Homemade Seremban Siew Bao

Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.

The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:

  • darker colour filings
  • darker glaze by just using egg yolk
  • more liquid in the seasonings to add moisture to the filings

Ingredients

Pork Filing:

  • 2 tablespoons oil
  • 4 slices ginger
  • 4 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 1 pound ground pork

Pork Seasoning:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons toasted sesame seeds
  • 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth

Water Dough:

  • 400g all purpose flour
  • 100g butter in room temperature
  • 3 tablespoons sugar
  • 180ml water
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Oil Dough:

  • 200g all purpose flour
  • 140g butter in room temperature

Glazing and Garnishing:

  • 2 to 3 egg yolks, beaten
  • toasted sesame seeds

Yield: 24

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