Relive your dim sum memories with this classic Cantonese BBQ pork puff pastry (char siu sou) recipe. Enjoy succulent and savory char siu filling wrapped in a traditional, tender, flaky puff pastry in the comfort of your own home!
What Is Char Siu Puff Pastry
Char siu puff pastry also known as char siu sou (叉燒酥 in Cantonese) is a popular puff pastry typically served at dim sum restaurants or Chinese bakeries.
A flaky, tender puff pastry is filled with a delicious, sweet, and savory Chinese BBQ pork (char siu) filling.
But unlike western-style puff pastry, Chinese char siu puffs tend to be more flaky and soft due to the use of a water and oil-based dough and the addition of lard.
You can think of it as sort of China’s take on puff pastry meat pies.
Char Siu Puff Pastry Ingredient Notes
Pastry:
All-purpose flour: You can use whatever brand of all-purpose flour you have at home. Just make sure it’s all-purpose and not something else. No self-rising flour!!!
Cake and Pastry flour: Adds a soft and flaky texture to our pastries.
Water: You can use cold or room temperature water. It really doesn’t matter. Don’t use hot water, as we’ll be placing the dough back into the fridge to cool down.
Lard: Traditionally used in Chinese pastry recipes to make the dough texture extra flaky.
White granulated sugar: Adds a bit of sweetness to our pastries, just like how they make it at Chinese bakeries.
Eggs: Adds flavor and serves as a binding agent for the dough. You can use whatever type of chicken eggs that you prefer, such as omega-3, free-range, regular, etc.
Filling:
Char siu: You can use either store-bought char siu or make your own using my char siu recipe, of course!
Green onions and garlic: These two ingredients add fragrant aromatics to our filling, making it more delicious.
Cooking oil: Used for stir-frying our aromatics and adding a nice shine to our filling.
Oyster sauce + light soy sauce: Used as our main seasoning ingredients, adding a ton of umami flavor to our filling and typically used in traditional Chinese recipes.
Dark soy sauce: used for coloring our filling and giving it a beautiful dark color. It also adds additional flavoring to our filling.
Chicken powder: It adds additional seasoning and flavor to our filling.
White sugar: Sweetens our char siu filling. Traditionally, char siu filling in buns tends to be on the sweeter side. I’ve reduced the sugar a bit to balance it out with the saltiness of the other ingredients.
Water: To thin out our char siu sauce and make it a little more runny.
Starch slurry (cornstarch, potato starch, water): Used to thicken up our char siu filling sauce and make it easier to wrap in our buns.
Egg wash: adds a nice golden brown color to our buns.
Sesame seeds: used as a garnish to make our pastries prettier.
Substitutions
- Lard: You can substitute it with shortening if you’re a vegetarian. I can’t guarantee the results will be the same though.
- Chicken powder: You can substitute it with some pork seasoning powder (Hạt nêm)
- Corn starch: You can substitute with either potato starch or tapioca starch
- Potato starch: You can substitute it with either corn starch or tapioca starch
- White granulated sugar: You can substitute it with brown sugar.
How to Make Char Siu Puff Pastry
This char siu puff pastry recipe will involve 3 steps:
- Making the char siu filling
- Making the water and oil-based dough
- Adding the filling to the dough, wrapping it, and finally baking it.
Making the Char Siu Filling:
- To start, make the starch slurry by combining potato starch and corn starch with water. Mix everything well together and set aside.
- In a cup or bowl, add in your oyster sauce, light soy sauce, dark soy sauce, chicken powder, sugar, and water. Mix everything well together and then set it aside.
- Now heat up a wok on medium heat.
- Once the wok is hot, add 1 Tbsp of cooking oil into the wok and swirl it around the wok. Next, crush your garlic and cut your green onions into 3-inch-long pieces and add them to the wok.
- Stir-fry everything until aromatic (about 30 seconds).
- Now, give your sauce a quick stir and then pour it into the wok as well. Mix everything well together and let it cook for about 2-3 minutes over medium heat.
- Next, remove the green onions and crushed garlic from your wok and turn your stove down to medium-low heat.
- Give your starch slurry a quick mix to avoid letting the starch pool at the bottom.
- Now, while stirring the sauce in the wok, slowly pour in the starch slurry into the wok.
- Mix everything well together, and then turn the heat back to medium-high heat while constantly stirring the sauce.
- Allow the sauce to cook until it becomes very thick and bubbly, and then remove the sauce from the wok. Pour it into a bowl and allow it to cool down.
- Once it has cooled down, cover it with some plastic wrap and then place it in the fridge to allow it to thicken up even more.
- Once the sauce has thickened up and cooled down in the fridge, take your char siu and cut it into bite-sized pieces about the size of your fingernails.
- Combine the char siu with your sauce and mix everything well together, and then cover it again and place it back in the fridge for later use.
Making the oil dough:
- In a stand mixer, add in your pastry flour and lard. Mix until everything is well combined together.
- Now, transfer the dough to a lightly floured countertop.
- Shape the dough in a rectangle and then wrap it in plastic wrap and place it in the fridge until ready to use.
Making the water dough:
- In a stand mixer, combine your all-purpose flour, pastry flour, sugar, half of an egg and give it a quick few whisks then continue mixing the dough while slowly adding water to the dough in 3 stages. Don’t add all of the water in at once.
- After kneading for about 2 minutes, add your lard to the dough.
- Continue kneading the dough until the lard has been well combined with the dough. Transfer the dough to a lightly floured countertop.
- Knead the dough for about a minute, then shape the dough into a round rectangle and cover it with plastic wrap, and place it in the fridge for at least 30 minutes.
Making the char siu puff pastries:
- Once the dough has chilled, take out the water dough and place it on a floured countertop. Roll it out into a large rectangle shape that is about 1cm thick and then set it aside.
- Now take out the oil dough, sprinkle some flour on the countertop and roll out the oil dough into a square shape smaller than the water dough, about 1cm thick.
- Place the oil dough in the center of the water dough. There should be at least 1-2 inches of spacing between the two doughs. Now, wrap and cover the oil dough with the sides of the water dough.
- Now flatten the dough and roll it out into a large rectangle shape about 1 cm thick. Don’t worry too much about the length of the dough, as we’ll be folding it several times.
- Now, fold the dough into thirds, starting with the right side folding into the middle, and then taking the left side and folding it over the right side in the middle.
- Next, roll out the dough into a long rectangular shape about 1cm thick.
- Then, do the tri-fold again, starting with the right side folding into the middle of the dough and then the left side folding over the right side.
- Now turn the dough onto its sides so that the longer side faces parallel to you.
- Next, roll out the dough into a long rectangle.
- Fold it inwards into quarters, starting with the right side folding into the middle and then the left side folding into the middle, but not over the right side.
- Now, finally fold the left side over the right side again. Rearrange the dough again so that it is parallel to you, and then flatten and roll out the dough again into a long rectangle that is about 1/2cm thick.
- Cut the dough in half at the center. Then divide each half into halves again, and then cut those into halves again to make 8 pieces.
- Now take out your char siu filling from the fridge.
- Scoop out about 1 Tablespoon of the char siu filling and place it in the center of the puff pastry sheets.
- Now take one side of the puff pastry edge and wrap it over the filling, and then roll it onto the other side.
- Then, using both of your index fingers, press down on both sides of the dough to flatten and seal it. You can also use a dough cutter to cut off any uneven edges on the sides as well.
- Now, preheat your oven to 350°F (180°F).
- Apply an egg wash to the top of the puff pastries and garnish with some sesame seeds.
- Bake at 350°F for 25 minutes or until golden brown.
- Optional: If, after baking, you want to add a little more color to the puff pastries, bake them at 400°F (200°C) for an additional 1-3 minutes until golden yellow at the top, otherwise, the puff pastries are done baking.
- After baking, remove the char siu puff pastries from the oven.
- Let them cool down for at least 5-10 minutes before serving.
Tips
- You can use store-bought puff pastries if you don’t want to deal with making your own dough for this char siu pastry recipe. However, the texture will be different, and it won’t be as flaky and thick as making your own.
- You can also make your char siu filling the night before as well to speed up the process the next day of making the char siu sou.
- If you notice your dough being very wet and sticky, and difficult to handle after combining both the oil and water-based dough, place it back into the fridge for 15-20 minutes and then try again.
- Do not overstuff your char siu puff pastries. They will leak out! If you have leftover filling, save it for another recipe like my baked Chinese BBQ pork buns, or just eat it with some rice if you prefer to get rid of it.
- If you’re char siu pork puff pastries aren’t as yellow on the top as you’d like, pop them back into the oven and bake at 400°F (200°C) for 1-3 minutes to make them darker. Make sure that you’re watching the pastries like a hawk as they will easily brown up!
Common Mistakes Beginners Make
- Overstuffing the puff pastries causes the filling to leak out while baking.
- Not wrapping and sealing the puff pastries properly will cause the filling to leak out while baking.
Storage Tips
The char siu puff pastries can be stored in an airtight container in the fridge for up to 5 days.
How to Reheat Char Siu Puff Pastries (Char Siu Sou)
You can either place the Chinese BBQ pork puff pastries in the microwave and heat them until they are hot, or place them in an air fryer or oven and heat them until they are hot.
If using an air fryer, heat the char siu puff pastries at 325°F (165°C) for about 6-8 minutes or until hot.
If using the oven then heat them at 350°F (180°C) for 8-10 minutes or until hot.
What to Serve With This Recipe
Make sure to serve these Chinese BBQ pork puff pastries with a nice cold glass of homemade soy milk or perhaps something sweet like my Chinese taro sago coconut milk dessert or some Hong Kong-style egg tarts.
Frequently Asked Questions (FAQs)
Can I Substitute All-Purpose Flour for Pastry Flour?
If you want your pastries to be less flaky and tender, then go right ahead.
Can I Substitute Butter for Lard?
No! Well…you can but it’s not going to be as flaky and tender and probably won’t taste as good. Just use lard!
Can I Freeze the Char Siu Sou Puff Pastries?
Yes!
Place the bake char siu puff pastries in an airtight container and freeze for up to 1 month.
Can I Air-Fry the Char Siu Sou?
Yes, air fry at 350°F for about 20 minutes or until golden brown.
Can I Use Store-Bought Puff Pastry Sheets Instead of My Own?
Yes, it works, however it won’ be nearly as flaky and tender as making your own puff pastry sheets as store-bought puff pastry sheets are made a little differently.
Also some brands sell really thin puff pastry sheets that don’t really suit Chinese BBQ pork puff pastries which are known for having thicker puff pastry.
If you decide to use store-bought puff pastry sheets then you’ll first need to let the puff pastry sheets thaw at room temperature. The thawing time will depend on the brand. There should be instructions on the packaging.
Once done thawing, you’ll need to unroll the sheets out. Do not unroll prior to allowing the sheets to un-unthaw as it will break and tear!
Then simply cut the puff pastry sheets into your preferred size and shape. For my recipe, my puff pastry sheet was cut into a square shape.
Then add your filling to the sheets, shape the puff pastry, apply an egg wash and garnish with some sesame seeds and you’re ready to bake them!
Can I Freeze the Unbaked Char Siu Sou and Bake Later?
Probably, but I haven’t tried it yet.
If you want to freeze the unbaked char siu sou, store it in the freezer in an airtight container for up to 1 month.
When ready to bake, apply an egg wash and garnish with some sesame seeds then bake.
You’ll most likely need to increase the baking time and maybe bake with a higher temperature since the pastries are frozen.
Chinese BBQ Pork Puff Pastry (Char Siu Sou)
Equipment
- 1 stand mixer
- 1 Oven
Ingredients
Water Dough
- 60 g All-purpose flour
- 45 g Pastry flour
- 35 ml Water
- 20 g Lard
- 15 g White granulated sugar
- 1/2 Large Egg Approximately 30g
Oil Dough
- 105 g Pastry flour
- 90 g Lard
BBQ Pork Filling (Char Siu)
- 165 g Char Siu (Chinese BBQ Pork)
- 1 Green onion
- 2 Cloves Garlic
- 1 Tablespoon Cooking oil Neutral oil eg. vegetable, peanut, canoila
- 1 Tablespoon Oyster sauce
- 1 Teaspoon Light soy sauce
- 1 Teaspoon Dark soy sauce
- 1/2 Tablespoon Chicken powder
- 25 g White granulated sugar
- 140 ml Water
Starch slurry
- 1 Tablespoon Corn starch
- 2.5 Tablespoons Water
- 1 Tablespoon Potato starch
Egg wash
- 1 Large Egg yolk
- 1/2 Teaspoon Milk
Garnish
- Sesame seeds
Instructions
Making the Char Siu Filling
- To start, make the starch slurry by combining potato starch and corn starch with water. Mix everything well together and set aside.
- In a cup or bowl, add in your oyster sauce, light soy sauce, dark soy sauce, chicken powder, sugar, and water. Mix everything well together and then set it aside.
- Now heat up a wok on medium heat.
- Once the wok is hot, add 1 Tbsp of cooking oil into the wok and swirl it around the wok. Next, crush your garlic and cut your green onions into 3-inch-long pieces and add them to the wok.
- Stir-fry everything until aromatic (about 30 seconds).
- Now, give your sauce a quick stir and then pour it into the wok as well. Mix everything well together and let it cook for about 2-3 minutes over medium heat.
- Next, remove the green onions and crushed garlic from your wok and turn your stove down to medium-low heat.
- Give your starch slurry a quick mix to avoid letting the starch pool at the bottom.
- Now, while stirring the sauce in the wok, slowly pour in the starch slurry into the wok.
- Mix everything well together, and then turn the heat back to medium-high heat while constantly stirring the sauce.
- Allow the sauce to cook until it becomes very thick and bubbly, and then remove the sauce from the wok. Pour it into a bowl and allow it to cool down.
- Once it has cooled down, cover it with some plastic wrap and then place it in the fridge to allow it to thicken up even more.
- Once the sauce has thickened up and cooled down in the fridge, take your char siu and cut it into bite-sized pieces about the size of your fingernails.
- Combine the char siu with your sauce and mix everything well together, and then cover it again and place it back in the fridge for later use.
Making the oil dough
- In a stand mixer, add in your pastry flour and lard. Mix until everything is well combined together.
- Now, transfer the dough to a lightly floured countertop.
- Shape the dough in a rectangle and then wrap it in plastic wrap and place it in the fridge until ready to use.
Making the water dough
- In a stand mixer, combine your all-purpose flour, pastry flour, sugar, half of an egg and give it a quick few whisks then continue mixing the dough while slowly adding water to the dough in 3 stages. Don’t add all of the water in at once.
- After kneading for about 2 minutes, add your lard to the dough.
- Continue kneading the dough until the lard has been well combined with the dough. Transfer the dough to a lightly floured countertop.
- Knead the dough for about a minute, then shape the dough into a round rectangle and cover it with plastic wrap, and place it in the fridge for at least 30 minutes.
Making the char siu puff pastries
- Once the dough has chilled, take out the water dough and place it on a floured countertop. Roll it out into a large rectangle shape that is about 1cm thick and then set it aside.
- Now take out the oil dough, sprinkle some flour on the countertop and roll out the oil dough into a square shape smaller than the water dough, about 1cm thick.
- Place the oil dough in the center of the water dough. There should be at least 1-2 inches of spacing between the two doughs. Now, wrap and cover the oil dough with the sides of the water dough.
- Now flatten the dough and roll it out into a large rectangle shape about 1 cm thick. Don’t worry too much about the length of the dough, as we’ll be folding it several times.
- Now, fold the dough into thirds, starting with the right side folding into the middle, and then taking the left side and folding it over the right side in the middle.
- Next, roll out the dough into a long rectangular shape about 1cm thick.
- Then, do the tri-fold again, starting with the right side folding into the middle of the dough and then the left side folding over the right side.
- Now turn the dough onto its sides so that the longer side faces parallel to you.
- Next, roll out the dough into a long rectangle.
- Fold it inwards into quarters, starting with the right side folding into the middle and then the left side folding into the middle, but not over the right side.
- Now, finally fold the left side over the right side again. Rearrange the dough again so that it is parallel to you, and then flatten and roll out the dough again into a long rectangle that is about 1/2cm thick.
- Cut the dough in half at the center. Then divide each half into halves again, and then cut those into halves again to make 8 pieces.
- Now take out your char siu filling from the fridge.
- Scoop out about 1 Tablespoon of the char siu filling and place it in the center of the puff pastry sheets.
- Now take one side of the puff pastry edge and wrap it over the filling, and then roll it onto the other side.
- Then, using both of your index fingers, press down on both sides of the dough to flatten and seal it. You can also use a dough cutter to cut off any uneven edges on the sides as well.
- Now, preheat your oven to 350°F (180°F).
- Apply an egg wash to the top of the puff pastries and garnish with some sesame seeds.
- Bake at 350°F for 25 minutes or until golden brown.
- Optional: If, after baking, you want to add a little more color to the puff pastries, bake them at 400°F (200°C) for an additional 1-3 minutes until golden yellow at the top, otherwise, the puff pastries are done baking.
- After baking, remove the char siu puff pastries from the oven.
- Let them cool down for at least 5-10 minutes before serving.
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