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Sunday, November 29, 2009

How To Make Homemade Char Siew Pau (steamed bun with Chinese barbecued pork filling)

Char Siew Pau (Chinese barbecued pork or 叉烧包) is one of the signature dishes prevalent in Chinese dim sum restaurants.The mound of Char Siew fits snugly into the soft and fluffy little steamed bun, and is often gone in a few gulps. It's a stomach filler, to help those needling hunger pangs early in the morning or before the next meal in the evening.

Video below shown the making process of Char Siew Pau by Mrs. Tan from Kepong featured in Star online. You can see how the dough is deftly kneaded with the heel of the palm, and then set aside to rest for a few minutes or until it is doubled in size, before cut into pieces of about 40g each. She then invert each pieces of dough before flattening it with a rolling pin to make a 3” flat round shape. Then place a heap teaspoon of Chinese barbecued pork filling in the middle, wrap and pleat the dough to seal. Enjoy!


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