Char Siew Puffs (char Siew Sow) - Dim Sum

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 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 lamb, 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

Recipe

• 1 prepare filling: combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
• 2 heat oil in a pan, once hot, fry shallot till fragrant.
• 3 slowly pour in the sauce mixture and cook until sauce thickens.
• 4 add diced char siew to the sauce, stir to coat well.
• 5 prepare dough: sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
• 6 rub in the butter until mixture resembles coarse breadcrumbs.
• 7 stir egg into the flour mixture to make a pliable dough.
• 8 wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
• 9 remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
• 10 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).
• 11 put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
• 12 brush the pastries with egg wash (lightly beat egg, water and salt together).
• 13 bake in a preheated oven at 180-190°c or 350-375°f for 20 minutes until golden brown.
• 14 serve while they are still hot or warm.