How to Make Char Siu Sou | Classic Dim Sum BBQ Pork Puff

In this video, I’ll show you how to make Char Siu Sou (叉烧酥), a classic Hong Kong-style dim sum, right in your own kitchen! All you need is BBQ pork (or chicken if you prefer) and Chinese puff pastry. I’ll guide you step by step — from preparing the savory char siu filling to making the flaky pastry, shaping the puffs, and baking them golden. ✨ For more tips, tricks, and the full recipe, check out my blog post here: 👉 https://tasteasianfood.com/char-siu-sou/ #CharSiuSou #DimSumRecipe #ChinesePastry #HongKongDimSum #HomemadeDimSum Content: 0:00 Introduction 0:25 Char Siu Sou Filling 4:08 Make the dough 6:43 Fill and seal the pastry 8:58 Bake 9:43 Conclusion & Recipe -------------------------------------------------------------------------- Link: How to make Char Siu with an air fryer:    • Air Fryer Char Siu: The Easiest Way to Coo...   How to make Char Siu with oven:    • How to make Char Siu (叉烧) (Homemade Chines...   How to make Chinese puff pastry (shown in this curry puff video):    • The Curry Puff Recipe Your Family Will Lov...   ====================================== Recipe: Ingredients for oil dough: 90g regular flour (or just enough to bind the butter) 60g butter Ingredients for water dough: 160g regular flour 35g butter 15g sugar 1/4 tsp salt 80ml water (quantity might vary slightly) Ingredients for the filling: 200g chicken breast meat 40g onion 2 tbsp sugar 2 tsp cornstarch 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tsp sesame oil 1 tbsp Shaoxing wine 100ml water 2 tbsp vegetable oil Instruction Make the Chinese Puff Pastry Prepare water dough by mixing flour, sugar, salt, oil, and water until smooth. Prepare oil dough by mixing flour and butter into a soft dough. Wrap the oil dough inside the water dough. Roll the dough into a rectangle, then roll it up like a Swiss roll. Repeat the rolling and folding process 3 times to create flaky layers. Cover and chill the dough until firm. Prepare the Filling Heat oil and sauté onions until soft. Add chopped char siu (or chicken) and stir-fry briefly. Mix the sauces, sugar, cornstarch, and water, then pour into the pan. Simmer until the mixture thickens into a glossy gravy. Let the filling cool completely, then chill in the fridge. Assemble the Pastries Roll the pastry into a rectangle (about 12 × 6 inches) and cut into 8 pieces. Chill the pieces briefly if they soften. Roll each piece slightly thinner, especially the long edges. Spoon filling in the center, brush edges with water or egg white, and fold both long sides to meet on top. Seal the edges and place seam-side down. Brush with egg wash and sprinkle sesame seeds. Bake Preheat oven to 190–200°C (375–400°F). Chill the shaped pastries briefly. Bake for 20–25 minutes, or until golden brown. ======================================= The soundtracks in this video have the following Artlist license: License Owner - KWAN KA PANG License Number - 540246 Amos Ever Hadani - Dancing with My Baby ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang