Siopao

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.  

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

Ingredients:

6 cups flour

1 package active dry yeast

1 lb cubed pork loin or chicken thighs

1 cup white sugar

2 teaspoons cooking oil

1 cup lukewarm water

1/2 cup boiling water

6 hard-boiled eggs

2 green onions

4 teaspoons light soy sauce

4 teaspoons brown sugar

4 teaspoons oyster sauce

1 teaspoon cornstarch, dissolved in 2 t. water

2 cloves garlic

3 teaspoons salt

6 teaspoons baking powder

Cooking instructions:

Siopao Dough:

Mix flour, salt and baking powder in a medium bowl, set aside.

In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.

Mix thoroughly

Cover with a cloth and let rise 1 hour.

Meanwhile, dissolve the white sugar in the boiling water.

Stir well then let cool to lukewarm.

Pour into the yeast mixture, then add the rest of the prepared flour mixture.

Stir to blend well.

Grease a large bowl.

Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.

Place ball into bowl, turn once and cover with a damp cloth.

Let rise 2 hours or until doubled.

How to make Siopao:         

Punch down dough and knead on a floured board for 3 to 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces, making 24.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Dust with flour if needed to prevent sticking.

Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper and place in steamer.

Repeat until done.

Cover with a damp cloth and let rise for 1 hour.

Steam Siopao for 20 minutes.

You can freeze cooked Siopao, simply re-steam for 10 minutes.

Tags: chicken, beef, pork