Char Siew Pow

“Char siew” means roast pork and “pow” means bun.  “Char siew pow” is a steamed bun filled with a savory roast pork.  This version which I prefer is a soy sauce pork braised to fork-tenderness, diced, refrigerated overnight to facilitate easy filling of the “pows.”   You can also buy “char siew” from the Asian supermarket deli and ask for some of the gravy so that the filling won’t be too dry.  The “pows” can also be filled with anything savory such as chicken curry, beef curry, beef ball or filling for wantons.  The recipe is straight forward, the skill lies in the pleating and wrapping of the filling into a “pow.”

The “Pow”

3 cups all purpose flour
1 packet dry yeast
2 tbsps sugar
2 tbsps vegetable oil
1/2 cup plus warm water (110 degF)

Place all the dry ingredients into a mixing bowl and stir to mix.  Make a crater in the center and add the oil.  Slowly add 1/2 cup of the warm water into the crater and in a circular motion outward, incorporate the flour mixture with the liquid until the a dryish dough starts to form, adding more warm water a teaspoon at a time.  Dough should not be too wet or sticky.  Once it forms into a ball and is workable without sticking to your hands, the dough is ready for kneading.  Lightly flour your work surface and knead the dough for about 3 mins and form it into a ball.  Lightly oil the dough and the mixing bowl.  Place the dough into the bowl and cover with saran wrap or cloth and leave to rise in a draft-free place, about 2 hours.  The dough would have triple in size and little holes at the top.

While dough is proofing, prepare the filling.  Dice the “char siew” and leave it in refrigerator or freezer for the sauce and oil to coagulate for easy filling.  Cut a couple of dozens of 2″ x 2″ parchment paper as a base for the “pows” once they are filled and wrapped.

Punch the dough down and knead until dough is smooth and seamless, about 2 minutes.  Roll dough into a 1-1/2 inch roll and cut into 1 inch pieces.  With a small wooden rolling pin cut from a broom handle (you can buy this small rolling pin from an Asian cookware store), roll the dough into a circle, the dough thicker in the middle than the edge – this is to ensure that the filling does not leak through the bottom.  This is not crucial as long as the bottom is not punctured.

Using a small spoon, place a small amount of filling in the middle of the rolled out dough on one hand, and pleat the edges together with the other hand.  Place the filled “pow” onto a sheet of parchment square and onto a steaming tray to proof a second time.  This second proofing will not double in size.  When the “pows” look puffy and the pleats appear to be coming together, about 30-45 minutes, bring water to a boil in a wok and place the tray of “pows” in to steam, covered,  for 10 mins.  They are excellent right out of the steamer.  If you have more “pows” proofing and ready for steaming, it is alright for them to wait their turn.  Once steamed, the “pows” can be refrigerated in a ziplock bag and can be reheated individually, covered, in a microwave for about 30 secs, depending on your microwave.