For the pau skin and method, can follow hugbear's blog. The recipe yields 12 huge paus.
300g chicken, cut into small pieces
1tsp ginger and shallot juice
½ tsp salt
1tsp Chinese cooking wine
2tbsp light soya sauce
¼ tsp pepper
1tsp chicken stock granules
1tsp sesame oil
1tbps fried garlic oil
2tbsp diced spring onion (I didn't manage to get it at the time of marinating)
1tbsp corn flour
(original recipe also add some chopped yam bean (bang kuang))
Mix all ingredients, stirring in one direction and chill for 3-4 hours before using.
For each pau skin, I added 1 tbsp plus a little bit more of filling then wrap it. Place it on a plate or steam tray lay with pau paper. Rest the pau for 15 min. Steam over medium heat for 15-20min. Serve warm.