Char Siu So (Chinese Barbeque Pork Pastries)
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"Char siu so are a dim sum classic, not to be confused with char siu bao, which are steamed buns. They have the same barbeque pork, but it's encased in flaky, sweet pastry and baked till golden."
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Ingredients55 m servings 280 cals
Original recipe yields 10 servings (10 pastries)
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine all-purpose flour, 4 1/2 tablespoons margarine, water, and confectioners' sugar in a large bowl; knead until a dough forms.
- Combine remaining 4 1/2 tablespoons margarine and cake flour in a separate bowl; knead until a dough forms.
- Wrap the cake flour dough around the all-purpose flour dough; roll out into a 8x16-inch sheet. Fold into 3 sections as you would an envelope. Roll into a log about 1-inch thick. Flatten to make a 4x31-inch strip; cut into 10 squares.
- Mix barbeque sauce and barbeque pork together in a bowl.
- Place 1 tablespoon of the mixture in the center of each square of dough. Brush edges of dough with egg yolk. Roll up dough, sealing the ends. Brush the top of each pastry with egg yolk; sprinkle sesame seeds on top. Transfer pastries to the prepared baking sheets.
- Bake in the preheated oven until crisp and golden, about 25 minutes.
- Cook's Note:
- Substitute lard for the margarine if desired.
Per Serving: 280 calories; 12.2 g fat; 34.3 g carbohydrates; 7.6 g protein; 52 mg cholesterol; 402 mg sodium. Full nutrition