Steamed Pork Bun ( Siopao ) Recipe
Ingredients
| 2- lbs. pork cut in small pieces | ||
| 1- cup onion (finely chopped) | ||
| 1- clove garlic (finely chopped) | ||
| 3- tablespoon soy sauce | ||
| 3- tablespoon shortening | ||
| 2- tablespoon brown sugar | ||
| 3- tablespoon Oyster Sauce | ||
| Cornstarch | 2 Tablespoon (PORK FILLING (ASADO):) | |
| ½ teaspoon ground white/black pepper | ||
| 3- hard boiled eggs (cut into thin slices or tiny cubes) | ||
| Can be used too and is a good substitute to the plain egg | ||
| 3- tablespoon HOI SEN SAUCE 1- cup plain water. | ||
| 2- cups rice flour | ||
| Cake flour | 4 Cup (16 tbs) (BUN:) | |
| 1- tablespoon baking powder | ||
| Salt | 1/2 Teaspoon (BUN:) | |
| 1- cup white sugar | ||
| ½ cup butter or margarine (warm this for 15 second in microwave before using) | ||
| 50gr. Active yeast | ||
| 2- cups lukewarm water | ||
Directions
How To Make Pork Filling:
Place the pork in a bowl and marinade it with hoisin sauce and refrigerate it for 1-2 hours.
Heat the shortening in a pan.
Saute the garlic and onions
Put the marinade pork and cook until the color of the outer part turns light brown.
Add the soy sauce, pepper, oyster sauce and brown sugar and 1 cup of water then mix well, simmer for 30 minutes.
Put the cornstarch (diluted in water) and mix until the texture of the sauce becomes thick then set aside in a cool place or refrigerate it for 2 hours, in this way the filling will be a little bit solid and easy to put this in a bun.
Procedure in making Bun or Dough:
Place warm water in a bowl, add sugar and mix well then add yeast, leave this mixture for 20-30 minutes.
In a mixing bowl, put-in the dim sum/cake flour and add the rice flour then mix it around with a pork (both flour must be mix well) add the baking powder, butter/margarine and the yeast and sugar-water mixture then mix well.
Knead the combined mixture until the texture of the dough becomes fine, set aside in a large bowl and cover it with a clean cloth or towel, let the dough rise by setting it aside for 2 hours.
Knead the dough again and then cut into individual slices (this will be the dough per individual siopao.
Cut each rod into 12-18 pieces (the more number, the lesser size of the dough becomes) take a piece of dough and flatten it with your hands, pulling the sides to torn circle or balls.
Place one round of dough in palm of hand, hatten or dippen a bit the top of the dough and put 1 tablespoon of asado filling and slice egg in center of siopao dough, press edges of dough together, take the 2 ends of bun bring them up over the pinched edge and twist together firmly.
Put 1 tablespoon of vinegar in the water steamer before steaming the siopao. Vinegar would certainly help to keep buns white and attractive. Steam the siopao buns for 15-20 minutes or the siopao buns are a bit soft already.
Serve hot, enjoy eating. Yummy!!
Place the pork in a bowl and marinade it with hoisin sauce and refrigerate it for 1-2 hours.
Heat the shortening in a pan.
Saute the garlic and onions
Put the marinade pork and cook until the color of the outer part turns light brown.
Add the soy sauce, pepper, oyster sauce and brown sugar and 1 cup of water then mix well, simmer for 30 minutes.
Put the cornstarch (diluted in water) and mix until the texture of the sauce becomes thick then set aside in a cool place or refrigerate it for 2 hours, in this way the filling will be a little bit solid and easy to put this in a bun.
Procedure in making Bun or Dough:
Place warm water in a bowl, add sugar and mix well then add yeast, leave this mixture for 20-30 minutes.
In a mixing bowl, put-in the dim sum/cake flour and add the rice flour then mix it around with a pork (both flour must be mix well) add the baking powder, butter/margarine and the yeast and sugar-water mixture then mix well.
Knead the combined mixture until the texture of the dough becomes fine, set aside in a large bowl and cover it with a clean cloth or towel, let the dough rise by setting it aside for 2 hours.
Knead the dough again and then cut into individual slices (this will be the dough per individual siopao.
Cut each rod into 12-18 pieces (the more number, the lesser size of the dough becomes) take a piece of dough and flatten it with your hands, pulling the sides to torn circle or balls.
Place one round of dough in palm of hand, hatten or dippen a bit the top of the dough and put 1 tablespoon of asado filling and slice egg in center of siopao dough, press edges of dough together, take the 2 ends of bun bring them up over the pinched edge and twist together firmly.
Put 1 tablespoon of vinegar in the water steamer before steaming the siopao. Vinegar would certainly help to keep buns white and attractive. Steam the siopao buns for 15-20 minutes or the siopao buns are a bit soft already.
Serve hot, enjoy eating. Yummy!!
Chef
