I suppose those who love dim sum would agree Cha Siu Pau is one of the signature buns served among dim sum dishes. It is also a must order item whenever a family with kids visits a dim sum restaurant.
On 8th August, in commemoration of my late mother-in-law 3 years passing anniversary, we had prepared a hefty lunch featuring her favourite dishes. I made these buns and Auntie Lan helped to make fried noodles, and Kiam Chai Boey (Stew Salted vegetables). All these recipes are available in my blog, just click on them.
Initially, I was thinking of making own Cha Siu but when I went marketing that morning, the main ingredient, pork loin, had been sold out. Since in Malaysia ready-cooked Cha Siu was easily available, I decided to go for an easy way out instead. J However, if you wish to attempt making your own Cha Siu (BBQ pork), the simple version recipe is available here.
If you happen to have roast pork for dinner, you can use the left over for its filling too.
1 portion of basic Pau Yeast dough - (Click link for my old post on Pau dough)
1 tbsp. oil
3 shallots, flatten
350g Char Siu (BBQ pork), diced
3 tbsp. roasted sesame seeds (optional)
2 tbsp. light soy sauce
1 tbsp. oyster sauce
½ tbsp. dark soya sauce
3 tbsp. sugar
1 tbsp. tapioca flour
1tbsp. corn flour
½ tbsp. plain flour
1. Divide dough into portions of 40g each and shape into balls.
3. Discard fried shallots and pour in mixed seasoning, keep stirring until thick and boiling.
5. Dish up and leave to cool before using.
6. Roll dough into round shape, add 1 tbsp. of filling and form into a pau.
8. Steam with high heat for 10 minutes until pau is cooked. Serve hot.