Jumbo Siopao Recipes

JUMBO SIOPAO

Steps:

• Mix all filling ingredients together except for the char siu, duck eggs and Chinese sausage. Set aside.
• Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
• Mix remaining ingredients except for the baking powder then knead dough until dough surface is smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
• Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
• Divide into 8 pieces then roll them thin, place a 50g of the mixed mixture in the middle, a slice of char siu, a slice of Chinese sausage and a piece of quartered egg. Seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
• Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
• Place buns into steamer container then steam siopao for 30-40 minutes.

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

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.

SIOPAO PORK ASADO RECIPE WITH DOUGH FROM SCRATCH

Steps:

• Over medium heat, heat a pan. Once the pan is hot, add in the oil.
• Add and saute the garlic until fragrant. Then, add onions and saute it until translucent, about 1 minute.
• Add the pork cubes and mix them with garlic and onions. Let it cook until they are no longer pink in color.
• Stir in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix it until well combined. Simmer until the sauce thickens up a bit.
• Now, pour in the cornstarch mix and stir. Simmer it for 5 minutes. Remove from heat while you prepare the dough for the siopao buns.
• Dissolve the sugar in the lukewarm water.
• Proof the yeast with warm milk and wait for few mins or until bubbles form. Proofing is to sprinkle the yeast over the surface of the milk and tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty.
• Then stir to combine your milk-yeast mixture and water-sugar mixture.
• Add flour to the mixture little by little until the 1 1/2 cups are fully dissolved.
• Roll out the dough on a floured surface and knead.
• Slowly add in more flour as needed until you form a nice consistency.
• Then form it into a ball.
• Place the dough in an oiled container then covered it with a moist towel and place it in an airless area. Let it rise for 30-45 mins. After 45 mins, punch the dough to let the air out then knead the dough for at least 2 mins.
• Then again, let it rest for 5-10 mins (make sure you cover it with the moist towel again)
• Then divide it into 8-10 pcs or depending on how big you want them.
• Now to form a ball: using a roller pin, flatten each individual ball then place the filling in the middle. I usually flatten the patties first to insert hard-boiled eggs in the center. (I divide one boiled egg into four) before I form it into a ball. But again, the hard-boiled or salted eggs are optional.
• Seal each piece of dough into a ball by just joining the ends.
• Place each dough ball in a 2 inch by 2-inch wax paper.
• Then let it rise for 30mins again and steam each batch for 15-20 mins.
• Serve with any kind of Pancit.