SIOPAO (FILIPINO STEAMED BUNS)
This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.
Provided by lola
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
- Warm up the oven for 1 minute. Turn oven off.
- Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
- Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
- Place each siopao on a 3x3-inch piece of wax paper.
- Place siopao in a steamer and steam for 30 minutes.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 26.3 g, Fat 4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 73.9 mg, Sugar 6.3 g
SIOPAO
Make and share this Siopao recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 3h20m
Yield 24 steamed dumplings
Number Of Ingredients 16
Steps:
- Mix flour, salt and baking powder in a medium bowl, set aside.
- In another bowl dissolve yeast in luke warm 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 luke warm.
- 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.
- Meanwhile saute the garlic and onions in a small amount of oil in a wok.
- Add meat and stir fry for 1 minute or until meat is no longer pink.
- Add soy sauce, oyster sauce and brown sugar.
- Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
- Remove from heat and let cool.
- Punch down dough and knead on a floured board for 3 to 5 minutes.
- Divide dough and roll each half into a 12x2 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.
- If using, 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.
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