Classic dim sum or tea house dish, bbq pork filling encased in a tender, buttery, flaky pastry.
Prep Time45 minutesmins
Cook Time20 minutesmins
Chilling time for dough (min)30 minutesmins
Course: Biscuits and scones, dim sum
Cuisine: Asian, Asian-American
Keyword: Bbq Pork Pastry, Char Siu Sou
Ingredients
Pastry
2cupsAll-Purpose Flour (8-1/2 ounces) King Arthur Unbleached
1/2teaspoonsalt
1teaspoonsugar
1/2teaspoonbaking powder
1cupcold unsalted butter16 tablespoons
1/2cupcold sour cream
Char Siu Filling:
2tablespoonswater
1tablespoonsugar
1tablespoonhoisin sauce
1teaspoonoyster sauce
½teaspoonsoy sauce
1teaspoonhoney or agave syrup
½teaspoontoasted sesame oil
2teaspoonspeanut or vegetable oil
¼cupfinely chopped yellow onionor shallots
1teaspooncornstarch dissolved in 1 tablespoon water
4ounceschar siuChinese BBQ pork finely diced (homemade or store-bought)
Instructions
To make the pastry:
Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.
Wrap the dough, and chill for at least 30 minutes before using.
Char Siu Filling:
In a small bowl, stir together the water, sugar, hoisin sauce, oyster sauce, soy sauce, and sesame oil, and set aside.
Heat oil in a medium skillet over medium heat. Add the onion and stir-fry for 3 minutes or until translucent. Stir the flavoring sauce into the onion and heat for 30 seconds or until bubbly.
Give the cornstarch mixture a final stir and add to the skillet. Cook for 30 seconds longer, or until the sauce has thickened. Stir in the char siu and remove from the heat. Cool to room temperature.
To Assemble and Bake:
To assemble and bake: Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll out the prepared dough into approximately 14-inch square.
Using a ruler, trim off the uneven edges to make a 12-inch square, then cut the dough in thirds crosswise and quarters lengthwise to make 12 (3-by-4-inch) rectangles.
Place 1 tablespoon* of the char siu filling across the center of each square leaving about ½-inch border on either side for sealing. Overlap the dough over the filling (like enclosing a photo in a letter). Press down to seal in the filling on all sides. If the dough isn't sticking together easily you may dab the inside edges of the pastry with water before folding it closed.
Flip the pastry over so the seal is on the bottom, and use the tines of a fork to seal the short edges. Place on the baking sheet and repeat with the remaining dough and filling, spacing pastries 1-inch apart on the baking sheet.
Brush the pastries with egg wash, then sprinkle them with sesame seeds. Bake for 18 to 20 minutes, or until golden. Cool briefly on a wire rack. These are best served warm, but are good at room temperature.
Reheat in a toaster oven at 350 for approximately 5 minutes.
Notes
The pictured pastries are approximately 2 x 3 inches. Use a generous teaspoon of filling for this size.