
Siopao, literally meaning “hot bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines. There are different varieties based on the filling. One of this is the Siopao Asado.
Ingredients:
For the Dough:
- 1 pouch instant dry yeast
- 2 cups of warm water
- 1 tbsp salt
- ½ cup white sugar
- 1 ¼ tbsp baking powder
- 5 cups all purpose flour
- 6 tbsp shortening
For the Filling:
- 1.5 – 2 lbs pork (chopped into small pieces)
- 2 tbsp minced garlic
- 1 large minced onion
- 3 tbsp lard or shortening
- 2 tbsp cornstarch (diluted in 1/4 cup water)
- 4 tbsp sugar
- 3 tbsp oyster sauce
- 4 tbsp soy sauce
- 1 tbsp hoisin sauce
Cooking Procedure:
- Start by cooking the filling. Saute garlic and onions.
- Cook the pork until the color of the outer part turns light brown
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
- Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
- Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
- Let stand for 10 to 15 minutes.
- Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
- Knead the combined mixture until it becomes fine and uniformed.
- Let the dough stand for an hour until it rises.
- Knead dough a second time and cut into serving slices
- Roll each piece into a ball and flatten it with the use of your hands or palms.
- Place the meat filling in the middle of the flattened dough and wrap or enclose it.
- Place siopao in steamer and steam for 15-20 minutes.

Image Source: jmshark18.blogspot.com
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