The Pow Bak, quite similar to the famous Bao Bahn – which themselves are usually stuffed with marinated or glazed pork and sometimes a slice of boiled egg – are small Chinese briochettes steamed and stuffed with a delicious mix of very tasty marinated chicken.

The small brioches are all sweet, soft and generously stuffed and are easily prepared. The dough must remain very soft during the steaming process. They are slightly sweet like many Chinese preparations, contrasting well with the salty stuffing and very tasty chicken.

A delight to serve as snack, breakfast or as side dish for a dinner or simply to accompany a light Chinese soup, the Pow remains and omnipresent part of the Chinese Mauritian culture.

Ingredients for the dough

  • 225 g flour
  • 125 ml water
  • 1 teaspoon of baker’s yeast
  • 1 teaspoon sugar
  • 15 g butter (melted)


For the dough, mix all ingredients.

Knead the dough for 10 to 15 min. Allow to rest in a warm place for 1 hour, the volume of the dough should double. Knead the dough again on floured surface and divide into 8 patties.

Spread each ball into a large disc. Place 2 tablespoons of filling in the center. You are free to choose the farce, made a curry with roasted eggs. Bend the edge of the circle and pinch the ends to the center to form a ball.

Place each pow individually on the lightly oiled wax paper.

Cook the pow in a water bath for 10 to 15 min.

Bon Appetit Biensure!