Char Siew Puffs Char Siew Sow Dim Sum Recipes

CHAR SIEW PUFFS (CHAR SIEW SOW) - DIM SUM

Steps:

• Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
• Heat oil in a pan, once hot, fry shallot till fragrant.
• Slowly pour in the sauce mixture and cook until sauce thickens.
• Add diced char siew to the sauce, stir to coat well.
• Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
• Rub in the butter until mixture resembles coarse breadcrumbs.
• Stir egg into the flour mixture to make a pliable dough.
• Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
• Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
• Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
• Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
• Brush the pastries with egg wash (lightly beat egg, water and salt together).
• Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
• Serve while they are still hot or warm.

CHINESE ROAST PORK PASTRY PUFFS (CHAR SIU SO)

Steps:

• To make the filling: In a wok or frying pan, heat vegetable oil and cook onions until tender and translucent, about 5 minutes. Add roast pork and stir fry for 3 minutes. Add oyster sauce, sugar, sesame oil, dark soy sauce, cornstarch, and chicken stock. Let it simmer on low heat, until the sauce is thickened. Remove from heat and let it cool in the refrigerator for at least one hour.
• In a mixing bowl, mix together all of the ingredients for the outer dough until well combined. Cover the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 14 grams each.
• In another mixing bowl, mix together all of the ingredients for the inner dough until well combined. Wrap the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 13 grams each.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Flatten each piece of outer dough, place an inner dough ball in the center, and cover it completely. Using a rolling pin, flatten the dough into an oval. Roll it up by hand, tightly, turn 90 degrees, and flatten it again with a rolling pin. Roll it up by hand for the second time, turn 90 degrees, and flatten it with a rolling pin into a rectangular shape.
• Place a heaping tablespoon of the pork filling in the center. Fold both sides toward the center. Lay the pastry seam side down on the prepared baking sheet, spacing about two inches apart. Use a fork to seal the edges of the pastries. Repeat with the rest of the dough. Brush the top of the pastry with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes, or until they turn golden brown. Serve warm.