Char Siew Puff

Ingredients for pastry here.

Fillings
Bbq Chicken
3kg chicken meat (breast)
7 tbsp soya sauce
7 tbsp sugar
7 tbsp honey
7 tbsp oyster sauce
7 tbsp water
1 tbsp five spice
1 tbsp white pepper
7 tsp dark sauce
7 tsp vinegar

Char siew sauce
900g water
80g sugar
30g soya sauce
30g dark sauce
10g white pepper
16g sesame oil
100g oil
90g modified starch
16g sesame oil
100g oil

Directions to cook char siew chicken here.

Assembly

• roll the pastry dough into squarish shape
• fill about a tablespoon of char siew chicken
• fold parallel sides edges to cover the fillings
• fold the side edges inwards to seal then turn it over 
• press down the short edges with fork and arrange on a baking tray
• right before baking, brush the top with egg yolk lightly especially the forked edges
• sprinkle white sesame and bake at 200°C for about 20min or till golden brown

Foodnote: This is another baked dim sum that I like. So savoury and nice.