My father loves siew pau and I’m not particular crazy about it. Now, I starting to make it at home and starting to like it just like the egg tart. Unfortunately, my father doesn’t live long enough to taste the siew pau that I made 😥
For this recipe, I used a frozen pastry dough that you can easily purchase it from grocery store. You can also make it yourself if you like. If you prefer to make the pastry skin yourself, check it out at the bottom.
To make the filling of the siew pau, you need to the following ingredients:
– 400 gram char siew (you purchase it or make it yourself) – diced.
– 1/2 cup of frozen peas
– 1 big onion – diced
– 1 tbsp black soy sauce
– 1 tbsp oyster sauce (skip this if use hoisin sauce)
– 1 tbsp sugar (skip this if use hoisin sauce)
– salt and pepper to taste
– water and corn starch – to thicken sauce
1.Saute onion until lightly brown.
2.Add char siew and peas, stir fry about 5 mins.
3.Add the sauce mixture and taste.
4.Add corn starch liquid to thicken the sauce.
5.Leave it cool when it is done.
6.When the fillings cool, cut the dough into round shape.
7.Put a spoonful filling into the dough and shape it.
8.Brush the dough with egg wash and sprinkle some sesame seeds.
9.Baked 200°C for approximately 25 minutes (this is only a guidance)
Home-made pastry skin:
There is 2 types of dough for the skin: water dough (A) and oil dough (B)
Water dough (A)
– 200g plain flour
– 60g un-salted butter, room temperature (not too soft)
– 2 tbsp caster sugar / ~50g icing sugar
~ 100g water
– pinch of salt (if used un-salted butter)
Oil dough (B)
160g plain flour
100g shortening (or you can use white vegetable oil)
1. Dough A, rub butter with the dry mixture by hand, slowly add in water using spoon. Combine them well until it form dough. Let it rest for 10 minutes in a fridge.
(TIPS: butter give puff texture to the pastry when it is baked)
2. Dough B, rub shortening with flour / mix oil with the flour (if using vegetable oil). Combine them until it form dough, Let it rest for 10 minutes in a fridge.
3. Divide the dough A & B equally.
4. Roll them into long shape (like making croissant).
5. Put dough B on top of dough A and wrapper them like a swiss roll (make sure the oil dough is inside). Set them aside for rest.
6. When the dough is ready, roll it out into a circle and then put your filling into it. Wrapped it according siew pau shape.