“Siopao” is a Chinese dumpling called “sio-pau” which literally means “steamed buns”. It can be stuffed with a variety of fillings which can be pork, chicken, beef, tuna, shrimp, salted duck egg or a combination of these.
INGREDIENTS:
Siopao Bun:
• 4 cups water, lukewarm
• 10 cups all-purpose-flour
• 4 tablespoons yeast
• 2 teaspoons baking powder
• 10 tablespoons sugar
• Shortening (butter or margarine)
Filling:
• 1 kg. lean pork, in small cubes
• 4 cloves garlic, minced finely
• 1 small onion, chopped
• 2 pieces laurel leaf
• 2 pieces star anise
• 1 cup water
• 4 tablespoons cornstarch
• 6 tablespoons soy sauce
• 6 tablespoon sugar
• Salt and pepper
Siopao Sauce:
• 2 cups water
• 6 tablespoons soy sauce
• 6 tablespoon sugar
• Salt and pepper
PROCEDURE:
Siopao Bun or dough-making:
1. Dissolve yeast in lukewarm water. Leave for 5-10 minutes until completely dissolved.
2. Combine with flour, sugar and baking powder. Knead thoroughly as if making a pie dough or until dough becomes smooth.
3. Cover with plastic and let stand for 20-30. The dough will double in size.
4. Sprinkle kneading board with flour and roll dough unto it and divide equally according to size desired.
5. Once divided, make small balls using your hands. Set aside and prepare filling.
6. Line each balls in a pan, cover and let it sit for 1-2 hours more. Dough will increase or double in size.
7. On a kneading board, flatten dough and scoop out asado meat. Place it in the middle of the flattened dough and close the dough. Make sure there are no holes.
8. With a knife cut an asterisk slightly on top part of the bun.
9. Place a 4” x 4” wax paper at the bottom of the siopao.
10. Steam for 15-20 minutes.
Cooking the filling:
1. Using a sauce pan sauté garlic and onion over medium heat.
2. Add lean pork and laurel leaf and toss until meat turns slightly brown and oil comes out.
3. Drain some of the oil.
4. In another bowl combine soy sauce, water, sugar, salt and pepper. Pour into the meat. Add laurel leaf. Simmer for 15-20 minutes or until meat is tender. Lower heat.
5. Dissolve cornstarch in 2 tablespoon water. Pour into the sauce pan and mix vigorously. Continue stirring.
6. Remove from heat once sauce becomes very thick. Let it cool and prepare siopao sauce.
Siopao Sauce ala Chowking:
1. Combine all ingredients for sauce in a small pot. Heat over low to medium fire.
2. Stir constantly until thick.
3. Remove from heat and let it cool for 10-15 minutes before packing.
Siopao Bun:
• 4 cups water, lukewarm
• 10 cups all-purpose-flour
• 4 tablespoons yeast
• 2 teaspoons baking powder
• 10 tablespoons sugar
• Shortening (butter or margarine)
Filling:
• 1 kg. lean pork, in small cubes
• 4 cloves garlic, minced finely
• 1 small onion, chopped
• 2 pieces laurel leaf
• 2 pieces star anise
• 1 cup water
• 4 tablespoons cornstarch
• 6 tablespoons soy sauce
• 6 tablespoon sugar
• Salt and pepper
Siopao Sauce:
• 2 cups water
• 6 tablespoons soy sauce
• 6 tablespoon sugar
• Salt and pepper
PROCEDURE:
Siopao Bun or dough-making:
1. Dissolve yeast in lukewarm water. Leave for 5-10 minutes until completely dissolved.
2. Combine with flour, sugar and baking powder. Knead thoroughly as if making a pie dough or until dough becomes smooth.
3. Cover with plastic and let stand for 20-30. The dough will double in size.
4. Sprinkle kneading board with flour and roll dough unto it and divide equally according to size desired.
5. Once divided, make small balls using your hands. Set aside and prepare filling.
6. Line each balls in a pan, cover and let it sit for 1-2 hours more. Dough will increase or double in size.
7. On a kneading board, flatten dough and scoop out asado meat. Place it in the middle of the flattened dough and close the dough. Make sure there are no holes.
8. With a knife cut an asterisk slightly on top part of the bun.
9. Place a 4” x 4” wax paper at the bottom of the siopao.
10. Steam for 15-20 minutes.
Cooking the filling:
1. Using a sauce pan sauté garlic and onion over medium heat.
2. Add lean pork and laurel leaf and toss until meat turns slightly brown and oil comes out.
3. Drain some of the oil.
4. In another bowl combine soy sauce, water, sugar, salt and pepper. Pour into the meat. Add laurel leaf. Simmer for 15-20 minutes or until meat is tender. Lower heat.
5. Dissolve cornstarch in 2 tablespoon water. Pour into the sauce pan and mix vigorously. Continue stirring.
6. Remove from heat once sauce becomes very thick. Let it cool and prepare siopao sauce.
Siopao Sauce ala Chowking:
1. Combine all ingredients for sauce in a small pot. Heat over low to medium fire.
2. Stir constantly until thick.
3. Remove from heat and let it cool for 10-15 minutes before packing.
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