Sino-Mauritian paos! These small steamed brioches can be stuffed with chicken, Chinese sausages, and roasted eggs!

A sweet and sour delight for the Chinese New Year!

For 8 Paos

Ingredients – For the stuffing

Slice the Chinese sausage into 8 (bias cut)
2 roasted eggs (la recette est sur le blog de l’atelier de Kristel)
150g of minced chicken (boneless chicken thighs, which is better than chicken fillet as drier)
1 big clove of garlic, without the germ and pressed
1 teaspoon of sesame oil
1 tablespoon of oyster sauce
1 tablespoon of brown sugar
1 teaspoon of mushroom soy sauce
Salt & pepper

Ingredients – For the brioche dough

400g of “Dumpling flour” Vinh Thuan
Baker’s yeast (sold in the pack itself)
100g of sugar
200ml of milk
2 tablespoons of vegetable oil

Preparation

For the stuffing 

1 – In a bowl, mix the chicken, sesame oil, garlic, soy sauce and oyster sauce, add salt and pepper, then leave to marinate during the night.

2 – In another bowl, place the roasted eggs cut into quarters, there must be 8 pieces. In another, place the Chinese sausages.

Preparation

For the brioche dough

1 – In a salad bowl, mix the sugar, milk and yeast. Mix until the yeast is totally diluted.

2 – Leave aside two teaspoons of flour. Mix the rest of the precedent preparation then knead the dough for 10 minutes. Add 1 tablespoon of oil. Then knead 10 more minutes.

3 – Leave the dough to rest for 60 minutes, covered with a cloth.

4 – Knead the dough to form a long roll and cut it into eight equal pieces. With each one, form a ball then flatten with a rolling pin while using the tablespoons of flour set aside to  sprinkle the working surface.

5 – Spread the dough balls. They must not be too thin. You must be place the stuffing inside without breaking them.

6 – Cut four squares of baking paper and place 1 brioche on each .

Installation & cooking

1 – At the centre of each brioche, put 1 teaspoon of chicken, a slice of sausage and a slice of roasted egg. Bring the corners towards the centre and form a peak to close each brioche.

2 – Cook in a bamboo steam cooker for 20 minutes, or in a steam cooker adapted to the microwave for 6 minutes. Add a table of vinegar in the water – they will enable the brioches to stay white.

Have a good meal!

Recipe & pictures devised by L’atelier de Kristel