Siopao is a steamed bun which originated as a Chinese cuisine. It is one of the popular dimsum dishes. It is usually spongy, white, round, soft and made with dough and filling. In the Philippines, it comes in different flavors such as asado and bola-bola. The type of meat used is optional. This dish can be made with the meat of your choice. For example, you can use pork, beef or chicken. However, pork is the most common filling. Adding vegetables is optional, as well.
We decided to remake the video for this dish in order to make it more simple and easy. The ingredients are easy to get. The dough is perfect and similar to store bought dough. A tip when rolling out the dough is to make sure you leave the middle part thicker than the edges. This makes the siopao rounder and not flat. Make this today, and you will not regret it.
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[btn color=”orange” target=””]Ingredients:[/btn]
Dough:
- 3 cups all purpose flour
- 1 pack (4 g) instant yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup warm water
- 2 tbsp vegetable oil
Filling:
- 1/2 kg ground pork
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup green onion, chopped
- 1/4 cup carrot, minced
- 2 tbsp soy sauce
- pepper to taste
- 2 star anise (optional)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tbsp cornstarch diluted in 3 tbsp water
For sauce:
- 1 cup water
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp cornstarch diluted in 3 tbsp water
- pinch of garlic powder
- pinch of onion powder
- pepper to taste
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- Servings: 5
- Time: 1 hour 40 minutes
- Level: Advanced
- Cuisine: Filipino, Chinese
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, combine warm water (110 Degrees F), yeast, and sugar. Stir until well combined. Set aside in warm place for about 10 minutes until foamy and bubbly.
- In separate bowl, combine flour and salt. Whisk until combined. Pour in yeast mixture and vegetable oil. Mix using wooden spoon until dough forms. Add a tablespoon or more of warm water if the dough is dry.
- Place the dough on a floured surface and knead for at least 5- 10 minutes until it becomes a smooth elastic ball. Place the dough in an oiled bowl and cover with plastic wrap. Set aside in warm place for bout an hour until it doubles in size.
- Method for the filling: While the dough is rising, make the filling. Add cooking oil in a preheated pan. Saute onion and garlic until fragrant.
- Put in ground pork and saute for a few minutes until light brown. Add the carrots and green onions. Stir and fry for at least 1 minute.
- Season with soy sauce, sugar and pepper. Stir well. Place the star anise in, and pour water in. Simmer over low heat for at least 5 minutes.
- Pour in the diluted cornstarch and stir until sauce thickens. Turn off heat and allow to cool down completely.
- Preparation: After an hour, punch the dough in the middle to let air escape. Divide into four equal parts. Form each part into a log and divide into 2 balls. You can make 8 large sized siopaos. If you want smaller size siopao, divide each log into 4.
- Using a rolling pin, roll each ball into a round disk about 4-5 inches in diameter and 1/8 inch thick. When rolling, leave the middle of the dough thicker than the edges. This will prevent the dough from leaking and becoming flat.
- Place the rolled dough in the palm of your hand. Place about 2 tablespoonful of filling in the middle. (1 tablespoon of filling for small size siopao.) Lift all the edges up and twist to seal. Place them onto a square piece of wax paper. Repeat procedure for the rest of the dough.
- Place siopao in a steamer with cheese cloth under the lid. Steam over medium low heat for at least 15 minutes.Turn off heat.
- Method for the sauce: Combine the sauce ingredients in a saucepan and stir constantly over medium low heat until the sauce thickens. Turn off heat.
- You can store siopao in the freezer and reheat or steam before serving.
- Serve with delicious sweet sauce and enjoy!
