Seremban Siew Pau (Baked BBQ Buns) are the baked version of their steamed counterpart with a flaky and crispy Chinese puff pastry wrapper.
Seremban Siew Pau (Baked BBQ Buns) are the flaky and crispy baked version of Char Siu Bao, their steamed counterpart. They are delicious when freshly baked and the filling is still moist. Unfortunately, like many pastries they do dry out quickly. While you can find them in Kuala Lumpur, the best ones come from Seremban, which is south of where we used to live. By the time we get back to the city, they will be cold and need to be reheated. Sadly by then, the filling will also be a tad too dry. As such I have to admit, they are not exactly my favorite but don’t get me wrong, they are delicious when freshly baked and so baking them at home is the way to go. 😉
Key To Delicious Seremban Siew Pau Is A Moist Filling
Since these buns are baked, i.e. cooked with dry heat, their filling should be more moist (to start with) than their cousin, the Char Siu Bao. It is best if you can wrap in some of that gravy. Otherwise, you will end up with a dry filling after baking. Another option is to prepared extra gravy and used that as a dipping sauce when served.
Making The Char Siu (Chinese BBQ Pork) For The Filling
I made a batch of Air Fried Char Siu specifically for this Seremban Siew Pau filling. You can also use the traditional Baked Char Siu, if you prefer. Whatever the case, reserve any sauce you may have from making the Char Siu and add it to the filling or serve it as a dipping sauce. I added hoisin sauce to make extra gravy for the filling. If you use my Stove Top Char Siu recipe, you will have lots of extra gravy for this purpose.
The Pastry
I used Chinese puff pastry for this recipe and have given an explanation of the different kinds of fat used in this Hong Kong Egg Tarts (Daan Tat) post. Since we want a more neutral tasting pastry for these Siew Paus, I decided to use lard in both the oil and water dough. A good substitute for lard is vegetable shortening.
The oil dough uses only 3 ingredients – all-purpose flour, lard, and a little salt. Mix the ingredients with a pastry blender and shape into a 4 inch x 4 inch square. Wrap it in plastic.
This time I added an entire egg into the water dough. Only add as much ice cold water as is necessary to allow the dough to come together. Shape into a 6 inch x 6 inch square. Wrap in plastic and place both the oil and water dough in the refrigerator for 30 minutes. While the dough is resting in the refrigerator, cook the filling and line two baking trays with parchment paper.
Folding and Rolling Out The Dough
Remove both dough from the refrigerator and roll out the water dough into a 6 inch x 12 inch rectangle. Place the oil dough in the center. Fold the bottom ⅓ over the oil dough and the top ⅓ to overlap the bottom ⅓. Rotate the dough 90⁰ and flip it over with seams facing down. Roll it out into a rectangle of about 6 in x 12 in.
Flip the dough over with seams facing up. Fold the bottom ⅓ of dough over the middle. Then, fold the top ⅓ over the bottom ⅓. Rotate 90⁰ and flip dough over with seams facing down. Roll it out into a rectangle of about 6 in x 12 in.
Flip the dough over with seams facing up. Fold the bottom ⅓ of dough over the middle. Then, fold the top ⅓ over the bottom ⅓. Wrap with plastic and let dough rest in the refrigerator for 15 minutes.
Making The Dough Wrappers For These Seremban Siew Pau (Baked BBQ Buns)
After 15 minutes, remove dough from refrigerator and cut it in half crosswise. Roll one portion of the dough out into roughly a 10 inch x 17 inch rectangle and about 1/8 inch thick. Cut out 8 pieces of dough with a 4 inch round cookie cutter. Do the same for the other piece of dough.
Gather all the leftover dough (after removing the round cut-outs) into a rectangular bundle. Roll it out and repeat the folding and rolling process as above. You should be able to get another 4 wrappers from this, giving you a total of 20 wrappers. Place wrappers in a container so that they will not dry out.
Shaping The Siew Paus
The process of shaping the forming these Siew Paus are similar to that of Char Siu Bao. Flatten the edges of a piece of dough wrapper with both thumbs and index fingers or you can roll it out with a small rolling pin. Place the dough wrapper on your palm and a rounded tablespoon of filling in the middle of wrapper. Gather and pleat the edges with your thumb and index finger. Then twist and pinch to seal. Place seam side up onto prepared baking tray.
Apply Egg Wash And Bake
Preheat oven to 400⁰F/200⁰C. Apply egg wash on each shaped and formed bun and sprinkle some sesame seeds on the top. Transfer baking trays to preheated oven. Bake for 30 to 35 minutes until golden brown.
Allow Seremban Siew Pau (Baked BBQ Buns) to cool until it is just warm and enjoy with a cup of oolong tea, mmm….
These homemade Siew Paus are flaky and crispy on the outside with a moist and slightly sweet filling on the inside. They are so, so good. Homemade ones are just the best!
Similar Products Used in Making This Seremban Siew Pau (Baked BBQ Buns)
This post contains affiliate links. Please read my disclosure policy here.
Dough Blender, Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size, Black
Staub Mixing Bowl
Staub Stoneware Ceramic 2-pc Nested Mixing Bowl Set, White
Pro Series Baking Sheet | Nonstick | Textured Diamond Base | Oven Safe up to 500⁰
Seremban Siew Pao (Baked BBQ Buns)
Ingredients
Oil Dough
- 1¼ cup all-purpose flour (188g)
- 9 tbsp lard or shortening (126g)
- ¼ tsp salt
Water Dough
- 2 cups all-purpose flour (300g)
- 3 tbsp lard (42g)
- ½ tsp salt
- 1 large egg
- ⅔ cup ice cold water (160ml)
Char Siu Filling
- 2 tbsp vegetable oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 12 oz char siu (diced) (340g)
- 2 tbsp hoisin sauce
- ½ cup water (120ml)
- ½ cup frozen green peas (70g)
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 large egg mix with 2 tbsp water into an egg wash
- 2 tbsp sesame seeds (raw)
Instructions
Oil Dough
- Combine all purpose flour, lard, and salt in a mixing bowl. Cut lard into the all-purpose flour with a pastry blender until it resembles coarse breadcrumbs. Gently knead until dough comes together. This should only take 1 minute.
- Shape dough into a 4 in x 4 in square and wrap with plastic.
Water Dough
- Combine all-purpose flour, lard, salt, and egg in the same mixing bowl. Add about half the ice cold water. Cut in the lard, butter, and egg into the all-purpose flour with a pastry blender. Add more ice cold water bit by bit until it resembles coarse breadcrumbs. You may or may not use all of the water. Gently knead until the dough comes together.
- Transfer dough to a lightly floured work surface and continue to knead until dough is more or less smooth, about 1 to 2 minutes. Shape dough into a 6 in x 6 in square and wrap with plastic.
- Place both dough in the refrigerator for 30 minutes. In the meantime, line 2 baking trays with parchment paper.
Char Siu Filling
- Heat vegetable oil in a medium size pan over medium heat. Saute garlic and onion for 2 to 3 minutes.
- Add char siu and hoisin sauce. Stir and add water. Cover and cook for 2 minutes. Remove lid, add frozen green peas, cover, and continue to cook for another 2 minutes.
- Pour in corn starch mixture and allow sauce to thicken. Turn off stove and allow filling to cool completely.
Rolling Out The Dough
- After 30 minutes, remove both dough from the refrigerator. Roll out the water dough into a 6 in x 12 in rectangle and place the oil dough in the center.
- Fold the bottom ⅓ over the oil dough and the top ⅓ to overlap the bottom ⅓. Rotate the dough 90⁰ and flip it over with seams facing down. Roll it out into a rectangle of about 6 in x 12 in.
- Flip the dough over with seams facing up. Fold the bottom ⅓ of dough over the middle. Then, fold the top ⅓ over the bottom ⅓. Rotate 90⁰ and flip dough over with seams facing down. Roll it out into a rectangle of about 6 in x 12 in.
- Flip the dough over with seams facing up. Fold the bottom ⅓ of dough over the middle. Then, fold the top ⅓ over the bottom ⅓. Wrap with plastic and let dough rest in the refrigerator for 15 minutes.
Preparing Dough Wrappers
- After 15 minutes, remove dough from refrigerator and cut it in half crosswise.
- Roll one portion of the dough out into roughly 10 in x 17 in rectangle and about 1/8 inch thick. Cut out 8 pieces of dough with a 4 inch round cookie cutter.
- Do the same for the other piece of dough.
- Gather all the leftover dough (after the round cut-outs) into a rectangular bundle. Roll it out and repeat the folding and rolling process as above. You should be able to get another 4 wrappers from this, giving you a total of 20 wrappers.
- Place wrappers in a container so that they will not dry out.
Shaping The Siew Paus
- Flatten the edges of a piece of dough wrapper with both thumbs and index fingers or you can roll it out with a small rolling pin.
- Place the dough wrapper on your palm and a rounded tablespoon of filling in the middle of wrapper. Gather and pleat the edges with your thumb and index finger. Then twist and pinch to seal.
- Place seam side up onto prepared baking tray.
Baking Siew Paus
- Preheat oven to 400⁰F/200⁰C. Apply egg wash on each shaped and formed bun and sprinkle some sesame seeds on the top.
- Transfer baking trays to preheated oven. Bake for 30 to 35 minutes until golden brown.
- When baking is complete, turn off the oven and remove baking trays from the oven. Allow siew paus to cool on the counter.
Notes
Leave a Reply