Siopao (Steamed Pork Buns)
Siopao is the Filipino version of char siu bao (Chinese) or manapua (Hawaii's version). It is made with a yeast based dough that is slightly sweeter than bread, filled with a bbq pork filling and steamed.
dough - makes 12 small buns or 6 large buns
- 1/4 cup lukewarm water
- 1/2 tsp sugar
- 1 tsp dry yeast
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/2 cup flour plus extra for kneading
- 12 pcs 2 1-2 x 2 1-2 inch square wax paper
- 1/2 tsp oil
- 1/2 Lb. ground pork
- 2 tbsp chopped onion
- 1/2 tsp minced garlic
- 1 tbsp soysauce
- 1 tbsp sugar
- 1/2 tbsp oyster sauce
- 1/8 cup water
- 1/2 tsp cornstarch dissolve in 1 tbsp water
Plump pot stickers, spicy samosas, and tender b?o (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.
In a large bowl, dissolve 1/2 tsp sugar and yeast in lukewarm water. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
Combine warm milk with 1/4 cup sugar, stir to dissolve sugar. add to yeast mixture.
Combine flour with salt. Stir into liquid yeast mixture.
Stir until a firm dough is formed. Turned out on floured surface and knead until smooth, adding extra flour if neccessary (about 10 minutes) Form into a ball.
Place in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume
Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes. Cut into 6 or 12 equal pieces.
Add oil to saucepan, brown the ground pork.
Add all ingredients, except cornstarch. cook for 5 - 7 minutes, stirring often.
Mix cornstarch and water and pour into pan. Cook, stirring until mixture is thick and almost dry. Set aside.
filling the dough
Roll each piece into a ball, then using a rolling pin, roll and flatten into circle. Place 1 tablespoon filling in center.
Pull dough over filling and close top by pleating, pinching and twisting edges together.
Place each filled siopao on wax paper. Allow to rise for 45 minutes.
Arrange siopao in a steamer and steam for 15 minutes. Remove cover carefully so water will not drop on top of buns.