📝 About This Recipe
A beloved treasure of Caribbean-Chinese fusion, the 'Paw' is a cloud-like steamed bun that perfectly marries island flavors with traditional techniques. These buns are prized for their snowy white, pillowy texture and a slightly sweet dough that melts in your mouth. Whether enjoyed plain as a side for savory stews or stuffed with seasoned meats, they represent a beautiful culinary heritage that brings warmth and comfort to any table.
🥗 Ingredients
The Yeast Bloom
- 1 cup Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 3 1/2 cups All-Purpose Flour (sifted; plus extra for dusting)
- 1/3 cup Granulated Sugar (for that signature Caribbean sweetness)
- 1 tablespoon Baking Powder (ensures a light, airy rise)
- 1/2 teaspoon Salt (fine sea salt preferred)
- 2 tablespoons Vegetable Shortening (at room temperature; makes the dough white and soft)
- 1 tablespoon Vegetable Oil (for coating the bowl)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the sifted flour, 1/3 cup sugar, baking powder, and salt until well combined.
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3
Add the vegetable shortening to the dry ingredients. Using your fingertips or a pastry cutter, rub the shortening into the flour until it resembles fine crumbs.
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4
Make a well in the center of the flour mixture and pour in the yeast liquid. Stir with a wooden spoon until a shaggy dough forms.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and no longer sticks to your hands.
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6
Lightly grease a large bowl with vegetable oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.
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7
While the dough rises, cut 12 squares of parchment paper (about 3x3 inches each) to prevent the buns from sticking to the steamer.
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8
Gently punch down the risen dough to release excess air. Turn it out onto a surface and knead for 1 minute to smooth it out.
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9
Divide the dough into 12 equal portions (roughly 60-65g each). Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving in a circular motion.
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10
Place each ball onto a parchment square. Arrange them on a baking tray, cover loosely, and let them proof for another 30-45 minutes until they look puffy.
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11
Prepare your steamer by bringing water to a boil. Reduce to medium heat so the water is at a steady simmer but not a violent boil.
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12
Place the buns (on their parchment) into the steamer basket, leaving at least 2 inches between them as they will expand significantly.
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13
Cover the steamer tightly. If using a metal steamer, wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns, which causes yellow spots.
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14
Steam the buns for 12-15 minutes. Once finished, turn off the heat but do not open the lid for 5 minutes; this prevents the buns from collapsing due to a sudden temperature change.
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15
Remove the buns from the steamer and serve warm. They should be incredibly soft, white, and slightly sweet.
💡 Chef's Tips
Use shortening instead of butter to achieve the brightest white color and the softest texture. Always sift your flour and baking powder together to ensure there are no lumps and the rise is even. Avoid over-kneading after the first rise; you want to maintain some of those delicate air bubbles. If you don't have a steamer, you can use a large pot with a wire rack and a plate, just ensure the water doesn't touch the buns. To store, wait until they are completely cool, then seal in a zip-top bag; they can be re-steamed for 2 minutes to regain their fluffiness.
🍽️ Serving Suggestions
Serve alongside a rich Caribbean Pepperpot stew for the ultimate dipping experience. Split them open and fill with jerk pulled pork and pickled cucumbers for a fusion sandwich. Pair with a hot cup of Caribbean cocoa tea or ginger tea for a comforting breakfast. Enjoy plain with a thin smear of salted butter while they are still steaming hot. Serve as a side to a spicy curry goat to help balance the heat with the sweet dough.