day for brunch.
7. We had them with some dark soy sauce and the combination was quite good – or so we thought (Picture 6 below)
(b) The curried vegetable filling
1. I left the chicken and eggs out.
2. I used runner beans (finely chopped) instead of peas.
3. I used Indian curry powder (Sabzi masala) instead of Malaysian meat curry powder.
4. I used Kashmiri chilli powder (lovely red colour and not as spicy) to spice the dish
4. I used coconut cream (3 tbps) instead of coconut milk.
5. I made the filling on Christmas eve and left it overnight in the fridge. The consistency was perfect for filling the next day.