• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Skin
  • 250g Hong Kong flour
  • 120ml water
  • Filling
  • 500g pork loin, minced
  • 50ml ginger and onion juice
  • 100ml superior stock
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon salt or to taste
  • 1 pinch white pepper powder
  • 50g frozen superior stock, cut into 5g cubes
  • Dipping sauce
  • 30g ginger, cut into julienne
  • 3 tablespoons black rice vinegar


  1. To prepare skin: In a large bowl, mix flour with water and knead into a smooth dough. Cover the dough with a warm towel and leave to rest for 15-20 minutes.
  2. On a lightly floured surface, roll the dough out into a thin sausage shape and cut into pieces, about 7g each. Using a mini rolling pin, roll out each piece into a flat circle.
  3. To prepare filling: In a mixing bowl, combine all the ingredients and mix thoroughly. Cling wrap and store in the refrigerator until needed.
  4. To assemble: Fill each dough circle with a heaped tablespoon of the filling and a cube of frozen superior stock.
  5. Seal the edges with 18 pleats. Steam for 6 minutes. Serve piping hot with shredded ginger and black vinegar.
  6. The traditional siew loong pau requires 18 pleats, because it is supposed to look like a chrysanthemum flower.
  7. To make the superior stock, simmer old chicken, Yunnan ham, pork loin and chicken feet together for 3-4 hours. The inclusion of the chicken feet will cause the soup to be gelati

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