Siopao Recipe

FILLING INGREDIENTS:
  • 1 lb pork butt, belly or shoulder, cut into large cubes
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tbsp light soy sauce
  • 2 tbsp sugar
  • 1  1/2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 star anise
  • 1 tbsp cornstarch diluted in 1/4 cup water
  • 2 tbsp cooking oil for sauteing
DOUGH INGREDIENTS:
  • 1 package or 2 1/4 tsp instant yeast
  • 1/4 cup lukewarm water
  • 1/2 tbsp sugar​
  • 3 cups all purpose flour
  • 3/4 cup water
  • 2 tablespoons lard or vegetable shortening
  • 2 tbsp sugar
  • 2 tsp baking powder
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Dough preparation
INSTRUCTIONS
Prepare the Asado Filling:
  • Heat oil in a pan. Saute garlic and onion. 
  • Add the pork and cook until it turns light brown.
  • Add the soy sauce, oyster sauce, hoisin sauce, sugar and anise then mix well.
  • Simmer for 30-45 minutes or until the pork is tender. 
  • Add the diluted cornstarch and mix until the texture of the sauce becomes thick. 
  • Remove from pan and transfer to a plate.
  • Shred the meat with a fork and set aside. 
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How to wrap the siopao

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INSTRUCTIONS:
Prepare the Dough
  • Dissolve yeast in warm water (110-130°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast. 
  • In a mixing bowl, combine remaining ingredients.
  • Slowly add the yeast mixture.
  • Knead until it forms a dough and texture is smooth and slightly elastic. The elasticity and smoothness of your dough is an important factor.
  • Test the dough if it is done by pressing your finger into it. The dough should spring back with a slight indentation remaining.
  • Transfer the dough into a greased bowl then place in warm location, cover with damp cloth or plastic food wrap. Let it rise for at least an hour. Dough should nearly double in size.
  • After rising, punch down dough or release some air packets. Transfer to a floured surface.​​ ​
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  • Divide dough into 4 equal parts and roll into a log. Divide log into four pieces, about 2-1/2 ounces each piece.
  • Use a rolling pin to form a round flat thin dough leaving a small bulge at the center. Size should be the around the size of your palm.
  • Put the asado filling on the middle of the flattened dough and wrap. 
  • Gently tug the edges of the dough toward the center to wrap the filling. Gather the edges together and pinch the top to fully wrap the filling. Doesn't have to be fancy, you will eat it anyway. :)
  • Lay filled bun on a tray and cover with a damp cloth or plastic food wrap. Let the filled buns rise for about 30 minutes.
  • Cut 2-inch square pieces of parchment paper and use these to line the bottom of each bun during steaming. Make sure that there’s an inch space between buns inside the steamer. Cover your steamer with a clean cloth to avoid water drippings before placing the lid or pot cover.
  • Steam buns until done, about 15 to 20 minutes. 
  • Serve as it is or with asado sauce. See recipe below.
  • Recipe yields about 15 siopao.
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Rising and steaming the bun

Watch me how I prepare this Yummy Siopao Asado 

Asado Sauce Recipe:
  • 1  cup water
  • 4 tbsp sugar
  • 3 tbsp soy sauce
  • 2 cloves garlic, chopped
  • 2 tbsp white vinegar
  • 1-1/2 tbsp cornstarch 
How to prepare: 
  • Mix all ingredients in a saucepan.
  • Cook over low heat while stirring continuously until thick.
  • Serve with siopao.
  • Enjoy!
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