Pow Dough

1 lb self raising flour, sifted

3.5 oz castor sugar

2 tablespoons vegetable oil

1 egg white

1 cup milk

2 tablespoons dry yeast

Warm the milk slightly

Dissolve the sugar and yeast in the milk and add the mixture to the sifted flour.

Add egg white and oil

Mix well and knead for about 10 minutes till smooth. (You may knead this in your bread machine or
cake mixer with dough hook or do it by hand.)

Leave dough in large bowl covered with a wet tea towel in a warm place for about an hour for it to
rise. In a cold day, turn on the oven for a few minutes and then place the dough covered with a wet
tea towel in the warm oven. Place a big bowl of warm water in the oven too.

This dough recipe is so good - fail proof

Don’t make dough on a wet day! Or very cold day

Knead well for 10 minutes. If using machine, knead 30 minutes

For about 2 kg pork (use all shoulder pork or add a bit of belly pork). Cut into pieces and season
with:

2 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

2 tablespoon of sesame oil

Some Shaoxin wine

1 tablespoon 5-spice powder

3 tablespoon raw sugar

2 tablespoons dark caramelised soy sauce

2 tablespoons light soy sauce

3 tablespoons honey

Some salt

Some ground pepper

Mix seasoning well with pork and leave in fridge overnight.

Drain meat and barbecue or grill till cooked. Save the seasoning for when you cook the bbq filling.

Cut BBQ pork into cubes.

Cut 4 large onions into cubes

Fry 2-3 tablespoons of the onions in a bit of oil till they smell nice.

Add in the pork and then any of the leftover seasoning or juice from the grilling.

Add in the rest of the onions and then taste. Thicken with cornstarch mixed with a bit of water.

Leave filling in fridge overnight and wrap the pow when the filling is cold. Easier to handle.

Wrap pow. Rest for 10 minutes. Steam for 10 minutes.

You could use Lee Kum Kee char Siew sauce but I sometimes use half n half. The trouble with
bought sauces - you don’t know what really goes into it. Be careful about using the seasoning sauce
to add to pow filling - not too much to make the meat sauce too watery.

Each pow recipe makes 24 pow

If char siew turns out not salty or not sweet enough, just adjust seasoning when you cook the filling.
If too salty, add a bit more onions.

Good luck!