Char shao su(Barbecued Pork Puffs) is a local traditional snack in Guangdong Province and belongs to Cantonese cuisine.
Probably one of the best ever variations of dim sum. Crisp puff pastry wraps a filling of savoury yet sweet Cantonese barbecued pork, and the edges of the pastry are encrusted with the oozy sauce. The char shao, or char siu, puffs are probably even more delicious cold than hot, as the filling almost melts into the pastry and the flavour of the pork intensifies once it cools. If you have leftover char siu from making Steamed Pork Buns, you can use it to fill these puffs.
Ingredients for Char shao su(Barbecued Pork Puffs)
500g/1lb 2oz ready-made puff pastry
flour for dusting
1 egg, beaten
1 1/2 tbsp sesame seeds
Quick char siu
2 tbsp vegetable oil, plus extra for greasing
1 small onion, diced
100g/3 1/2oz cooked pork, cut into small cubes
1 tbsp honey
1 tbsp dark soy sauce
1 tbsp soft brown sugar
1/2 tsp Chinese five-spice powder
2 tbsp water
1/2 tsp sesame oil
1 tsp potato starch
Char shao su(Barbecued Pork Puffs) Recipe
To make the char siu, heat a frying pan or wok over a high heat, add the vegetable oil and when it is hot add the onion and cook for about 3 minutes until softened.
Add the remaining ingredients, except the potato starch. Cook for a further 5 minutes. Then add the potato starch to slightly thicken the filling. Transfer to a bowl and set aside to cool.
Preheat the oven to 200℃/400°F/gas 6.Grease a baking sheet.
Lightly dust a work surface with four and roll out the pastry as thinly as possible, about 2-3mm thick. Cut out eight 10cm/4in squares. Add 1 tablespoon of the filling to each square.
Brush the edges with beaten egg and fold over to make triangles, pressing the edges to seal. Brush the tops of the parcels with beaten egg and sprinkle with sesame seeds.
Place the pastries on the baking sheet and bake for about 15 minutes until golden brown.
Make sure the filling is cool before you use it; if it is still warm the steam may make the pastry parcel break or become soggy.