Chinese Pastry Roast Pork Puffs (Char Siu Sou)

Chinese Pastry Roast Pork Puffs is a Chinese snack dish prepared with seasoned roast pork wrapped in a lard-based pastry then baked till golden perfection.

Puff Pastry may sound Western, but the Chinese have a similar food item in their cuisine called Sou. Sou basically is almost similar to the puff pastry that we know of, but the traditional ones uses lard instead of butter. Sou also comprises of two types of dough merged into one, a complicated process where a water-based dough and oil-based dough are flattened and layered multiple times to make one piece of dough. Sou can be found in many dim sum restaurants where they are filled with Char Siu , a Cantonese style Roasted Meat, and these are the red shiny sliced pork belly meat you see hanging on some Chinese restaurants. Sou can also be filled with century egg, lotus seed paste, green bean, peanut, or walnuts.

Today we are making the Char Siu Sou or Chinese Pastry Roast Pork Puffs but instead of making it the traditional way which is very tedious we will be using store bought frozen butter puff pastry sheets, take note that this is a butter puff pastry not the regular one as the latter would yield a different result, the butter puff pastry gives it an almost similar texture to the end result which is slightly creamy and greasy. We will also be using a store-bought char siu to make it even easier, so without further ado here is how to make them.

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Chinese Pastry Roast Pork Puffs (Char Siu Sou)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12 1x
  • Category: Snack
  • Cuisine: Chinese


Chinese Pastry Roast Pork Puffs is a Chinese snack dish prepared with seasoned roast pork wrapped in a lard-based pastry then baked till golden perfection.





  • 4 sheets frozen butter puff pastry , each sheet cut into 3 equally sized rectangles
  • 1 egg
  • 1 tbsp water
  • sesame seeds


  1. In a pan heat oil then sauté shallots in medium heat until soft.
  2. Mix together chicken stock and cornstarch until free of lumps then combine with Char Siu sauce. Pour this into the pan.
  3. Add the chopped Char Siu, mix well then cook until sauce thickens, if the sauce is too thick adjust it by adding a bit more of the chicken stock. Cook for 2 minutes. Remove from pan then let it cool.
  4. Prepare your butter puff pastry, place a big spoonful of the cooled Char Siu filling at the edge of the pastry, fold pastry into triangles until it reached the other end, seal the edge.
  5. Place in filled pastry in a baking paper lined baking tray.
  6. Combine egg and water, beat until combined. Brush top of each pastry with the egg mixture, drizzle sesame seeds on top then bake in a 180C preheated oven for 18 to 20 minutes, or until puffed and golden brown. Remove from oven, let it cool slightly then serve.


6 Responses

  1. They look so crispy and literally melt-in-mouth! Bet they are super addictive too.

  2. wow. these look so so good.

  3. suituapui says:

    I love these but given a choice, I’d go for shortcrust.

  4. When it comes to baking, I’m all about savoury things (Well, dulce de leche is a huge exception haha), and these pastries look fantastic indeed! I love the filling; that’s definitely something I’ll need to try.

  5. These look wonderful – crisp and tasty!

  6. These sound really good, and I love how you’ve made it easier for us by using butter puff pastry. Really nice appetizer!

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