How to Cook Toasted (Baked) Siopao and Fried Siopao
Author: 
Recipe type: Dimsum
Cuisine: Filipino/Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao.
Ingredients
Ingredients for the siopao dough:
  • ¾ kilo all-purpose flour
  • 350 ml evaporated milk, warm
  • 1 cup orange softdrinks (e.g. Mirinda)
  • ½ cup lukewarm water
  • 2 tsp. active yeast
  • ½ cup sugar
Ingredients for the siopao filling:
  • 500 grams ground pork
  • ½ cup onions, chopped
  • 2 eggs, beaten
  • ¼ cup sesame oil
  • 1 Tbsp. light soy sauce
  • 2 Tbsp. hoisin sauce
  • Salted eggs, quartered
  • 1 pc chorizo, sliced
Instructions
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How to make siopao dough:
  1. In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.
  2. Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.
  3. Then add the softdrinks on the mixture while stirring.
  4. When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.
  5. Press and fold the dough a few times to make it smooth.
  6. Then form it into a ball and put it in a large greased bowl.
  7. Cover it with a moist towel and let it rise for an hour.
How to make the siopao filling:
  1. Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.
  2. Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.
To assemble the siopao:
  1. Take the risen dough and punch it. Fold and punch it again repeatedly.
  2. Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
  3. Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
  4. Fill the center with the filling, a piece of salted egg and a slice of chorizo.
  5. Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
  6. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  7. Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
To make fried siopao:
  1. Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.
  2. In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.
  3. Add about ¼ cup water on the skillet and cover.
  4. Lower the heat and let it steam for four minutes more.
To make toasted or baked siopao:
  1. Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.
Nutrition Information
Serving size: 1 bun Calories: 330
Recipe by Panlasang Pinoy Meaty Recipes at https://www.panlasangpinoymeatrecipes.com/toasted-baked-siopao-fried-siopao.htm