Ingredients:
Water Dough:
200 gm all purpose flour
60 gm shortening
2 tbsp sugar
125 ml cold water
Oil Dough:
160 gm all purpose flour
160 gm shortening
50 gm unsalted butter
500 gm roast pork,diced
1 large onion,peeled and dice
1/2 cup green peas
1 tbsp oyster sauce
1 tbsp caramel soy sauce
2 tbsp corn flour + 4 tbsp water
2 tbsp sugar
1/2 tsp ground white pepper
2 tbsp oil
1 egg + 1 tbsp water for brushing
4 tbsp raw sesame seeds
1:Heat 2 tbsp oil in large skillet or pan.Add in roast pork and onion in the skillet,stir-fry until fragrant..Then add in seasoning and green pea,fry for another 2-3 minutes before add in corn flour solution.Stir all the ingredients until well combine .The filling should be googy texture.Dish out and cool completely..Store in fridge if necessary.
2:Knead water and oil dough separately.Wrap dough in ball shape with cling saran wrap and store in fridge for 30 minutes for easy wrapping.
3:Roll out water dough with the center thicker and the four edges thinner.Place the oil dough in ball shape over the center of the water dough.Let dough rest for 10 minutes.
4:Roll dough out with rolling pin in square shape and fold once.Turn dough around and roll it out one more time.Fold into 3 layers and let it rest for another 10 minutes.
5:Preheat oven to 375 F.Prepare parchment paper on 2 baking sheet.
6:Divide the dough into 18 portions,ball shape.Flatten each portion,roll out in round shape and wrap filling in it.Use 1 tbsp or more filling in the center of the wrapper,flute edges of wrapping.Bring all the edges together to form a sack and seal by giving a slightly twist and pinch with thumb and finger on the top of the bao.Repeat the same procedure until all the dough finish. Brush egg wash on the top before sprinkle with sesame seeds.
7:Bake for 30 minutes or until lightly golden brown.Remove from oven and serve warm.

6 comments :
This looks so good! I've never had char siew bao like this before. We don't have them here in my city or at least I haven't been to a store that sells them.
The recipe looks easy, I am gonna try it. But first I have to make char siew myself...It's hard to get any char siew or buns where i live...
Thanks for the recipe
Miss B
oo seremban siu bao! Love this, the sweet glaze and the salty filling combo is just amazing!
These look delicious. I tried making some not to long ago and they did not turn out good, my dough was not the same as yours. I will have to give it one more shot with your recipe.
Your siu pau looks great, like the Seremban siu pau which has gone up in price but shrunk in size! I too made steamed pau recently.
Xiao Yen:
Thank you for dropping by and your kind words:)
Everybody Eat Well:
You welcome and thank you for dropping by:) Hope you like it:
pigpigcorner:
thank you:)
Kristin:
Thank you:) you can use any pastry recipe,there is not hard rule as long as the pastry is flaky!
Cheah:
thank you:) I heard ppls talk about great Seremban siu pau...I forget how it's taste now..must visit Seremban when I visit Msia..Do you think KL dim sum place sell Seremban siu pau?
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