Siopao Pinoy Style Dim Sum Recipes

HOW TO MAKE SIOPAO ASADO

Steps:

• 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.

SIOPAO PORK ASADO RECIPE WITH DOUGH FROM SCRATCH

Steps:

• Over medium heat, heat a pan. Once the pan is hot, add in the oil.
• Add and saute the garlic until fragrant. Then, add onions and saute it until translucent, about 1 minute.
• Add the pork cubes and mix them with garlic and onions. Let it cook until they are no longer pink in color.
• Stir in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix it until well combined. Simmer until the sauce thickens up a bit.
• Now, pour in the cornstarch mix and stir. Simmer it for 5 minutes. Remove from heat while you prepare the dough for the siopao buns.
• Dissolve the sugar in the lukewarm water.
• Proof the yeast with warm milk and wait for few mins or until bubbles form. Proofing is to sprinkle the yeast over the surface of the milk and tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty.
• Then stir to combine your milk-yeast mixture and water-sugar mixture.
• Add flour to the mixture little by little until the 1 1/2 cups are fully dissolved.
• Roll out the dough on a floured surface and knead.
• Slowly add in more flour as needed until you form a nice consistency.
• Then form it into a ball.
• Place the dough in an oiled container then covered it with a moist towel and place it in an airless area. Let it rise for 30-45 mins. After 45 mins, punch the dough to let the air out then knead the dough for at least 2 mins.
• Then again, let it rest for 5-10 mins (make sure you cover it with the moist towel again)
• Then divide it into 8-10 pcs or depending on how big you want them.
• Now to form a ball: using a roller pin, flatten each individual ball then place the filling in the middle. I usually flatten the patties first to insert hard-boiled eggs in the center. (I divide one boiled egg into four) before I form it into a ball. But again, the hard-boiled or salted eggs are optional.
• Seal each piece of dough into a ball by just joining the ends.
• Place each dough ball in a 2 inch by 2-inch wax paper.
• Then let it rise for 30mins again and steam each batch for 15-20 mins.
• Serve with any kind of Pancit.

SIOPAO PINOY STYLE DIM SUM

Steps:

• Preparations / Notes:.
• 1. You can make a Soy Sauce - Chili Pepper Oil Dip in advance if desired. See recipe below....
• 2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it's easier to handle when cold.
• 3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
• 4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
• 5. It will take about an hour for the dough to rise.
• 6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
• 7. Cut up 24 - 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
• 8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• 9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you're making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
• Chili Pepper Oil Instructions:.
• Cut each scallion into 3-inch lengths.
• Smash ginger root with side of cleaver.
• Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
• Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
• Soy Sauce - Chili Pepper Oil Dip Instructions:.
• The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
• Siopao Filling instructions:.
• Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
• Sauté the garlic and onion in sesame oil.
• Add the pork or chicken and stir-fry until lightly brown.
• Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
• Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It's easier to handle when cold).
• Siopao Dough Instructions:.
• Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
• Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
• Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
• Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
• Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
• Warm your oven on its lowest setting for 2 minutes and then turn off.
• Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
• Siopao Assembly Instructions:.
• Punch down dough and divide in half.
• Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
• Cut into 12 equal portions and cover with damp towel.
• Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• Hold the dough disk in hand and place a tablespoon of filling at the center.
• Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
• Gently guide the filling into the pocket with your holding hand's thumb if need be.
• Continue pleating around to complete the pocket and close it off by twisting the pleats together.
• Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 - 45 minutes.
• Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
• Siopao Cooking Instructions:.
• Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
• Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I've cooked siopao in two sets of dual stacked steamers with great results.
• Set the steamer over the wok for 10 - 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
• Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
• The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

BAKED SIOPAO

Steps:

• Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
• Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
• While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
• Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
• Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
• Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
• Turn off the oven once it has reached temperature.
• Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
• Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
• Bake buns until bottoms are lightly browned, 12 to 15 minutes.

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

SIOPAO (FILIPINO STEAMED BUNS)

Steps:

• Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
• Warm up the oven for 1 minute. Turn oven off.
• Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
• Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
• Place each siopao on a 3x3-inch piece of wax paper.
• Place siopao in a steamer and steam for 30 minutes.