Filipino Chicken And Egg Buns Recipes

SIOPAO (FILIPINO STEAMED BUNS)

Steps:

• Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
• Warm up the oven for 1 minute. Turn oven off.
• Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
• Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
• Place each siopao on a 3x3-inch piece of wax paper.
• Place siopao in a steamer and steam for 30 minutes.

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

FILIPINO CHICKEN AND EGG BUNS

Steps:

• To make the filling, in a small bowl, combine the soy sauce, brown sugar, oyster sauce, salt, and pepper. Set these seasonings aside.
• Heat the oil in a medium skillet over medium heat. Add the scallions and garlic, and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the chicken, stir, and add the seasoning mixture. Cook, stirring frequently, for about 2 minutes, until the chicken is cooked through. Give the cornstarch mixture a final stir and add to the chicken. Continue cooking for about 30 seconds, until the filling has thickened. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.) There should be a generous cup of filling.
• Transfer the dough to a very lightly floured work surface, gather it into a ball if needed, and then pat it to flatten it to a thick disk. Cut the disk in half and cover one-half with plastic wrap or an inverted bowl to prevent drying while you work on the other half.
• Roll the dough into a 12 to 14-inch log, and then cut it into 6 pieces. (Halve the log first to make it easier to cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Lightly roll each piece into a ball and then use the palm of one hand to flatten each one into a 1/4-inch-thick disk. Use a wooden dowel-style rolling pin to roll the pieces into circles about 3 3/4 inches in diameter. The rim of each circle should be thinner than the center; keeping a 1 1/2-inch wide belly in the center ensures consistent thickness all over the finished bun. The finished circle will be thick and it will rise as it sits. (For guidance on rolling, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.) Lay the finished circles out on your work surface, lightly dusting their bottoms with flour if you fear them sticking.
• Cut twelve 3 1/2-inch squares of parchment paper and set aside. To assemble the buns, hold a dough circle in a slightly cupped hand. Use a spoon to center 1 1/2 teaspoons of filling on the dough circle, pressing down very gently and keeping about 1/2 to 3/4 inch of the dough clear on all sides; your hand will automatically close slightly. Add a wedge of egg, with the curved side down so that when you gather up the dough, the egg will naturally bend and match the round bun shape. Put 1 tablespoon of filling atop the egg. Use the thumb of the hand cradling the bun to push down the filling while the fingers of the other hand pull up the dough edge and pleat and pinch the rim together to form a closed satchel (see page 52). Completely enclose the filling by pinching and twisting the dough closed. Place the finished bun on a piece of parchment, pleated side down. You can put the bun, still on the parchment paper, directly into a steamer tray or on a baking sheet. Repeat with the remaining dough circles, spacing them 1 inch apart and 1 inch away from the edge to allow the dough to comfortably rise. Cover with the lid or loosely cover with plastic wrap or a kitchen towel. Set in a warm, draft-free place (for example, the oven with the light on) for 30 minutes to rise until nearly doubled. Meanwhile, work on the other dough half to form the remaining buns.
• About 10 minutes before the rising time is over, ready the water for steaming (see page 17 for guidance on steaming). When the buns have risen, steam them, up to 2 trays at a time, for about 18 minutes, or until they have puffed up and look dry. Remove each tray and use a metal spatula to transfer the buns, on the parchment paper, to a wire rack to cool for 5 minutes. Put more buns on the trays and repeat the steaming, replenishing the water as needed, until all the buns are cooked.
• Arrange the buns, still on the parchment, on a platter and serve. Remove the parchment before eating the buns out of hand. Refrigerate left over buns and steam them for 6 to 8 minutes to reheat.

LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS

Steps:

• Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
• Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
• Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

LUMPIA (FILIPINO EGG ROLL)

Steps:

• Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
• Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
• Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
• Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
• After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
• Serve with sweet and sour sauce.
• Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.