I can't thank Steve enough for leading me to this site via his fantastic site. I'm busy as it is with a cake-decorating board and just trying to resist spending more time here takes superhuman effort. Here's my 2-sen on paus. It's a very versatile bun; any filling which is not too wet works. We've even substituted turkey meat in the chicken char siew pau (recipe below) one Christmas and it got rave reviews. Although plain flour can be used, to get best results, try to get hold of Hong Kong flour aka Water Lily flour, which is a highly-bleached all-purpose soft wheat flour containing 8 to 9% protein used specially for making paus. Also, this days, shortening is used instead of lard. chicken char siew pau pork char siew pau Notes: Do not oversteam the paus or it will take on a yellowish tinge and the buns will be toughened. Also, try not to allow water to wet the paus, which will make it sticky. Place a towel on the base of the steamer tray.