SioPao Bun Recipe?

Try this, I really hope it works for you, good luck!!!

SIOPAO

1 pkg. active dry yeast or 1 cake fresh

1 tbsp. sugar

1/4 c. lukewarm water

1 c. lukewarm water

4 c. sifted all-purpose flour

2 dozen 2 inch sq. pieces waxed paper

1. Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand 3 minutes, then stir to dissolve them completely. Let stand 5 minutes.

2. Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is thoroughly combined.

3. Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm draft-free place for 1 1/2 to 2 hours or until the dough doubles in volume.

4. Punch the dough down with fist. Cover and let rise for another 30 minutes or until it has doubled in volume again. Meanwhile, prepare filling, see recipe below.

5. Turn the dough on a slightly floured board again and knead until smooth and satiny in texture (about 5 minute). Roll dough to form a long cylinder about 2 inches in diameter. Slice into 1 inch rounds. Flatten each to a 4 to 5 inch diameter round.

6. Place 1 heaping tablespoon of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun of 2 inch square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.

7. Put enough boiling water in lower part of steamer to come to within an inch of steamer rack. Arrange buns 1 inch apart on rack or use steamer substitute. Cover steamer, bring water to a rolling boil and steam for 10 minutes. Serve hot with soy sauce or oyster sauce.

Chinese Siopao Dough Recipe

Ingredients :

For the pork asado filling :

400 g. of ground pork

1 tsp. of finely minced garlic

1 onion, halved and sliced thinly

3-4 tbsp. of soy sauce

1 star anise or cinnamon stick

1 bay leaf

ground black pepper

2-3 tbsp. of sugar

1 tsp. of cooking oil

1/4 c. of water

1 tsp. of cornstarch

For the bola-bola filling :

400 g. of ground pork

1 onion, finely chopped

1 tsp. of finely minced garlic

1 carrot, grated

3/4 tsp. of salt

1/2 tsp. of ground pepper

1 egg, beaten

10 quail eggs, hard-boiled and shelled

For the siopao dough :

1-1/2 cups of lukewarm water

2 tablespoons sugar

1 teaspoon dry yeast

4-1/2 cups of rice flour

1 tablespoon baking powder

1/2 cup sugar

3 tablespoons of vegetable oil

extra flour and cooking oil

20 2-1/2 x 2-1/2 pcs of kitchen wax paper

Cooking procedure :

Prepare the pork asado filling

Heat a small saucepan. Pour in the oil. Over high heat, brown the ground pork. Add the rest of the ingredients, except the water and cornstarch. Cook for 5-7 minutes, stirring often. Disperse the cornstarch in the water and pour into the pan. Cook, stirring, until the mixture is thick and almost dry. Set aside.

Prepare the bola-bola filling

Mix together all the ingredients except the quail eggs. Form the ground pork mixture into 10 portions. Cover each quail egg with a portion of the ground pork and form into a ball. Set aside.

Prepare the siopao dough

Sprinkle the yeast and 2 tbsp. of sugar over the lukewarm water. Let stand 10 minutes, or until bubbly, without stirring. Mix together the flour, baking powder, 1/2 c. of sugar and vegetable oil. Pour the yeast mixture into the flour mixture. Mix well. The dough will be soft. Transfer to a floured board and knead with your hands, using a pushing motion, until the dough is smooth (about 10 minutes). Form into a ball.

Lightly oil a glass bowl (big enough to handle the expansion of the dough). Place the dough in the bowl and cover with a clean damp kitchen towel for 2 hours or until double in volume. Punch down once, recover with the towel and leave to rise again for another 30 minutes.

Note that the maximum volume of the dough will depend on the quality of the flour and yeast.

Divide the dough into two. Form each half into a rod by hand-rolling it on the board. Cut each rod into 8-10 pieces. Take a piece of dough and flatten it with your hands, pulling the sides to form a circle. Place a bola-bola at the center and pull up the sides and twisting at the top until the bola-bola is securely stuffed inside the dough. Do the same for the pork asado filling, using about a tablespoon of filling for each siopao. To prevent the pork asado from running down the sides of the dough, place the dough on your palm and cup your hand (as in form your hand into a scoop) before placing the pork asado at the center of the dough. Place each siopao on a piece of wax paper. Arrange on a steamer with briskly boiling water.

Steam the bola-bola siopao for 20-25 minutes. The asado siopao will only need 10-12 minutes of steaming.

Makes about 20 medium-sized siopao.

Siopao (Filipino Steamed Pork Buns):

The baking powder should prevent discoloration or "flattening."

Dough Filling:

3 cups plain flour

1 tbsp baking powder

60 g (2 oz) lard

3/4 cup warm water

1 teaspoon white vinegar

1/2 tsp salt

Filling

1 in piece green ginger

1 clove garlic

2 tbsp oil

1/2 cup water

1 tbsp hoi sin sauce

1 tbsp oyster sauce

1 tbsp soy sauce

1/2 tsp sesame oil

3 tsp corn flour

4 shallots

8 oz Chinese barbecued pork

METHOD:

Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold.

2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes.