Meat and vegetable paos are really favourites of many people I know including my parents and my in-laws. In Chinese, it is chai rou pao, which is essentially a combination of meat such as minced pork or chicken, and minced vegetables such as wombok (wong nai pa), kua chai (bitter vegies), xiao bai chai (bok choy). It is a very simple yet comforting type of filling for white pau. The most famous of these paos are the Shanghainese Chai Rou paos.
The filling recipe is for one portion of pao quick dough divided into 40gm parts. It makes approximately 16 paos.
400gm of minced meat
1 tbsp of light soya
1 tbsp of salt (approximately, to taste)
1 teasp of pepper (approximately, to taste)
1 tbsp of minced garlic
3 tbsp of cooking oil
1 tbsp of cornstarch +2 tbsp of water
300gm of any one type of the veg suggested
1 small pot of boiling water + 1/2 teasp of salt and sugar
2) Season meat with seasoning. Heat up pan with oil and lightly pan fry garlic til lsoft and lightly brown. Add meat and pan fry till cooked. Add cornstarch mixture. Remove from fire.
3) Add veg to meat mixture. Mix well and taste for seasoning. Set aside to cool slightly before chilling in fridge for at least 3 hours. This will help with wrapping later on.