Siopao (Asado)

Hello everyone!

I hope you are having a great week.

If you've been following me, you know how much I miss Filipino food. 

I can get some of it here easily but with Siopao, It's always frozen!

..And I don't like that sometimes because fresh is always better.

Siopao or Hot Bun is a Filipino version of  Chinese steamed dumplings with a 

sweet pork filling. There's also Bola Bola kind of Siopao but this is my favorite

filling so I decided to make this one first.

Chowking in the Philippines has one of the best Siopao, 

I know my version is not as awesome but I'm so proud of myself that I can make these 

anytime I want. 

The making Process take a long time, But I swear it's all worth it!

Let me know what you guys think!

Siopao (Asado)

Ingredients:

Dough:

• 5 Cups bread flour
• 1/2 Cup Sugar
• 2 Cups warm water
• 2 1/2 tbsp. sugar (for the mixture)
• 1 pouch yeast ( I used red star brand) 
• 1 1/4 tbsp Baking powder
• 6 tbsp. shortening

Asado Filling:

• 2 Cups pork. chopped into small pieces
• 3 tbsp. shortening
• 1/8 cup garlic, minced
• 1/2 cup onion, minced
• 2 tbsp. cornstarch, dissolved in 3 tbsp of water
• 4 tbsp. soy sauce
• 4 tbsp. sugar
• 3 tbsp. oyster sauce
• 1 tbsp. hoisin sauce
• 1/4 tsp. pepper
• 3 pcs. hard boiled egg, peeled and quartered crosswise

Siopao Sauce:

• 2 Cups water
• 1/4 cup onions, minced
• 1/8 cup garlic, minced
• 5 tbsp. sugar
• 1 tbsp. cornstarch, dissolved in 1 tbsp water
• 3 tbsp. soy sauce
• 3 tbsp. hoisin sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp vegetable oil

Directions:

For the Dough:

• In a bowl, mix yeast and sugar in warm water. Leave the mixture for 10-15 minutes. Bubbles should have formed on top by then.

• In another bowl, mix the flour, baking powder, sugar, shortening and the yeast mixture to form the dough.
• Knead the dough until you get a smooth mixture. 

• Shape in a ball, put back in the mixing bowl and cover bowl with a plastic wrap. Set aside and allow to rise for about 1 1/2 hours. The dough will rise to about double the original size.

• While waiting for the dough to rise, cook the filling.

Asado Filling:

• In a saucepan over medium high heat, melt the shortening.
• Saute the garlic and onions until the onion is almost translucent.
• Add the pork and cook until light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer until pork is tender, about 30 minutes depending on the toughness of the pork. Add water if necessary. 
• Add the cornstarch and mix until the sauce thickens.
• Remove from heat and allow to cool down. Remove excess oil by straining. Set aside until the dough is ready for filling.

• Continue making the dough. Lightly dust a clean work surface with flour. Knead the dough again.For a 2 inch diameter log.
• Cut into 1 inch thick slices. Flatten each dough with a rolling pin to form a flat round shape dough.
• Put the filling in the middle of the flattened dough.
• Gather and pull edges up.
• Twist the top to fully cover the filling. Cut 2 1/2 inch square parchment or wax paper and use this to lin the bottom of each bun. 
• Place siopao in a steamer. Make sure there's 1-2 inches space in between bun. Steam for 20 minutes.

• Transfer siopao to a place and serve hot with a sauce.

For the sauce:

• In a sauce pan over medium heat, mix water, garlic and onions.
• Add soy sauce, hoisin suace, sugar, salt and pepper. Simmer for 10 minutes.
• Remove from heat. Remove garlic and onions using a strainer.
• Return sauce to pan over medium low heat and bring to a boil again. Add the vegetable oil and the dissolved cornstarch and keep on stirring until sauce becomes thick.
• Remove from heat and allow to cool down before transferring to a bowl or a sauce container.

*You can store leftover siopao in the freezer, just wrap each bun with a plastic wrap and put in a freezer bag.
To heat it up, Cover with a paper towel and microwave for 30 seconds to 1 minutes.

Enjoy!!!

xo