Char Siu Sou - A Real Recipe? Please?!
I just discovered what these things were called, but I'm in love with them. I live in Manhattan, so I can get great Char Siu Sou in Chinatown, but I don't get down there as often as I need to, and I have a pretty serious Asian pantry (courtesy of Andrea Nguyen's outline in "Asian Dumplings").
Does anybody have a recipe for these triangular, flaky pockets of love? I have a good recipe for the char siu pork filling, but the dough that yields the slightly sweet, flaky, tender casing is what I can't seem to get a hold of.
Cookbooks, family recipes, links, chefs open to bribes, whatever. I'll take anything...
I've never had char siu sao before. If you are familiar with chinese pastry, is it something like a water dough/oil dough combination like this:
Here is a long video series showing how to roll out a water dough/oil dough combination. It's in Vietnamese and it's for Banh Pia, but just watching would it would help out a lot.
Check out her blog index for amazing Asian sweets: http://auntyyochanaindex.blogspot.com/
This blogger also used the water dough/oil dough method (scroll past the panda bread part):
I hope this is what you are looking for. I wonder if Char Siu Sau is just a New York thing . . .
Edit: I googled "siu pow"+"recipe" and got this (with great how-to photos):
So many different ways to say "bun!" I'm definitely trying this recipe out.