i.

tv siopao Recipe
*Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also
called salapao in Thailand. It is a popular food item in the Philippines. It does
not require utensils to eat and can be consumed on-the-go. Like baozi, there
are several siopao stuffing varieties which could be either Asado or Bola-bola
that may be using pork, chicken, beef, shrimp, eggs, and possibly chopped
scallions and water chestnuts as well. Outside of the Philippines, many Filipino
restaurants offer variants of siopao with local ingredients ranging from Spam
and canned pineapple in Hawaii, to haute cuisine concoctions involving Pate
d'Foie Gras and truffles. (Citation needed.) Types of Siopao Bola-bola Siopao-
sweet bun filed with ground pork. Siopao Asado- sweet bun filled with
barbecue pork. Siopao Macale- sweet bun filled with a spicy ground beef and
onions. Siopao Penaflorida- sweet bun filled with boneless chicken adobo and
garlic, made popular by Filipino pastry entrepreneur Mark P. Penaflorida.
Siopao Adan- sweet bun filled with hardboiled egg or salty egg. *all definitions
here are taken from wikipedia

Ingredients

siopao buns:

4 cups rice flour or dim-sum flour

1 tablespoon baking powder

3 teaspoon dry yeast

1 and half cup luke warm water

1
4 tablespoon sugar

half cup shortening

1 teaspoon salt

extra flour

siopao bun filling:

previously boiled half kilo chicken preferably breast part (boil in water
together with 3 whole eggs add 1 teaspoon of salt. drain. strip into small
pieces).

half cup water

1 cup onion ( finely chopped)

1 clove garlic (finely chopped)

3 tablespoon soy sauce

3 tablespoon sesame oil

2 tablespoon sugar

1 to 2 tablespoon of cornstarch or corn flour

2
half teaspoon ground black pepper

3 hard boiled eggs (cut into thin slices or tiny cubes); salted eggs can also be
used and is a good substitute to the plain egg

3 tablespoon hoi-sin sauce (optional)

1 teaspoon MSG (optional)

How to make siopao

the dough of the siopao bun:

dissolve yeast in lukewarm water.

add sugar and 3 and half cups of rice flour, baking powder and mix to make a

soft sponge like dough. squeeze and beat thoroughly or mash. transfer to a

floured board and knead with your hands, using a pushing motion, until the

dough is smooth. keep doing this for about an 20- 40 minutes. (really depends

on the quality of the flour)

set aside on a lightly oiled large bowl (large enough, to hold the dough once it

expands or rise), cover it with a clean slightly damp cloth or towel and wait for

it to rise until almost or double in size. (for some say 20 - 30 minutes). after

reaching the expected size, add the remaining flour and 1/4 cup shortening.

mix well. knead until smooth. punch down once, re-cover with the cloth or

towel and leave to rise again for another 30 minutes. but sometimes me and

my dad waited for about 2-3 hours! just be patient and just wait until it almost

3
double in size. (again, this all really depends on the quality of flour).

once the dough is set, divide the dough into two. now form each half into a rod

by hand-rolling it on the board. cut each rod into 12-24 pieces (the more the

number, the lesser the size of the dough becomes). take a piece of dough and

flatten it with your hands, pulling the sides to form a circle or balls. set aside

on a clean, dry surface.

the filling of the siopao bun:

in a sauce pan, heat oil. saute garlic and onion.

reduce heat, add chicken strips and cook till lightly brown

now add water, soy sauce, , sugar, ground pepper, , and corn starch or corn

flour, hoi sin sauce, MSG

stir continuously until sauce boils, reduce heat. if you want the filling to be

thick, add in more of the cornstarch.

let it simmer uncovered for 2 minutes. turn off heat.

add the chopped hard boiled eggs to the cooked filling, stir in to mix. set aside.

once cool, freeze it to the freezer. (this is optional, for some they just let it

cool for 5 minutes or so then starts filling in the buns. i find it so messy and

difficult. my dad came to the idea of freezing it then thaw it a lil' bit so it's just

the perfect time to start filling in the siopao buns if the filling is a bit solid).

on how to fill the siopao buns:

take each ball of dough and roll out on floured surface.

4
place one round of dough in palm of hand.

flatten or deepen a bit the top of the dough and put one table spoon of filling

in center of siopao dough.

press edges of dough together.

take the 2 ends of bun, bring them up over the pinched edge and twist

together firmly.

cut 12 pieces of wax or greaseproof paper into 3 inch square. or depending on

the number of ball doughs you've made. a plain coupon bond will also do just

fine.

brush one side of the paper lightly with oil if using only a coupon bond.

place the bun upside down, so the smooth rounded side is uppermost.

or just simply place each siopao on a piece of wax paper or greaseproof paper.

arrange on a steamer. keep doing this to the rest of the stuffed dough buns.

just set aside excess stuffed dough buns if steamer is full. can also be stored

frozen and steamed in the future.

on steaming the siopao buns:

i steam the buns in a 3 layer aluminum steamer setting but originally done in 4-

5 layers of native steamer of bamboo setting. with the ground floor comprising

water with vinegar---before i forget, don't forget the vinegar as i always forgot

even now. vinegar would certainly help to keep your buns white and attractive.

the second layer is empty. the third or upper most layer is where i place the

siopao buns to steam.

5
 steam the stuffed siopao buns for approximately 12-20 minutes or the siopao

buns are a bit soft already.

Siopao Recipe #2

SIOPAO RECIPE – Method #1

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
Procedures:

1. Mix flour, salt and baking powder in a medium bowl, set aside.
2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the
flour mixture.
3. Mix thoroughly.
4. Cover with a cloth and let rise 1 hour.
5. Meanwhile, dissolve the white sugar in the boiling water.
6. Stir well then let cool to lukewarm.

6
 7. Pour into the yeast mixture, then add the rest of the prepared flour
mixture.
8. Stir to blend well.
9. Grease a large bowl.
10. Turn dough out onto a floured board and knead for 3 minutes-you want
your dough smooth, not sticky.
11. Place ball into bowl, turn once and cover with a damp cloth.
12. Let rise 2 hours or until doubled.
13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
14. Add meat and stir fry for 1 minute or until meat is no longer pink.
15. Add soy sauce, oyster sauce and brown sugar.
16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed
well.
17. Remove from heat and let cool.
18. Punch down dough and knead on a floured board for 3 to 5 minutes.
19. Divide dough and roll each half into a 12×2 inch log.
20. Cut each into 12 pieces, making 24.
21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch
diameter circle.
22. Dust with flour if needed to prevent sticking.
23. Place 1 slice of egg into center of dough round, then 1 T. of filling with
sauce.
24. Gather sides of round, pinch together and twist.
25. Place pinched side down on parchment paper and place in steamer.
26. Repeat until done.
27. Cover with a damp cloth and let rise for 1 hour.
28. Steam Siopao for 20 minutes.
29. You can freeze cooked Siopao, simply re-steam for 10 minutes.
SIOPAO RECIPE – Method #2

Ingredients :

3 c. All purpose flour

3 tsps, yeast

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 1 1/2 c. luke warm water
4 tbsp. Sugar
1/2 c. shortening ( crisco)
1 tsp. salt
Preparation:

1. Dissolve yeast in lukewarm water.

2. When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat
thoroughly
3. Set aside to rise until double in bulk. ( 20 – 30 minutes).
4. Add remaining flour and 1/4 cup shortening, and mix well. Knead until
smooth
5. Divide dough into 24-36 pieces depending on desired size
6. Form into balls. Set aside
Filling:

1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion
(chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be fine at Oriental store)
3 tbsp. Sesame oil (or crisco is fine)
1/2 cup water
2 tbsp. sugar
1/2 tsp. ground pepper
6 hard boiled eggs (cut in slice or cubes)
1 tsp. MSG (if preferred)
Filling Preparation
Procedures:

1. Saute garlic, onion in a sesame oil (or Crisco)

2. Add pork or chicken
3. Cook till lightly brown
4. Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and
corn starch (or corn flour)

8
5. Stir until sauce boils
6. Reduce heat and simmer uncovered for 2 minutes
7. Remove pan from heat
8. Add hard boiled eggs
9. Let cool for 5 minutes
Filling the dough:

1. Take each ball of dough and roll out on floured surface.

2. Place one round of dough in palm of hand.
3. Put one table spoon of filling in center of siopao dough.
4. Press edges of dough together.
5. Take the 2 ends of bun, bring them up over the pinched edge and twist
together firmly.
6. Cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square.
7. Brush one side lightly with oil.
8. Place a bun upside down, so the smooth rounded side is uppermost, on
each oiled piece of paper.
9. Steam siopao dough for 20 minutes.
CHA SIOPAO (Cantonese Style Roast Pork Asado Siopao)Authentic Cantonese
siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic
Cantonese, also known as Hong Kong-style, Cha Siopao recipe.

Ingredients:

1-1/2 cup high gluten, high protein, first class or bread flour
1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for
whiter dough)
6 g active dry yeast
3/4 tsp baking powder
4 tsp ammonia bicarbonate (to smoothen dough)
1 cup warm water
Procedures:

Combine yeast, ammonia and warm water. Mix flours and make a well. Pour
yeast mixture in the center of the well and slowly incorporate mixture. Once the
mixture is solid enough to handle, knead until smooth.

9
Grease bowl and put the dough, cover with cling wrap. Let it rise until the dough
has doubled in size. Remove dough from bowl, put on a flat surface and sprinkle
with all-purpose flour on top.

Mix baking powder with dough and knead until smooth. Roll dough to 2-inch
round and 12-inch long baton/log. Set dough aside.

Cha Siu filling: (roast pork filling, good for 900 g of dough)400 g Chinese roast
pork, diced (available in Chinese restaurants)

Sauce for filling:

3/4 c low gluten flour

1/3 c scallion, chopped
1/3 c ginger root, pounded
3 tbsp salad oil
A.1 c water3 tbsp sugar2/3 tsp chicken powder1/2 tsp red vinegar

B.1 tbsp oyster sauce1 tbsp Chinese soy sauce1 tsp sesame oil2/3 tbsp salad oil
white bond paper cut to size

Sift the flour, set aside. Pour in salad oil in pan and add scallions and ginger,
saute. Drain oil. In a bowl, combine flour, scallions and ginger. Put mixture A in a
saucepan and bring it to a boil. Take the mixture off the fire and combine with
flour mixture to form a paste. Combine roast pork and B together, mix well.
Combine A and B. Divide the dough and filling into equal portions and wrap filling
in dough. Line with bond paper. Steam over high heat for 15 minutes.

SIOPAO RECIPE – Method #4

Ingredients:

Dough Filling:

3 cups plain flour

1 tbsp baking powder
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt

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Filling

1 in piece green ginger

1 clove garlic
2 tbsp oil
1/2 cup water
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
3 tsp corn flour
4 shallots
8 oz Chinese barbecued pork
Instructions:

Note: These buns are cooked in steamers available in sets of two or three racks.
Chinese barbecued pork can be bought at Chinese food stores, or you can make
your own – this is basically tocino – the recipe will come out soon! Be patient.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute
gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame
oil, simmer for two minutes, stirring constantly. Add combined water and
cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes.
Add very finely chopped pork, stir until combined. Remove pan from heat, add
finely chopped shallots, stir until combined. Allow pork mixture to become
complete cold.

2. to make the dough, sift flour, salt and baking powder into bowl. Rub in
softened lard until mixture resembles fine bread crumbs. Add combined warm
water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour
surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20
minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a
ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush
edge lightly with water. Place one round of dough in palm of hand. Put one
tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist

11
together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one
side lightly with oil. Place a bun upside down, so the smooth rounded side is
uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diameter of the steamer. Fill
saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single
layer in steamer. If using steamer with two or three racks, fill remaining racks the
same way. Place on top of first rack. Put lid on top. Steam over gently boiling
water for 20 minutes.

TIPS IN SIOPAO BUSINESS

Make sure your products are always fresh. Customers want their siopao fresh
and hot when served, says Eymard Carandang of Siopao Express. “They can tell
the difference, and they’ll come back if your siopao is good.”

Produce only the siopao that you can sell in a day. Siopao is perishable, so
it’s a good idea to make only what you can sell. “We produce and deliver siopao
to our outlets every day to ensure they’re always fresh,” says Ngan Tian of Lots
A Pizza. “If the siopao in the steamer is not sold at the end of the day, you must
throw it away,” says Carandang.

Know what your market wants. When Pacita Cheng of Pao Express gave away
peanut, mongo, and ube siopao as birthday giveaways, those who received them
pushed her to introduce the sweet varieties in the market. Ngan Tian came up
with chicken asado siopao for her Muslim customers. “It’s important to come up
with products that will suit the market,” she says.

Be consistent. Be careful with your mixing and preparations to produce

consistently clean, nutritious , and delicious siopao.

Be careful with blending. The ingredients that you put into your siopao should
blend very well with the dough. If not, your siopao will spoil easily.”

Handle your products with care. Steam your siopao carefully so the dough
does not get too soggy or too dry. You must check on them every time.

More tips from Malou (one of the readers of this site)

used bleached flour

use lukewarm water and 1/4 tsp. of sugar to dissolve yeast.
It is very hard to mix the dough by hand, so I usually used my bread

12
 machine (make sure your flour does not exceed 4 cups, above 4 cups it
might break your machine)
to used your bread machine, make sure that all the liquid goes in first,
then the shortening or butter, last is your flour (mix salt and flour first).
Then put it on the dough setting and turn it on. It usually takes 2 hours
between kneading and rising. Do not use a mixer unless you have a
heavy duty professional mixer that can handle 12 cups of flour or more.
if you do not have a bread machine, then you have to use your hand.
Make sure to flour your hand often so the dough don’t stick. You knead
the dough until smooth and put the dough in well greased bowl, cover and
let it rise until it double.
make sure to put the filling in the freezer until it is halfway frozen to
prevent the sauce from oozing out while steaming.
after I fill-up my dough, I usually let it raised for another 30 min. before
steaming it just make the siopao soft.
you can also put these siopao in the oven until golden at 425 degrees F.
only if you want too.

Siopao Recipe #3

Siopao Recipe

To make the dough:

4 1/2 cups flour

1 1/4 cups warm water 3 tbsp. oil
3/4 cup sugar 1 tbsp. oil
1/4 tsp. salt 2 tsp. yeast
For the filling:

30. 1/4 kilo pork or chicken 4 tbsp. soy sauce

31. 1/2 cup cooked beans
32. 1 tbsp. Flour dissolved in 1 tbsp. water
33. garlic, onions for sautéing
Utensils:

mixing bowl

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 wide board for making dough
square pieces of paper for each siopao
Procedure:

7. Dissolved the yeast and sugar in the warm water; set aside for 10-15 minutes.
8. Mix together sugar, salt, oil in the mixing bowl.
9. Add the dissolved yeast and half of the flour. Mix well.
10. Add more the remaining flour and mix well.
11. Knead the dough on the kneading board until smooth and fine.
12. Make a big ball from the dough and put in the bowl lined with oil. Apply oil also
on the top of the dough.
13. Cover and let the dough rise within 30-40 minutes.
14. Flatten the dough, cut and make small balls. Let arise.
15. Flatten the balls, put 1 tbsp. filling in each and close. Put the ball on the square
sheet of paper to keep it from sticking on the bottom of the pan.
16. Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling:

Saute the garlic, onion, sliced pork or chicken.

Put in the beans, soy and a little water.
Before removing from the fire, pour in the dissolved flour for thickening. Stir
well.
How to Win in The Siopao Business

Make sure your products are always fresh. Customers want their siopao fresh
and hot when served, says Eymard Carandang of Siopao Express. “They can tell
the difference, and they’ll come back if your siopao is good.”

Produce only the siopao that you can sell in a day. Siopao is perishable, so it’s a
good idea to make only what you can sell. “We produce and deliver siopao to our
outlets every day to ensure they’re always fresh,” says Ngan Tian of Lots A
Pizza. “If the siopao in the steamer is not sold at the end of the day, you must
throw it away,” says Carandang.

Know what your market wants. When Pacita Cheng of Pao Express gave away
peanut, mongo, and ube siopao as birthday giveaways, those who received them
pushed her to introduce the sweet varieties in the market. Ngan Tian came up
with chicken asado siopao for her Muslim customers. “It’s important to come up

14
 with products that will suit the market,” she says.

Be consistent. Be careful with your mixing and preparations to produce

consistently clean, nutritious , and delicious siopao, says Ngan Tian.

Be careful with blending. “The ingredients that you put into your siopao should
blend very well with the dough,” Ngan Tian says. “If not, your siopao will spoil
easily.”

Handle your products with care. “Steam your siopao carefully so the dough does
not get too soggy or too dry,” says Carandang. “You must check on them every
time.”

Siopao Recipe #4

A. Siaopao with Adobo Filling

Filling:

Leftover Adobo with potatoes, bones picked out and large pieces shredded
3 Tablespoons cider vinegar
1 Tablespoons sugar
In a saucepan, heat the cider vinegar and add the sugar. Stir until sugar is
dissolved, and add the leftover chicken adobo including the potatoes. (I actually
liked the potatoes in the filling, it reminded me of empanadas) Mix well and let
cook for a few minutes until most of the liquid is reduced and thickened. Set
aside to cool while you make the dough.

Dough:This recipe is from an old Chinese Cookbook from Sunset House, one of
the first cookbooks I ever bought for myself.

34. 1 package active dry yeast

35. 1 cup warm water (about 110 degrees)
36. 1/3 cup sugar
37. 2 Tablespoons salad oil
38. 1 teaspoon salt
39. About 3 1/4 cups all-purpose flour
In a large bowl, dissolve yeast in water; blend in sugar, oil, and salt. Let stand in

15
 a warm place until bubbly (about 15 minutes). Add 3 1/4 cups of flour and mix
until dough holds together. Place dough on a lightly floured board and knead until
smooth and elastic (about 8-10 minutes). Place in a greased bowl, cover, and let
rise in a warm place until doubled in bulk (about 1 hour and 15 minutes).

After it has doubled, turn dough out onto a lightly floured board and knead for 1
minute. Shape into a rectangle. Cut rectangle in half lengthwise, then cut
crosswise 6 times to make 12 equal pieces.

Roll each piece into a round about 4 inches in diameter. Place about 1
tablespoons of filling in the center of each round and pull edges of dough up
around the filling and twist to seal. Place each bun, sealed side down on a 3-inch
square of wax paper. Let buns rise for another 30 minutes then place them in a
steamer and let it steam for 12 to 15 minutes.

Makes 12 buns.

B. Siopao (Steamed Pork Buns)

Dough Filling

3 cups plain flour

1 tbsp baking powder
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt
Filling

17. 1 in piece green ginger

18. 1 clove garlic
19. 2 tbsp oil
20. 1/2 cup water
21. 1 tbsp hoi sin sauce
22. 1 tbsp oyster sauce
23. 1 tbsp soy sauce
24. 1/2 tsp sesame oil
25. 3 tsp corn flour

16
26. 4 shallots
27. 8 oz Chinese barbecued pork
Note: These buns are cooked in steamers available in sets of two or three racks.
Chinese barbecued pork can be bought at Chinese food stores, or you can make
your own – this is basically tocino – the recipe will come out soon! Be patient.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute
gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame
oil, simmer for two minutes, stirring constantly. Add combined water and
cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes.
Add very finely chopped pork, stir until combined. Remove pan from heat, add
finely chopped shallots, stir until combined. Allow pork mixture to become
complete cold.

2. to make the dough, sift flour, salt and baking powder into bowl. Rub in
softened lard until mixture resembles fine bread crumbs. Add combined warm
water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour
surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20
minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a
ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush
edge lightly with water. Place one round of dough in palm of hand. Put one
tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist
together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one
side lightly with oil. Place a bun upside down, so the smooth rounded side is
uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill
saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single
layer in steamer. If using steamer with two or three racks, fill remaining racks the
same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling
water for 20 minutes.

C. AteB2′s Siopao

Siopao can be filled with either pork or chicken. The meat is covered with a mildly
sweet sauce and is enclosed within a steamed bun of delicious white fluffy bread.
This recipe was the most difficult to find. Very few Filipinos will disclose their

17
 siopao recipe, because it is a food that takes a little more effort to make than
others. Once made, you will enjoy hearing the compliments and amazement
when your family & friends realize that you actually cooked this. After many taste
tests, and critical tasters (my mother), this is my own version of this Filipino
appetizer.

Ingredients:

6 c all purpose flour

1 package of yeast
1 lb cubed pork loin or chicken (recommended: thighs)
1 c white sugar
2 tbsp cooking oil
1 c lukewarm water (about 20 secs in microwave)
1/2 c boiling water (about 1min 30secs in microwave)
6 hard boiled eggs — cut ea egg into fourths to yield 24 equal pieces (optional)
2 green scallions
4 tbsp light soy sauce
4 tbsp brown sugar
4 tbsp oyster sauce
1 tbsp cornstarch dissolved in 2 tbsp water
2 cloves garlic
3 tsp salt
6 tsp baking powder
Equipment:

10. steamer
11. rolling pin
12. 24 pieces of white paper, approximately cut to 2in x 2in
13. clean surface for kneading dough
14. 1 extra large bowl for dough to rise in microwave (optional)
Directions:

Mix flour, salt and baking powder in medium bowl, then set aside. In a separate
bowl, dissolve yeast in lukewarm water, then add 1 c of flour mixture. Mix
dissolved yeast & flour mixture thoroughly. Cover with cloth. Let rise 1 hour until

18
bubbles appear.

Meanwhile, dissolve white sugar in the boiling water. Stir well, then let cool to
lukewarm. Pour into the yeast mixture, then add the rest of the previously
prepared flour. Stir til blended.

Grease the extra large bowl. Lightly flour the surface you plan to begin kneading
the dough. Flour your hands as well. Knead dough for about 3 minutes, until
dough is smooth & not sticky. Sprinkle small amounts of flour as you go to make
the dough more manageable. Place the ball of dough into the the extra large
bowl. Cover with a damp cloth. Let rise for about 2 hours when dough doubles in
size.

Meanwhile, sauté garlic and scallions in small amount of cooking oil in a

medium saucepan or wok. Add the meat. Stir fry for about 1 minute or until meat
is no longer pink. Add soy sauce, oyster sauce and brown sugar. Pour in the
dissolved cornstarch. Stir fry quickly until meat is glazed. Remove from heat &
cool. Punch dough to remove large air bubbles. Begin to knead dough on lightly
floured surface area for about 3-5 minutes. Cut dough in half. Roll each half into
12inch x 2inch logs, then cut into 12 pieces each to total 24 pieces.

Roll each piece into a ball using the palms of your hands then rolling it flat to
about 3 inches in diameter with the rolling pin. Dough should be elastic but not
too sticky. Add flour as needed to prevent sticking to pin or your hands.

Place 1 slice of egg into the center of the dough round, then 1 tbsp of meat filling
including sauce. Quickly begin enclosing filling by gathering the sides of the
dough round & pinching/twisting the dough shut. Lay the pinched side onto your
precut piece of paper. Place into your steamer. Repeat for the rest of the dough
and filling. Cover with damp cloth and allow filled dough to rise for another hour
before steaming.

Steam siopao for 20 minutes. You may serve with soup. You can also freeze the
finished siopao, then simply re-steam for 10 minutes when ready to eat.

4. Siopao (Filipino Style Manapua)

Filling: Cook chicken chunks in garlic and onions. Cut hard boiled eggs in four.
Get a piece of dough (made from Grandma Splinter’s butter roll recipe below)
twice the size of an egg. Pat is into a round and place filling in the middle. Gather
all the edges and place on a square of waxed paper. Let stay for 15 minutes and
then cook. Bake at 375 degrees for 10-15 minutes or steam.

19
 More tips from Malou (one of the readers of this site)

10. used bleached flour

11. use lukewarm water and 1/4 tsp. of sugar to dissolve yeast.
12. It is very hard to mix the dough by hand, so I usually used my bread machine
(make sure your flour does not exceed 4 cups, above 4 cups it might
break your machine)
13. to used your bread machine, make sure that all the liquid goes in first, then the
shortening or butter, last is your flour (mix salt and flour first). Then put it
on the dough setting and turn it on. It usually takes 2 hours between
kneading and rising. Do not use a mixer unless you have a heavy duty
professional mixer that can handle 12 cups of flour or more.
14. if you do not have a bread machine, then you have to use your hand. Make
sure to flour your hand often so the dough don’t stick. You knead the
dough until smooth and put the dough in well greased bowl, cover and let
it rise until it double.
15. make sure to put the filling in the freezer until it is halfway frozen to prevent the
sauce from oozing out while steaming.
16. after I fill-up my dough, I usually let it raised for another 30 min. before
steaming it just make the siopao soft.
17. you can also put these siopao in the oven until golden at 425 degrees F. only if
you want too.
Siopao Recipe #5
PINOY SIOPAO INGREDIENTSDough Filling3 cups plain flour60 g
(2 oz) lard3/4 cup warm water1 teaspoon white vinegar1/2 tsp salt1
tbsp baking powder

Filling1 tbsp hoi sin sauce1 tbsp oyster sauce1 tbsp soy sauce1/2 tsp
sesame oil3 tsp corn flour4 shallots8 oz Chinese barbecued pork1 in
piece green ginger1 clove garlic2 tbsp oil1/2 cup water

PINOY SIOPAO PROCEDURENote: These buns are cooked in

steamers available in sets of two or three racks. Chinese barbecued
pork can be bought at Chinese food stores, or you can make your own
– this is basically tocino – the recipe will come out soon! Be patient.

Place peeled and grated ginger, crushed garlic and oil in frying pan,
saute gently for one minute. Add hoi sin sauce, oyster sauce,

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 soy sauce and sesame oil, simmer for two minutes, stirring
constantly. Add combined water and cornflour, stir until sauce
boils; reduce heat, simmer uncovered for two minutes. Add very
finely chopped pork, stir until combined. Remove pan from heat,
add finely chopped shallots, stir until combined. Allow pork
mixture to become complete cold.
40. To make the dough, sift flour, salt and baking powder into bowl. Rub
in softened lard until mixture resembles fine bread crumbs. Add
combined warm water and vinegar, stir to a soft but pliable
dough. Turn out on to lightly flour surface; knead lightly. Cover
dough with plastic food wrap, allow to stand for 20 minutes.
Knead lightly. Cut dough into 12 equal portions. Roll each
portion into a ball.
Take each ball of dough and roll out on floured surface to a 4 in
circle. Brush edge lightly with water. Place one round of dough in
palm of hand. Put one tablespoon of filling in center of round.
Press edges of dough together.
28. Take the two ends of bun, bring them up over the pinched edge and
twist together firmly. Cut 12 pieces of greaseproof paper into 5in
squares. Brush one side lightly with oil. Place a bun upside down,
so the smooth rounded side is uppermost, on each oiled piece of
paper.
Choose a saucepan slightly smaller than the diamer of the steamer. Fill
saucepan to about 1/3 full of water, bring to boil. Arrange buns on
paper in single layer in steamer. If using steamer with two or three
racks, fill remaining racks the same way. Plac eon top of first rack. Put
lid on top. Steam over gently boiling water for 20 minutes.

Siopao Recipe #6

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