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."
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
photo by Hey Jude photo by Hey Jude
Ready In:
1hr 50mins
12 puffs




  • Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
  • Heat oil in a pan, once hot, fry shallot till fragrant.
  • Slowly pour in the sauce mixture and cook until sauce thickens.
  • Add diced char siew to the sauce, stir to coat well.
  • Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
  • Rub in the butter until mixture resembles coarse breadcrumbs.
  • Stir egg into the flour mixture to make a pliable dough.
  • Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
  • Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
  • 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).
  • Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
  • Brush the pastries with egg wash (lightly beat egg, water and salt together).
  • Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
  • Serve while they are still hot or warm.

Questions & Replies

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  1. I was kind of disappointed with this recipe. The pastry crust wasn't as tasty as I'd hoped.
  2. Thanks for sharing this recipe.It was good.
  3. I used this recipe just for the filling to put inside the Dim Sum Buns recipe #11087. This filling was awesome. Thank you.
  4. I made these exactly as written and they turned out wonderful. The pastry-like dough is easy to work with and though my results didn't look quite as professional as what you'd find in a dim sum house, the flavor is just as good, if not better, than what the experts make. My husband thought they were better than the char siew sow we recently had at a dim sum cafe. I used BBQ pork we got from a Chinatown shop. The filling is to die for....I couldn't stop picking at it while making these, it's a wonder there was enough for the puffs! Thanks much for posting this recipe Watermelon, I've been searching for it for a long time!
  5. i love these but i use won ton wrapper (yes i cheat LOL) and i used that change the size button it is VERY helpful


Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="" alt="Image hosted by">
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