SIOPAO
Because of heavy Chinese influence, Philippines has develop a liking for Chinese food which has since became an integral part of Filipino cuisine. One of this is siopao – a Chinese inspired Pinoy style soft white bread with meat fillings – an indispensable pinoy delicious snack.
Ingredients:
Dough:
- 2 kilo all purpose flour
- ½ kilo all purpose flour
- ½ kilo white sugar
- 1 tablespoon active dry yeast
- 1 cup cooking oil or lard
- 10 tablespoon baking powder
- 2 tablespoon vinegar
- 2 cups boiling water
Filling: Â Â Pork or Chicken Asado
- 1 kilo pork meat (from pig’s head) or chicken
- ½ kilo brown sugar
- 3 tablespoon cornstarch, dissolved in 1 cup water
- 2 cloves garlic
- 2 onions
- 1 cup lukewarm water
- 3 teaspoons salt
- 4 teaspoons oyster sauce
- 4 teaspoons light soy sauce
- 5 pieces star anise
- 10 hard-boiled eggs
PROCEDURE:
Siopao Dough:
- In a medium bowl, combine flour, salt and baking powder, vinegar, set aside.
- In another bowl liquefy yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly.
- Cover with a cloth and let rise 1 hour.
- In the meantime, soften the white sugar in the boiling water.
- Stir well then let cool to lukewarm.
- Pour into the yeast mixture, and then add the rest of the prepared flour mixture.
- Stir to blend well. Grease a large bowl.
- Turn dough out onto a floured board and knead for 3 minutes, you want your dough smooth, not sticky.
- Put ball into bowl, turn once and cover with a damp cloth.
- Let rise 2 hours or until doubled.
Siopao Filling:Â Pork Asado or Chicken Asado
- Stir fry the garlic and onions in oil in a wok.
- Add pork (preferably meat from pig’s head), or chicken and stir fry for 1 minute or until meat is no longer pink.
- Add soy sauce, oyster sauce and brown sugar.
- Transfer in the dissolved cornstarch and stir fry quickly until meat is glazed well.
- Remove from heat and let cool.
To make Siopao:
- Knead dough further on a floured board for 5 to 10 minutes.
- Divide dough and roll further
- Cut each into 50to60 grams a piece using a weighing scale.
- Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
- Powder with flour if needed to prevent sticking.
- Place 1 slice of egg into center of dough round, then 1 Tablespoon of filling with sauce.
- Gather sides of round pinch together and twist.
- Put pinched side down on parchment paper and place in steamer. Repeat until done.
- Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes. You can freeze cooked Siopao, simply re-steam for 10 minutes.
- Makes about 50 pieces of siopao
Enjoy your meal
MWAHUGZ!!!
