Char siew dumplings recipe

  • Serves 8
  • 2 hrs 00 mins to prepare and 20 mins to cook
  • 502 calories / serving
  • Freezable
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Char Siew Pao HERO

Dumpling dough

  1. Dissolve sugar in water. Drop in yeast. Let stand for 10–15 minutes until frothy.
  2. Sift powdered ingredients into a bowl. Add salt. Gradually pour in corn oil and yeast liquid, stirring with a wooden spoon. When mixture becomes too difficult for the spoon, use hands to form firm dough. On a lightly floured board, knead dough for at least 10 minutes. Sprinkle flour occasionally to prevent dough from sticking to the board.
  3. Return dough to bowl. Cover with a damp cloth. Leave for about 90 minutes until dough doubles in volume. Punch dough down and let rise again for 20–30 minutes. On a lightly floured board, knead dough until smooth. Form two rolls, each 4 cm in diameter. Cut 2cm wide pieces.
  4. Flatten each piece with a roller. Put a teaspoonful of filling on the centre. To gather edges, lift one side and form pleats in one direction. Twist pleats together at the very top to secure.
  5. Place buns (pow) on rounds of greaseproof paper. Arrange well apart in bamboo baskets. Bring water in steamer to the boil over high heat. Steam for 12 minutes.

Char siew filling

  1. Cut the pork into 2.5-cm strips. Season with salt, sugar, and soy sauces. Add food colouring. Marinate for at least 120 minutes or overnight in the refrigerator. Place pork pieces on wire mesh. Oven grill with a pan of water on the bottom shelf. Turn pieces occasionally until cooked. Remove pork from mesh and reserve gravy. Dice cooled pork.
  2. Combine 4 tbsp gravy, oyster sauce, sesame seed oil and corn flour in a wok. Bring to the boil. Stir in diced pork and coriander. Dish out. Leave to cool. 


asian high teaRecipe from Asian High Tea, By Betty Saw, Published by Marshall Cavendish International. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.



  • Ingredients

  • 115g sugar
  • 340ml water, lukewarm
  • 30g fresh yeast
  • 675g plain flour
  • 1/2tbsp baking powder
  • 1/3tsp bicarbonate of soda
  • 1tsp salt
  • 1tbsp corn oil
  • Char siew filling

  • 600g streaky pork or skinless chicken
  • 2tsp salt
  • 3tbsp sugar
  • 1tbsp light soy sauce
  • 1/2tsp dark soy sauce
  • a few drops of red food colouring
  • 450ml water
  • 2tsp oyster sauce
  • 1/2tsp sesame seed oil
  • 2tsp corn flour (cornstarch)
  • 1 sprig of coriander leaves, chopped
  • Energy 2125kj 502kcal 25%
  • Fat 6g 8%
  • Saturates 1g 7%
  • Sugars 21g 24%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 84.3g Protein 25.8g Fibre 3.5g


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