CHAR SIEW PAU

Char siew pau or Cha siu bao 叉烧包 is a Cantonese style bun filled with pork barbecue.  A dim sum which gained popularity not just among Asian communities but to the rest of the people globally. As they say: "East meets West!"😊

A distinctive mark of Char siew pau is a burst on top of the bun. The top cracks open as it is steamed, partially revealing the goodness of the filling.😋

Making pau at home is a matter of pride😉, as dim sums and dumplings are just around the corner, even supermarkets are selling these gems and they come affordable and delicious too!

Today's version is one of our favourite dim sum -- steamed Char siew bun, using a stall bought barbecue pork. As two meat roast stalls emerged just across our place and I decided to try it in our bun and we discovered it is just right for this pau.👍

CHAR SIEW PAU (CHA SIU BAO)
Yields about 655g raw dough

If 40g each you’ll have about 16 pau

If 30g each you’ll have about 21 pau 

PAU Dough:

2 c hongkong flour

3/4 c wheat starch

3/4 c powdered sugar

2 tsp baking powder

1 tbsp instant yeast

2/3 c water

½ tsp lemon

2 tbsp oil (I used Extra Light Olive Oil)

In a mixing bowl, place flour, starch, sugar, instant yeast, water and lemon.

Mix together to form rough dough. When done, add Oil and continue kneading for about 15 minutes to form a smooth dough.  

Proof for an hour. Then prepare the filling.

Filling:

1 tbsp oil for sautéing

250g cooked char siu

1 head garlic, minced

1 medium onion, chopped

1 tbsp LKK superior light sauce

1 tbsp oyster sauce

1 tsp sesame oil

3 drops of red  gel color

Salt and pepper if needed

1 ½ tbsp cornstarch

½ c water

Spring onions to be added when the filling is cooled and before filling it to the dough.

Mix soya sauce, oyster sauce, sesame oil, sugar and red color in a bowl. Set aside.

Pour oil in a pan.

Sauté garlic and onion.

Add mix sauces. Add salt and pepper to taste.

Dissolve cornstarch in water and pour into the filling.

Simmer to thicken the sauce.

When done,  remove from heat and let it cool.

When cooled, add spring onion and mix ready to use.

Assembling:

Divide the dough at 30g each.Prepare hk flour on the side to dust for easy rolling and wrapping.

Get one portion, flatten with rolling pin and place about half tablespoon of filling at the center.

Bring the sides together, wrap, fold the dough up and twist.

Place in a square parchment paper (2”x3”)

Arrange the bun in a steamer, about 6 pcs in one container.

Steam immediately when done, no need to rest the pau.

Steaming:

Using an electric steamer, steaming one layer at a time with {cheese} cloth cover.

Add water in the steamer and 1 tsp of white vinegar.

Bring to a high steam, then

Place pau in a steaming water {Do not open the steamer while it is steaming}

Steam for 8 minutes.

When done, remove from the steamer and set aside to cool with the cloth cover on. Or serve steaming hot!

Note: When cooled this can be placed in a ziplock and freeze.  Steam when needed.