Siew Pau (Crispy Pork Buns)

Ingredients:

Char Siew Filling:

500 g pork belly, diced
4 chinese dried mushroom, soaked, drained and diced
1 large onion or shallot, finely chopped
2 tbsp vegetable oil

Pork Marinade
2 1/2 tbsp hoisin sauce
1 tsp garlic powder
2 tsp light soy sauce
1/4 cup sugar
1 tbsp shao xing wine
1/2 tsp chinese five spice powder
1/4 tsp black pepper powder
1/4 tsp salt

Seasoning
1/4 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1 tsp shao xing wine
1/4 tsp pepper
1/2 tsp cornstarch + 1 tbsp water

Pastry:

1 cups all purpose flour
1 egg
1/4 tsp salt
1/2 cup iced water
100 g butter

Egg Glaze:

1 egg yolk
1 tsp water

Method:

Char Siew Filling:

In a bowl, mix all the marinade ingredients.

Marinate pork for at least 2 hours or overnight in refrigerator.

In a pan or wok, heat oil over moderate heat, stir-fry onion still fragrant and begin to be golden yellow.

Add mushroom, stir-fry for another 2 minutes.

Add pork, stir-fry for about 2-3 minutes.

Add-in all the seasoning ingredients, stir till pork is cooked-thorough, homogeneously incorporated with thickened gravy and almost dry up.

Dish up and set aside to cool completely.

Pastry:

In a large bowl, combine flour, egg and salt.

Slowly, pour-in water and knead till resulted to smooth dough, cover with kitchen towel and leave to rest at cool corner for 30 minutes.

Wet fingers with water, knead butter till obtaining consistence texture, form into rectangular block.

On a well-floured working surface, roll out dough into big rectangular and place the butter block onto the upper-middle of dough.

Fold another half of dough onto butter, roll slightly on dough with rolling pin to spread out the internal butter and incorporated with dough, leave to rest for 5 minutes.

Well-flour hands, rolling pin and working surface, roll out dough into 1 cm thickness rectangular, fold-in two ends of dough into middle forming 3 layers and roll out again, repeat rolling and folding for 3 times, place on glass plate, leave in refrigerator to rest for 15 minutes (repeat the whole rolling, folding and resting process for another 2 times).

Assembly:

Roll out dough into about 3 mm thick rectangular, cut into individual 6 x 6 cm rectangles.

Place enough filling onto middle of each rectangle, fold-up four edges toward center, twist to seal completely.

Place char siew sou on a baking tray lined with parchment paper.

Brush each char siew sou surface with egg glaze and bake in preheated oven at 190 °C for 30 minutes or until pastry puff-up and became golden brown.