Go Back
+ servings
Print

Homemade Chinese BBQ Pork Pastry (Char Siu Sou)

This recipe for Homemade Chinese BBQ Pork Pastry (Char Siu Sou) features sweet and salty roasted BBQ pork encapsulated in a light and flaky puff pastry made from scratch.
Course Appetizer, Dim Sum
Cuisine Asian, Chinese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 224kcal
Author Michelle

Ingredients

Char siu BBQ pork filling:

  • 160 g char siu (roasted BBQ pork) diced
  • 3 shallots minced
  • 1 teaspoon soy sauce
  • 2 teaspoon granulated sugar
  • ¼ teaspoon black pepper
  • ½ teaspoon tapioca starch
  • 1 tablespoon cold water
  • 1 teaspoon toasted sesame oil

Dough:

    Water dough:

    • 160 g all-purpose flour
    • 22 g salted butter cold
    • 15 ml avocado oil or refined coconut oil
    • 90 ml water room temperature

    Oil dough/paste:

    • 90 g cake/pastry flour
    • 50 ml avocado oil

    Instructions

    Make the char siu filling:

    • Heat 1 teaspoon of avocado oil in a frying pan over medium heat.
    • Add in the shallot, and sauté for 1-2 minutes, until lightly softened.
    • Next, add in the diced char siu and stir for another 1-2 minutes.
    • Add in the soy sauce, sugar, black pepper, tapioca starch dissolved in 1 tablespoon of cold water. Give it a stir.
    • Bring the mixture up to a simmer, and then drizzle in 1 teaspoon of sesame oil.
    • Remove from heat and let cool.

    Make the pastry dough:

      Water dough:

      • In a bowl, combine the all-purpose flour and cold salted butter. Use a fork to cut the butter into the flour.
      • Add in the avocado oil and water.
      • Mix until the dough comes together.
      • Add 1 teaspoon of all-purpose flour and knead until the dough becomes smooth.
      • Cover with a damp cloth and let it rest for about 20 minutes.

      Oil dough/paste:

      • In a small bowl, combine the cake/pastry flour together with the oil.
      • Stir with a spoon until it becomes a smooth paste. Set aside.

      Assemble:

      • Divide the water dough into 10 equal portions.
      • Roll out the dough into a flat square.
      • Spread 1 tablespoon of oil paste in the centre of the dough (be careful not to get to close to the edge).
      • Fold over dough in half and press down to seal the seams.
      • Gently press down the dough and flatten.
      • With a rolling pin, roll the dough out into a slender rectangle.
      • Coil the dough up (like making a jelly roll) and turn it 90 degrees. Flatten and repeat.
      • Roll out the dough again, coil it up and turn it 90 degrees another 2 more times. (This produces the flaky layers).
      • Once the dough is rolled out to a long rectangle, add 1.5 teaspoon of (about 18g) of char siu filling to the centre.
      • Fold up the dough to cover the filling and seal/crimp the edges with a fork.
      • Place the pastry onto a parchment-lined baking sheet.
      • Repeat with the remainder.

      Bake:

      • Preheat oven to 400°F/204°C.
      • Brush the tops of the pastries with lightly beaten egg (egg wash).
      • Sprinkle with sesame seeds (optional).
      • Bake at 400°F/204°C for 5 minutes, and then reduce to 350°F/177°C for another 20-25 minutes, until puffy and golden brown.
      • Serve warm.

      Nutrition

      Calories: 224kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg