BBQ Pork Puff aka Char Siew Sou (叉燒酥)

BBQ pork puff aka char siew sou is one of my favourite dim sum dishes. The pastry is very flaky and the char siew filling super delicious. The process for making the flaky pastry may be a little challenging but so rewarding when you get it right.

VIDEO LINK: https://youtu.be/fSVyOF1uTnc?si=SdbWrePGMbPzE79e

Make the Filling

INGREDIENTS

• 1 cup of BBQ pork / char siew (cut into small cubes)

• 1 onion (chopped into small pieces)

• 1 tablespoon oil

• 1 cup of char siew sauce (ask for char siew sauce when buying char siew from the vendor). Or make your own sauce:

  • 1 tablespoon oyster sauce

  • 1 tablespoon light soya sauce

  • 3 tablespoons sugar

  • 1 teaspoon dark soya sauce

  • 1 tablespoon cornflour (for thickening)

METHOD

1. Heat oil in a saucepan. Add onion and fry till fragrant.

2. Add char siew and fry for 5 mins.

3. Add char siew sauce and bring the mixture to a boil. Lower hear and simmer for 10-15 mins.

4. Add cornflour a little at a time to thicken the sauce.

5. Cool mixture and divide into 12 portions.

Make the flaky pastry

Water dough

• 90 gm flour

• 12 gm sugar

• 30 gm melted butter

• 36 ml water

1. Pour melted butter into flour and sugar and mix well.

2. Add water, a little at a time, and mix until a soft dough is formed.

3. Cover with a towel and place in the fridge for 30 mins.

4. Cut the water dough into 12 pieces each. Roll each piece into a ball.

Oil dough

• 45 gm melted butter

• 90 gm flour

1. Pour melted butter into the flour and stir well to combine.

2. Knead till a dough is formed.

3. Cover with a towel and place in the fridge for 30 mins.

4. Cut the oil dough into 12 pieces each. Roll each piece into a ball.

Method

This process may be a little complicated. Suggest to view the video for a clearer understanding of the process.

1. Take 1 piece of water dough and roll out into a circle.

2. Place a piece of oil dough into the centre of the water dough. Wrap the oil dough with the water dough. Roll into a ball.

3. Roll into a spindle. Flatten with a rolling pin. Roll up into a barrel.

4. Repeat this process, i.e. Roll into a spindle. Flatten with a rolling pin. Roll up into a barrel.

5. Roll out the barrel into a flat square (about 5 mm thick).

6. Place 1 portion of char siew at one corner of the square.

7. Flip the other corner of the pastry to cover the char siew, forming a triangle.

8. Press down to seal the edges.

9. Brush the top of the puff with beaten egg yolk. Sprinkle some sesame seeds on top.

10. Bake in a 180oC oven for 20 mins till golden brown.