Char Siew Puffs (Char Siew Sow) - Dim Sum

“I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet - Jo's Bakery. Prep time includes 30mins chilling time for the dough. NOTE - this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.”
1hr 50mins
12 puffs

Ingredients Nutrition


  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.

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