Char siu so are a dim sum classic, not to be confused with Char siu bao, which are steamed buns. These have the same BBQ pork, but it's encased in flaky, sweet pastry and baked till golden.
2 people made this
Makes: 10 pastries
150g plain flour
2 tablespoons icing sugar
125g margarine or lard
5 tablespoons water
100g cake flour
150g BBQ pork, finely diced
200g Chinese BBQ sauce (char siu sauce)
2 egg yolks, beaten
2 tablespoons sesame seeds
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Method Prep:25min › Cook:25min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
In a bowl, combine plain flour, icing sugar, 55g of the margarine or lard and water. Knead to make a dough. In another bowl, knead the cake flour and remaining margarine or lard to make another dough.
Wrap the cake flour dough with the plain flour dough and roll out into a 20x40cm sheet. Fold 3 times. Roll into a sausage about 3cm thick, then flatten to make a strip 10x80cm. Cut into 10 squares.
In a bowl, mix the BBQ pork with the BBQ sauce. Place a tablespoon of filling on each pastry piece, wet the edges with egg yolk and roll up, sealing the ends. Brush each pastry with egg yolk and sprinkle with sesame seeds.
Bake on greased baking trays 25 minutes or until crisp and golden. Serve hot or warm.
Cake flour is a fine flour that is sometimes called extra fine sponge flour. If you don't have it to hand, you can use 80g of plain flour mixed with 20g of cornflour instead.