Imagine biting into a warm, flaky pastry filled with the savory goodness of BBQ pork, perfectly seasoned with a hint of five-spice magic. Welcome to the world of Homemade Chinese BBQ Pork Pastry Char Siu Sou! This delightful treat is not just a snack; it’s a culinary adventure that brings the vibrant flavors of Chinese cuisine right into your kitchen. With a little patience and love, you can impress your family and friends with these irresistible pastries that are perfect for any occasion. Ready to elevate your cooking game? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 1 hrs 30 mins
Cook Time: 30 mins
Total Time: 2 hrs
Cuisine: Chinese
Serves: 8 Pastries
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup warm water
- 1 packet active dry yeast
- 1 cup BBQ pork, diced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
Instructions
- In a small bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour, softened butter, and sugar. Mix well until the mixture resembles coarse crumbs.
- Add the frothy yeast mixture to the flour mixture. Stir until a dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the diced BBQ pork, soy sauce, hoisin sauce, and five-spice powder. Mix well until the pork is evenly coated with the sauces.
- Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into 8 equal portions.
- Roll each portion of dough into a circle about 4 inches in diameter. Make sure the edges are slightly thinner than the center.
- Place a generous tablespoon of the BBQ pork filling in the center of each dough circle.
- Carefully fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal the pastry tightly. You can also crimp the edges for a decorative touch.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the filled pastries on the prepared baking sheet. If desired, brush the tops with a little melted butter or an egg wash for a golden finish.
- Bake in the preheated oven for about 25-30 minutes or until the pastries are golden brown and puffed up.
- Once baked, remove the pastries from the oven and let them cool for a few minutes before serving.
- Enjoy your homemade Chinese BBQ Pork Pastry Char Siu Sou warm or at room temperature!
Tips
- Yeast Activation: Make sure your warm water isn’t too hot; it should feel warm to the touch. This will ensure that the yeast activates properly, giving your dough the perfect rise.
- Kneading Technique: When kneading the dough, don’t rush it! Aim for a smooth and elastic texture. This step is crucial for achieving that desirable flaky pastry.
- Filling Variations: Feel free to experiment with the filling! You can add vegetables like diced bell peppers or carrots for extra flavor and texture.
- Sealing the Pastries: When sealing the pastries, ensure there are no air pockets inside. This will prevent them from bursting open while baking.
- Golden Finish: For a beautiful golden color, brush the tops of the pastries with melted butter or an egg wash before baking.
- Serving Suggestions: These pastries are delicious on their own, but consider serving them with a side of soy sauce or sweet chili sauce for dipping!
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the oven to regain their crispy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
