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