Char Siew Pao Recipe
 Dim Sum Cuisines Recipes

Ingredients:

Skin:
300 g
60 g
150 ml
1 tsp
1/2 tsp
2 tbsp

Filling:
1 tbsp
4
200 g

Seasoning (mixed):
4 tbsp
1 tbsp
1 tsp
2 tbsp
1 tsp
1 tbsp
1/8 tsp
 

plain flour
castor sugar
warm water
instant yeast
salt
shortening

oil
shallots, sliced
char siew, diced

water
soy sauce
oyster sauce
sugar
sesame oil
starch powder
pepper

Method:

1. Skin: Mix flour, salt and sugar together. Slowly pour in water and mix into a pliable dough. Add shortening and knead well till smooth. Cover and leave aside to prove till double in bulk.

2. Filling: Heat up oil, sauté sliced shallot till golden brown, remove. Pour in mixed seasoning and cook till thick. Dish up and mix with char siew. Leave to cool and chill in fridge for 2 hours. Divide into 16 portions.

3. Knead dough till smooth again, rest for 15 minutes and divide into 16 portions. Form balls, flatten, roll into thin round piece, add filling and pinch to form pao shape. Put aside to prove again before steaming. Steam over high heat for 10 minutes. Remove and serve hot.