This is Siopao (Steamed Buns). Siopao is a dough filled with a savory meat filling and cooked by steam. It is also another popular food item in the Philippines. Siopao do not require utensils to eat and can be consumed on-the-go. Enjoy this recipe from all of us at .
For the Dough
- 3 cups of all-purpose flour
- 1 1⁄2 cup of luke warm water
- 1 packet active dry yeast
- 1⁄2 cup of shortening
- 1 tablespoon of salt
- 1⁄2 cup of white sugar
For the Filling
- 1 1⁄2 pounds of meat, cut into 1⁄4 inch cubes
- 4 cloves of crushed garlic
- 1 small diced onion
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 3 tablespoons of hoisin sauce
- 1⁄2 cup of water
- 4 tablespoons of brown sugar
- 1 teaspoon of MSG (optional)
- 1⁄2 tablespoon of ground black pepper
- 1 tablespoon of cornstarch
- 2 tablespoons of sesame oil
- 2 tablespoons of shortening
- 6 hard boiled eggs
For the Dough
- In a mixing bowl, dissolve yeast in luke warm water, add salt, sugar and 2 ½ cups of all-purpose flour.
- Beat thoroughly until you have the consistency of a soft sponge.
- Cover with plastic wrap and let rise for 30 minutes.
- Add shortening. Mix well, then add the remaining ½ cup of all-purpose flour.
- Knead until smooth.
- On a flat surface, dust surface with flour and roll the dough to form a 2 inch tube.
- After forming the dough into a 2 inch tube, cut dough with a knife using a cutting board so that you have 2×2 in. pieces.
- Place on a tray, line with wax paper, and dust with flour.
- Set aside.
For the Filling
- In a large frying pan heat and saute 2 tablespoons of shortening over medium heat.
- Saute garlic until golden brown, add onions and cook until onions are translucent.
- Add meat. Saute for 2 minutes, cover, and let simmer for 5 minutes over medium low heat.
- Mix cornstarch in a small bowl with ½ cup of water until totally dissolved, set aside.
- After five minutes remove cover, stir the meat, and add the following: oyster sauce, soy sauce, hoisin sauce, brown sugar, and cornstarch-water mixture
- Season with msg, black pepper, and sesame oil.
- Stir well and bring to a boil.
- Let simmer uncovered for another 5 minutes on low heat while stirring occasionally.
- Remove pan from the heat and let cool to room temperature.
- Take the dough, cut in 2×2 inch pieces and dust each one with flour.
- Roll each piece into a ball with your hands and lay the rounded dough onto a flat surface then dust with flour.
- Using a rolling pin, flatten the dough to 3⁄8 of an inch thick.
- Slice hard boiled eggs crosswise. Arrange 3 slices at a time onto the center of the rolled-flattened dough.
- Spoon about one spoonful of pork or chicken filling onto the center of the dough.
- Pull edges of the dough together and twist together firmly.
- Using wax paper cut in 4×4 inch pieces, place buns upside down.
- Steam siopao for about 25 minutes.