Jul 09 2026
Restaurants›Go Dim Sum›Bbq Pork Pastry (char Siu Sou) (3) Recipe

Bbq Pork Pastry (char Siu Sou) (3) Recipe

Inspired by Go Dim Sum
Time2h 30m
Serves12

Make Bbq Pork Pastry (char Siu Sou) (3) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pastry (water dough & oil dough)

Filling

Finishing & baking

Method

Pastry (water dough & oil dough)

  1. 1

    Make the water dough

    In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tbs sugar and 1/4 tsp salt. Add 90 ml warm water and 2 tbs vegetable oil. Mix with a spatula until it starts to come together, then knead by hand in the bowl for about 1–2 minutes until a smooth, slightly soft dough forms. Shape into a ball, cover with plastic wrap and let rest while you make the oil dough (at least 20 minutes).

  2. 2

    Make the oil dough

    In a separate bowl, combine 0.75 cups flour with 0.33 cups vegetable shortening (or lard). Use a fork or pastry cutter to mix until it forms a cohesive, slightly crumbly dough that can be pressed into a ball. If needed, press it together with your hands. Cover and rest for 20 minutes.

  3. 3

    Laminate (combine doughs)

    On a lightly floured surface (use up to 1/4 cup extra flour as needed), roll the water dough into an approximate 8 x 6 inch (20 x 15 cm) rectangle. Flatten the oil dough into a rectangle about half the size and place it on top of the water dough. Fold the water dough over the oil dough like an envelope so the oil dough is fully enclosed. Gently roll the combined dough into a log about 8–10 inches long then fold into thirds (letter fold). Rotate 90° and roll again into about 8–10 inches, then fold again. Wrap the laminated dough in plastic and refrigerate for at least 30 minutes (this relaxes gluten and firms the shortening).

  4. 4

    Divide dough

    After chilling, divide the dough into 12 equal portions (weigh or estimate: about 25–30 g each). Keep the portions covered while you prepare the filling. When ready to assemble, roll each portion into a small disk on a lightly floured surface.

Filling

  1. 5

    Prepare ingredients

    Dice char siu into small 5 mm cubes so the filling is easy to bite. Finely dice the onion and mince the garlic.

  2. 6

    Cook the filling

    Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and sauté 30 seconds until aromatic. Add the diced char siu and stir to combine (about 1–2 minutes).

  3. 7

    Season and thicken

    Stir in 1 tbs light soy sauce, 1 tbs hoisin sauce, 1 tbs oyster sauce, 1 tbs sugar and 1/4 tsp five-spice powder (if using). Mix well. In a small bowl mix 1 tbs cornstarch with 45 ml water to make a slurry; pour into the pan and cook, stirring, until the mixture thickens and clings to the pork (about 1 minute). Remove from heat and stir in 1 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lightly. Transfer filling to a bowl and cool completely (important — warm filling will soften the pastry).

  4. 8

    Portion the filling

    Once cooled, divide the filling into 12 equal portions (about 1 to 1.5 tbs each), keeping them ready for assembly.

Finishing & baking

  1. 9

    Preheat oven and prepare egg wash

    Preheat the oven to 200°C (400°F). Line a baking sheet with 1 sheet parchment paper. In a small bowl beat 1 egg with 1 tbs water to make an egg wash; set aside.

  2. 10

    Assemble pastries

    Take one prepared dough portion and roll it into a circle about 3.5–4 inches (9–10 cm) in diameter on a lightly floured surface. Place about 1 to 1.5 tbs of cooled char siu filling in the center. Pull the edges up and around the filling and pinch to seal, shaping into a round or slightly flattened oval. Repeat for the remaining portions, spacing them on the prepared baking sheet about 1 inch apart. If any dough is sticky, dust lightly with flour. Make sure each pastry is well sealed to prevent leaking.

  3. 11

    Egg wash and optional scoring

    Brush the top of each pastry lightly with the egg wash for a golden finish. Optionally, use a small knife to make one small vent or two shallow slashes on top of each pastry to allow steam to escape.

  4. 12

    Bake

    Bake in the preheated oven at 200°C (400°F) for 18–22 minutes, or until pastry is puffed lightly and golden brown on top. Rotate the pan halfway through baking for even coloring, if needed.

  5. 13

    Cool and serve

    Remove from the oven and transfer pastries to a wire rack to cool slightly for 5–10 minutes. Char siu sou are best served warm or at room temperature. Store leftovers in an airtight container for up to 2 days and reheat in a 180°C (350°F) oven for 6–8 minutes to refresh the crust.

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