Recipe taken from hslingkitchen.

Potato filling:

550g potato
200g shallot
3 Lemon grass smashed
5 pieces of dried chilli
2tbsp meat curry
3sprigs curry leave
Salt sugar

The curried potato above is really good, slightly spicy.

The pau’s texture is good even when cooled, i think mostly due to this method of having a starter dough (part of flour, water, yeast fermented slowly in room temperature for 6 hours and more)

pau starter dough left to ferment overnight, bubbles formed inside the soft dough batter

mix starter dough and all other ingredients together

dough form

left to rise to double in size

potato, curry powder, curry leave, serai, dried chilli, shallot etc

yummy curried potato

before going into steamer

steamed for 15 minutes

smooth surface

fluffly pau skin with soft yummy filling