Filipino Chicken And Egg Buns Food

CHICKEN SIOPAO ASADO

Steps:

• In a small cup, mix 2 teaspoons of yeast, 1/3 cup of water, and 1 tablespoon of brown sugar. Set aside.
• In a large bowl, combine the white flour, baking powder, water-yeast mixture, and the rest of the dough ingredient. Stir using the wooden spoon and then knead using your hand.
• Add vegetable oil and continue kneading until the dough become soft and fluffy.
• Add more flour if the dough is too sticky or more water if the dough is too rubbery
• Cover the dough with a towel and leave it for 1 ½ hour to let the dough grow in size.
• Add vegetable oil to the pan and wait till the oil is hot.
• Add chopped red onion and garlic. Stir for few minutes till looks transparent.
• Add chopped chicken breast and stir for few minutes till the chicken is cooked and juice is absorbed.
• Pour the soy sauce, oyster sauce, brown sugar, and ½ cup of water. Stir to mix and let it simmer for 5 to 10 minutes till the chicken breast becomes soft.
• In a small cup, mix ¼ cups of water and cornstarch before pouring into braise chicken mixture. Stir till the sauce become thick.
• Turn off the gas fire, and shred the braised chicken into smaller pieces using a fork. Set aside to prepare to assemble the bun.
• On a clean table, use your hand to roll the siopao dough into a cylindrical shape. Divide them into 8 pieces using the knife. Form each of them into a smaller ball
• In each ball, use the rolling pin to flatten the dough into a round shape
• Add two and a half tablespoons of Asado filling in the center of the dough
• Wrap the filling by holding the edge of the dough; seal the dough by twisting above to make it into a ball shape
• Place the siopao bun on the parchment paper. Repeat the rest.
• In a large pot, add a ½ cup of water
• Place the bun with inch apart in a steamer and transfer into the pot
• Cover the pot with the lid and let it steam for 15 minutes. You will notice the bun will grow in size.
• Remove the bun and transfer into a plate. Repeat the rest
• Serve with ketchup or any sauce you like.

JUMBO SIOPAO

Steps:

• Mix all filling ingredients together except for the char siu, duck eggs and Chinese sausage. Set aside.
• Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
• Mix remaining ingredients except for the baking powder then knead dough until dough surface is smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
• Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
• Divide into 8 pieces then roll them thin, place a 50g of the mixed mixture in the middle, a slice of char siu, a slice of Chinese sausage and a piece of quartered egg. Seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
• Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
• Place buns into steamer container then steam siopao for 30-40 minutes.

FILIPINO CHICKEN AND EGG BUNS

Steps:

• To make the filling, in a small bowl, combine the soy sauce, brown sugar, oyster sauce, salt, and pepper. Set these seasonings aside.
• Heat the oil in a medium skillet over medium heat. Add the scallions and garlic, and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the chicken, stir, and add the seasoning mixture. Cook, stirring frequently, for about 2 minutes, until the chicken is cooked through. Give the cornstarch mixture a final stir and add to the chicken. Continue cooking for about 30 seconds, until the filling has thickened. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.) There should be a generous cup of filling.
• Transfer the dough to a very lightly floured work surface, gather it into a ball if needed, and then pat it to flatten it to a thick disk. Cut the disk in half and cover one-half with plastic wrap or an inverted bowl to prevent drying while you work on the other half.
• Roll the dough into a 12 to 14-inch log, and then cut it into 6 pieces. (Halve the log first to make it easier to cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Lightly roll each piece into a ball and then use the palm of one hand to flatten each one into a 1/4-inch-thick disk. Use a wooden dowel-style rolling pin to roll the pieces into circles about 3 3/4 inches in diameter. The rim of each circle should be thinner than the center; keeping a 1 1/2-inch wide belly in the center ensures consistent thickness all over the finished bun. The finished circle will be thick and it will rise as it sits. (For guidance on rolling, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.) Lay the finished circles out on your work surface, lightly dusting their bottoms with flour if you fear them sticking.
• Cut twelve 3 1/2-inch squares of parchment paper and set aside. To assemble the buns, hold a dough circle in a slightly cupped hand. Use a spoon to center 1 1/2 teaspoons of filling on the dough circle, pressing down very gently and keeping about 1/2 to 3/4 inch of the dough clear on all sides; your hand will automatically close slightly. Add a wedge of egg, with the curved side down so that when you gather up the dough, the egg will naturally bend and match the round bun shape. Put 1 tablespoon of filling atop the egg. Use the thumb of the hand cradling the bun to push down the filling while the fingers of the other hand pull up the dough edge and pleat and pinch the rim together to form a closed satchel (see page 52). Completely enclose the filling by pinching and twisting the dough closed. Place the finished bun on a piece of parchment, pleated side down. You can put the bun, still on the parchment paper, directly into a steamer tray or on a baking sheet. Repeat with the remaining dough circles, spacing them 1 inch apart and 1 inch away from the edge to allow the dough to comfortably rise. Cover with the lid or loosely cover with plastic wrap or a kitchen towel. Set in a warm, draft-free place (for example, the oven with the light on) for 30 minutes to rise until nearly doubled. Meanwhile, work on the other dough half to form the remaining buns.
• About 10 minutes before the rising time is over, ready the water for steaming (see page 17 for guidance on steaming). When the buns have risen, steam them, up to 2 trays at a time, for about 18 minutes, or until they have puffed up and look dry. Remove each tray and use a metal spatula to transfer the buns, on the parchment paper, to a wire rack to cool for 5 minutes. Put more buns on the trays and repeat the steaming, replenishing the water as needed, until all the buns are cooked.
• Arrange the buns, still on the parchment, on a platter and serve. Remove the parchment before eating the buns out of hand. Refrigerate left over buns and steam them for 6 to 8 minutes to reheat.

SIOPAO (FILIPINO STEAMED BUNS)

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.

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.