Baked 烘
Authentic Baked Char Siu Sou (Chinese BBQ Pork Puffs) Recipe
These buttery, multi-layered pastries shatter upon the first bite to reveal a savory-sweet Cantonese barbecue pork filling. Known for its distinct 'water-oil' dough technique, this recipe brings the high-end dim sum experience to your home kitchen with precision and ease.
- Prep
- 90 min
- Cook
- 25 min
- Serves
- 12
- Level
- Advanced
- Per serving
- 310 kcal
Method
Prepare the filling: Dice the char siu into 0.5cm cubes. In your bamboo steamer, place a bowl containing the pork, oyster sauce, hoisin, and honey. Steam for 10 minutes to meld flavors. Thicken with a tiny cornstarch slurry if needed, then chill completely in the fridge—this is vital for preventing the dough from melting.
Make the Water Dough: Combine the 150g all-purpose flour, sugar, lard, and 75ml water. Knead for 10 minutes until the dough is smooth and elastic. The hydration is 50%; it should be pliable like earlobe texture. Cover and rest for 30 minutes.
Make the Oil Dough: Mix 120g cake flour with 60g lard until a soft paste forms. Do not overwork. Let it rest for 20 minutes.
Lamination: Divide water dough and oil dough into 12 equal portions each. Wrap the oil dough inside the water dough. Roll each ball into a long tongue shape, roll it up like a cigar, turn 90 degrees, and repeat. This creates the 'Sou' layers. Rest for another 15 minutes.
Assembly: Flatten a dough piece into a square. Place 1 tablespoon of chilled filling in the center. Fold into a rectangle or triangle. Use a fork to crimp the edges firmly—the 'pleat count' for a standard Sou is 8-10 crimp marks along the edge to ensure a tight seal.
Baking: Preheat oven to 400°F (200°C). Brush the puffs with beaten egg yolk and sprinkle with sesame seeds. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 10 minutes until deep golden brown.
Cooling: Let the puffs rest on a wire rack for 5 minutes. This allows the internal steam to set the layers for maximum shatter.
Notes
Always use chilled filling; warm filling will melt the lard in the dough and destroy the lamination.
The Cantonese name is 叉燒酥 (Cha Siu Sou), which literally translates to 'Fork-Roast Flaky Pastry'.
Resting the dough is not optional; it relaxes the gluten so the pastry doesn't shrink in the oven.
If the dough feels too soft while rolling, refrigerate for 10 minutes to firm up the fat.
Use your bamboo steamer for the filling prep; it provides a gentle, moist heat that keeps the pork succulent compared to stovetop sautéing.
