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Jan 10, 2011 06:32 AM

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...

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    1. 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:

      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.

      1. Are you looking for a recipe for this -- not the usual bao --
        Here's a recipe -- hope this helps --

        1. thanks to you all! fantastic!!