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Posts : 256 Join date : 2009-06-27
| Subject: Siopao Recipe (Siopao Asado and Siopao Bola-bola) Fri Aug 14, 2009 10:24 am | |
| Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.
Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling. Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.
Estimated cooking time: 3 hours and 30 minutes
Siopao Ingredients:
* 6 cups flour * 1 package active dry yeast * 1 lb cubed pork loin or chicken thighs * 1 cup white sugar * 2 teaspoons cooking oil * 1 cup lukewarm water
* 1/2 cup boiling water * 6 hard-boiled eggs * 2 green onions * 4 teaspoons light soy sauce * 4 teaspoons brown sugar * 4 teaspoons oyster sauce * 1 teaspoon cornstarch, dissolved in 2 t. water * 2 cloves garlic * 3 teaspoons salt * 6 teaspoons baking powder
Siopao Cooking Instructions:
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Siopao Dough: o Mix flour, salt and baking powder in a medium bowl, set aside. o In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture. o Mix thoroughly. o Cover with a cloth and let rise 1 hour. o Meanwhile, dissolve the white sugar in the boiling water. o Stir well then let cool to lukewarm. o Pour into the yeast mixture, then add the rest of the prepared flour mixture. o Stir to blend well. o Grease a large bowl. o Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky. o Place ball into bowl, turn once and cover with a damp cloth. o Let rise 2 hours or until doubled.
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Siopao Filling: o Saute the garlic and onions in a small amount of oil in a wok. o Add meat and stir fry for 1 minute or until meat is no longer pink. o Add soy sauce, oyster sauce and brown sugar. o Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well. o Remove from heat and let cool.
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How to make Siopao: o Punch down dough and knead on a floured board for 3 to 5 minutes. o Divide dough and roll each half into a 12×2 inch log. o Cut each into 12 pieces, making 24. o Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle. o Dust with flour if needed to prevent sticking. o Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce. o Gather sides of round, pinch together and twist. o Place pinched side down on parchment paper and place in steamer. o Repeat until done. o Cover with a damp cloth and let rise for 1 hour. o Steam Siopao for 20 minutes. o You can freeze cooked Siopao, simply re-steam for 10 minutes. | |
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