Ingredients
Method
For the filling
- Add the minced beef, Chinese seasoning, soy sauce, hoisin sauce, and sugar to a bowl. Mix until evenly combined.
- Heat the oil in a wok or large skillet. Add the seasoned beef and cook until fully cooked and most of the liquid has evaporated.
- Remove from the heat and allow the filling to cool completely.
For the dough
- In a large bowl, combine the flour, salt, instant yeast, and sugar.
- Gradually add the warm water while mixing until a soft dough forms.
- Knead for about 5 minutes. Add the oil and lard, then continue kneading until the fats are fully incorporated and the dough is smooth.
- Cover and let the dough rise for about 30 minutes.
- Punch down the dough, cover again, and let it rise for another 15 minutes.
- Divide the dough into two oblong logs, then cut each log into roughly 1-inch pieces.
- Roll each piece into a ball and flatten it, keeping the center slightly thicker than the edges.
- Place about 1 to 1½ teaspoons of the cooled filling in the center of each piece.
- Bring the edges together and pinch firmly to seal. Place each pow seam-side down on a small square of wax paper.
- Arrange the pow in a bamboo steamer, leaving space between them to expand. Steam for about 15 minutes.
- Carefully remove from the steamer and allow to cool slightly before serving.
Nutrition
Notes
- Meat options: You can substitute 1½ pounds of minced chicken or pork for the beef.
- For pork pow: Red food coloring can be added to the pork filling to give it the familiar red color similar to char siu.
- Steamer: I use a bamboo steamer, but another steaming setup will work as long as the pow sits above the water and has room to expand.
- Avoid overfilling the pow, or they may be difficult to seal and can open while steaming. Make sure the filling has cooled before shaping the pow.
Recipe Printed From ThisBagoGirl.com
