Pao making Pau?

Yesterday I decided to make some Pau (or called steam buns). 

I started with the dough. That was really really tough. The dough of the pau was dry and I have to mix it evenly. I used up more strength in a week on mixing the dough. How can the people who sell pau do that everyday? I can barely stand doing it for 15 minutes!

Since I dont have char siu (roasted pork), I have to find another filling recipe from other places. I ended up making lean pork with cabbages. Turns out great! 

The filling are tasty but just not salty enough. Because the pau bread is tasteless, the filling had to be a little salty. After filling in the paus, I have to wait like 10 minutes for it to rise and then only steam it for yet another 10 minutes.

^^" My paus are not pretty I know......can't blame me its my first time make them. Despite of their looks, they taste pretty nice. Seriously....