Siopao are steamed buns popular in the Philippines. Siopao is a Minnan term for baozi, literally meaning Sio =Hot Pao=Bun. It is also called salapao in Thailand.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 foie gras and truffles. There are several siopao stuffing varieties which could be either Asado or bola-bola that may use pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.
Below is the basic procedure how to make siopao. A video is also presented to guide you on the actual way of making siopao. Enjoy!
To make the dough:
4 1/2 cups flour
1 1/4 cups warm water
3/4 cup sugar
1/4 tsp. salt
3 tbsp. oil
1 tbsp. baking powder
2 tsp. yeast
For the filling: (remember you can have bolabola, mongo, beef, shrimp, eggs etc. )
1/4 kilo pork or chicken
1/2 cup cooked beans
1 tbsp. flour dissolved in 1 tbsp. water
garlic, onions for sautéing
4 tbsp. soy sauce
Utensils:
mixing bowl
wide board for making dough
square pieces of paper for each siopao
Procedure:
1. Dissolve the yeast and sugar in the warm water; set aside for 10-15 minutes.
2. Mix together sugar, salt, oil in the mixing bowl.
3. Add the dissolved yeast and half of the flour. Mix well.
4. Add more the remaining flour and mix well.
5. Knead the dough on the kneading board until smooth and fine.
6. Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
7. Cover and let the dough rise within 30-40 minutes.
8. Flatten the dough, cut and make small balls. Let rise.
9. 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 to the bottom of the pan.
10. Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling:
1. Sauté the garlic, onion, sliced pork or chicken.
2. Put in the beans, soy and a little water.
3. Before removing from the fire, pour in the dissolved flour for thickening. Stir well.
Photo courtesy of mycebuphotoblog.wordpress.com
Below is the basic procedure how to make siopao. A video is also presented to guide you on the actual way of making siopao. Enjoy!
To make the dough:
4 1/2 cups flour
1 1/4 cups warm water
3/4 cup sugar
1/4 tsp. salt
3 tbsp. oil
1 tbsp. baking powder
2 tsp. yeast
For the filling: (remember you can have bolabola, mongo, beef, shrimp, eggs etc. )
1/4 kilo pork or chicken
1/2 cup cooked beans
1 tbsp. flour dissolved in 1 tbsp. water
garlic, onions for sautéing
4 tbsp. soy sauce
Utensils:
mixing bowl
wide board for making dough
square pieces of paper for each siopao
Procedure:
1. Dissolve the yeast and sugar in the warm water; set aside for 10-15 minutes.
2. Mix together sugar, salt, oil in the mixing bowl.
3. Add the dissolved yeast and half of the flour. Mix well.
4. Add more the remaining flour and mix well.
5. Knead the dough on the kneading board until smooth and fine.
6. Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
7. Cover and let the dough rise within 30-40 minutes.
8. Flatten the dough, cut and make small balls. Let rise.
9. 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 to the bottom of the pan.
10. Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling:
1. Sauté the garlic, onion, sliced pork or chicken.
2. Put in the beans, soy and a little water.
3. Before removing from the fire, pour in the dissolved flour for thickening. Stir well.
Photo courtesy of mycebuphotoblog.wordpress.com
wearing jewelry is a no no in cooking /processing food...
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