CHAR SIEW PUFFS (CHAR SIEW SOW) - DIM SUM

Char Siew Puffs (Char Siew Sow) - Dim Sum image

Provided by WaterMelon

Time 1h50m

Yield 12 puffs

Number Of Ingredients 18

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1/4 teaspoon dark soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 teaspoon caster sugar
30 ml water (approx 2 TB)
1 teaspoon cornstarch
1 tablespoon peanut oil or 1 tablespoon canola oil (etc.)
1 shallot, sliced
85 g barbecued pork, diced (char siew , 3 oz)
90 g all-purpose flour (approx 3/4 cup)
1/2 teaspoon baking powder
1 tablespoon custard powder
25 g icing sugar (approx 3 tablespoon)
45 g butter, cubed (approx 3 tablespoon)
1 egg, lightly beaten
1 egg
1 teaspoon water
1 pinch salt

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.