SUPREME
Admin
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:
*
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.
*
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.
*
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. | |
|
