Siopao is a popular Filipino dish that has its origins in China. This dish is a type of dim sum that is similar to a steamed bun, with a savory filling inside. The most popular filling for siopao is asado, a sweet and savory combination of sliced pork, soy sauce, hoisin sauce, garlic, and onions. However, other fillings such as bola-bola (meatball), chicken, or vegetables can be used.
While some people may think that making siopao is difficult, it is actually quite easy if you have experience kneading dough. The only tricky part is twisting and sealing the dough once you have finished wrapping up the filling. And the rest of the process, like steaming the siopao, is as simple as boiling an egg. In this article, we will share a recipe for making siopao with asado filling.
Asado Filling Ingredients and Preparation
To begin, let’s start with the asado filling. In a skillet, heat some oil and sauté some garlic and onions until the onions become transparent. Then, add the sliced pork and stir-fry until the pork becomes light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar, then stir and cook. Finally, add 2 cups of water and simmer for at least 45 minutes. Add in some diluted cornstarch to thicken the sauce, and then set it aside.
Dough Ingredients and Preparation
Now, let’s move on to the dough. First, soften some yeast and 2 tablespoons of sugar in lukewarm water and set it aside for 10-15 minutes. In a bowl, mix together some sugar, salt, and oil, and then add the softened yeast. Add half of the flour and mix well. Then, add baking powder and the remaining flour, and continue mixing until everything is well-blended. Knead the dough on a floured board until it becomes smooth.
Next, shape the dough into a ball and place it in a greased bowl. Grease the surface of the dough and cover it with a wet cloth. Let it rise for 30 to 40 minutes in a warm place. After it has risen, punch down the dough, divide it into desired sizes, form it into balls, and let them rise again for another 30 minutes.
Using a rolling pin, flatten each dough ball and place a spoonful of the prepared asado filling into the center. Wrap the filling by crimping the edges, and seal the dough by twisting the top and shaping it into small balls. Place a piece of clean wax paper at the bottom of each ball to prevent them from sticking to the steamer.
Let the balls rise for 1 to 1 and 1/2 hours or until they double in bulk. Then, steam them for 10 to 15 minutes or until they are fully cooked.
And there you have it, a delicious siopao with asado filling! This recipe may seem daunting at first, but with a little bit of practice, you’ll be making siopao like a pro in no time. So go ahead and try this recipe, and enjoy a taste of this popular dimsum in your own home.
NOTES ABOUT THE INGREDIENTS:
Is a versatile type of flour used in making the dough for siopao buns. It is a combination of wheat flour, baking powder, sugar, and sometimes, vegetable shortening or lard. Siopao flour is specially formulated to achieve a soft and fluffy texture for the buns when cooked. The wheat flour provides the structure, while the baking powder acts as a leavening agent to make the dough rise. The sugar helps to enhance the flavor of the dough and gives the buns a slightly sweet taste. The addition of vegetable shortening or lard helps to make the dough more tender and easier to work with.
Siopao asado filling
Is a sweet and savory combination of sliced pork, soy sauce, hoisin sauce, garlic, and onions. The pork is usually sliced into small pieces and stir-fried with garlic and onions until it becomes light brown. Then, a mixture of soy sauce, oyster sauce, hoisin sauce, and sugar is added to the skillet to add flavor to the dish. The sauce is then thickened with diluted cornstarch to create a velvety texture. The resulting filling is a delicious combination of salty, sweet, and savory flavors, making it a popular choice for siopao enthusiasts.
Siopao Asado Recipe
For the siopao dough:
- 4 cups flour
- 2 tsp dry active yeast
- 2 Tbsp white sugar for the yeast
- 3 Tbsp shortening or lard
- 1/2 cup sugar for the flour
- 1 tsp baking powder
- 1 and 1/3 cups warm water
- 1/4 tsp salt
For the pork asado filling:
- 1/2 kilo pork slice into small cubes
- 3 Tbsp cooking oil
- 6 cloves garlic minced
- 1 medium size onion minced
- 2 Tbsp cornstarch dilute in 1/4 cup water
- 1/8 cup soy sauce
- 1/4 cup sugar
- 1 Tbsp oyster sauce
- 1 Tbsp Hoisin sauce optional
- 2 cups water
How to Cook Siopao Asado:
- Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
- After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.
- Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then add 2 cups water and simmer for at least 45 minutes.
- Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
- To make the dough, soften yeast and 2 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
- Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add baking powder.
- Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
- Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
- Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
- Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
- Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
- Wrap the filling by crimping the edges and seal the dough by twisting the top and shape into small balls.
- Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
- Let the balls rise for from 1 to 1 and 1/2 hours or until double in bulk.
- Steam for from 10 to 15 minutes or until cooked.
Cooking Tips for Siopao Asado recipe:
- Sauté the garlic and onion: When sautéing the garlic and onion, make sure to cook them until the onions become transparent. This helps release their flavors and adds a savory base to the filling.
- Browning the pork: Stir-fry the sliced pork until it turns light brown. This step adds depth of flavor and caramelization to the meat, enhancing the taste of the filling.
- Simmering the filling: After adding the sauces and sugar to the pork, simmer the mixture for at least 45 minutes. This allows the flavors to meld together and ensures the pork becomes tender and flavorful.
- Thickening the sauce: When adding the diluted cornstarch to the filling, make sure to stir continuously to prevent lumps from forming. Cook the mixture until the sauce thickens, giving the filling a rich and glossy consistency.
- Yeast activation: When softening the yeast in lukewarm water, ensure that the water is not too hot or too cold. The ideal temperature is around 110°F (43°C). This helps activate the yeast and ensures a good rise for the dough.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information (Siopao Asado):Amount per Serving:260g, Calories:450kcal, From fat:156, Total fat:17.5g, Saturated Fat:5.6g, Trans Fat:0.1g, Cholesterol: 51mg, Sodium: 377g, Total Carbohydrate: 53g, Dietary Fiber: 2g, Sugars: 13g, Protein: 19g, Vitamin A: 0%, Vitamin C: 2%, Calcium: 4%, Iron: 19%