Recently, I was stuffing my face at dim sum when I took a good look at the BBQ puffs and thought, “I can probably make this very dim sum recipe at home!” And so, we did. Typically at Chinese restaurants, these char siu puffs are tiny, layered puffs packed full of tender Chinese BBQ (also known as char siu). This updated version uses puff pastry to create the same, flaky effect, but a thousand times easier. You’ll love it.
CHINESE BBQ (CHAR SIU) PUFFS DIM SUM RECIPE
– 1 1/2 cups Chinese BBQ (char siu)
– 1 tbsp sugar
– 1 tbsp soy sauce
– 1 1/2 tbsp oyster sauce
– 1 tbsp sesame oil
– 1 tbsp beef stock
– 1 tsp corn starch
– 1 pack puff pastry
– sesame seeds for topping
1. Defrost the puff pastry.
2. In a wok or large sauce pan, heat oil over medium low. Add the sugar, soy sauce, oyster sauce and sesame oil.
3. Stir and cook until the mixture starts to bubble.
4. Add the beef stock and slowly add flour, cooking for a few minutes until it starts to thicken, almost to a paste.
5. Remove from the heat and toss in the BBQ pork.
6. Unwrap the puff pastry. Cut 1/3 of it vertically away. Set aside. Then, cut the remaining sections into fourths, from top to bottom.
7. Spoon a good amount of char siu onto one side of one fourth, then, fold the other half over. Use a fork to indent the sides and seal. Repeat with all the other fourths. (See the video if these instructions are unclear).
8. Brush egg white over the tops and sprinkle with sesame.
9. Bake at 400 degrees F for about 20 minutes or until the tops are golden brown.
Give these a try and show us how your dim sum recipe at home turns out with #cultcooks!