Ingredients for Siopao
- 4 cups all-purpose flour
- Active Dry Yeast
- Pork Loin
- 1/2 cup white sugar
- Cooking Oil
- 2 tablespoons water
- 1/2 cup boiling water
- Eggs
- Green Onions
- Light Soy Sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 cloves minced garlic
- 1 teaspoon salt
- 2 teaspoons baking powder
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How to Make Siopao
- In a medium bowl, whisk together 4 cups all-purpose flour, 1 tsp salt, and 2 tsp baking powder. Set aside.
- In a separate bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup lukewarm water. Add 1 cup of the flour mixture and mix thoroughly.
- Cover with a clean cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, in a small saucepan, dissolve 1/2 cup white sugar in 1/2 cup boiling water. Stir until sugar is completely dissolved, then let cool to lukewarm.
- Pour the sugar water into the yeast mixture. Add the remaining flour mixture and stir until a shaggy dough forms.
- Lightly grease a large bowl. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
- Place the dough in the greased bowl, turn once to coat, and cover with a damp cloth. Let rise for 2 hours, or until doubled in size.
- While the dough is rising, prepare the filling. Heat 1 tbsp oil in a wok or large skillet over medium heat. Add 2 cloves minced garlic and 1/2 cup chopped onion and sauté until softened.
- Add 1 lb ground pork (or your preferred filling) and stir-fry for 1 minute, or until the meat is no longer pink.
- Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp brown sugar.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth. Pour into the wok and stir-fry until the sauce thickens and glazes the meat. Remove from heat and let cool completely.
- Once the dough has doubled, punch it down and knead on a lightly floured surface for 3-5 minutes.
- Divide the dough in half, then roll each half into a 12x2 inch log. Cut each log into 12 pieces, for a total of 24 pieces.
- Roll each piece into a smooth ball, then flatten into a 3-inch diameter circle. Dust with flour as needed to prevent sticking.
- Place 1 tablespoon of the cooled filling in the center of each dough circle. (Optional: Add a thin slice of hard-boiled egg).
- Gather the edges of the dough, pinch together, and twist to seal.
- Place the siopao seam-side down on a piece of parchment paper in a steamer basket.
- Cover with a damp cloth and let rise for another 30 minutes.
- Steam the siopao for 20 minutes, or until cooked through.
- Serve warm. Leftovers can be frozen; reheat by steaming for 10 minutes.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
36g
Fat
7g
Carbs
11g
