When we were little, my Mom used to drive across the Klang bridge to buy these baked buns or shāo bāo (燒包) with roast pork fillings for us, as snacks. It has been 20 years, but I still remember the taste of this delicious bun.
This Asian snack is also referred to as:
Recipe for Char Siu filling (adapted from Lily’s recipe)
2 Tbsp oil
1 Tbsp Flour
4 chopped shallots
300 gm Char Siu ( finely diced )
3 Tbsp sugar
¾ cup water (Since the Char Siu was fully cooked, I reduced the water to slightly less than 1/2 cup. The more water, the longer I have to wait for the sauce to thicken.)
1 1/2 tbsp oyster sauce
1 Tbsp light soya sauce
1 tsp Dark soya sauce
1/2 cup frozen green peas
Heat oil and stir in the shallots.
Add in flour and fry until flour is cooked and brown.
Put in the diced char siu and fry for a short while.
water, all the sauces and sugar.
Cook till the sauces thicken and gluey.
Lastly add in the green peas.
Set aside to cool .
For the skin, I used the Pie Crust Mix, a tip, I learned from Rasa Malaysia. I made 12 Siew Pao from one package of Pie Crust Mix. The hardest part about making this snack is perhaps wrapping the bun. Don’t put too much filling or it will be too hard to enclose the bun. Since I was conservative on the filling, there is still a small bowl of filling left.
I baked the buns according to the temperature listed on the Pie Crust Mix. After 10 minutes of baking, I took it out and brushed one beaten egg yolk on the top of each bun and put it back into the oven and bake until golden brown.