Keke Pua'a (American Samoa)

Keke Pua'a (American Samoa) created by GiddyUpGo

This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. Kek pua'a is a Samoan version of bao, which you can sometimes find in Chinese restaurants. It is traditionally served with a pork filling.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand).
  • Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool.
  • Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand.
  • Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets.
  • Let the dough rise for another 45 minutes.
  • Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).
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@GiddyUpGo
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@GiddyUpGo
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"This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. Kek pua'a is a Samoan version of bao, which you can sometimes find in Chinese restaurants. It is traditionally served with a pork filling."

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  1. GiddyUpGo
    Keke Pua'a (American Samoa) Created by GiddyUpGo
  2. GiddyUpGo
    This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. Kek pua'a is a Samoan version of bao, which you can sometimes find in Chinese restaurants. It is traditionally served with a pork filling.
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