Ingredients

Directions

Warm water

2 Cup (32 tbs) 12 Cup (8 tbs) (Added To The Flour Mixture) 1 Tablespoon (1 Pouch) 5 Cup (80 tbs) 1 14 Tablespoon 6 Tablespoon 2 Pound, chopped into small pieces 2 Tablespoon, minced 1 Large, minced 2 Tablespoon, diluted in 0.25 cup water 14 Cup (4 tbs) 4 Tablespoon 4 Tablespoon 3 Tablespoon 1 Tablespoon

Sugar

Dry yeast All purpose flour Baking powder Shortening Pork

Lard/Shortening 3 Tablespoon Garlic Onion Cornstarch Water Soy sauce Sugar Oyster sauce Hoi-sin sauce

1. Cook the Asado filling 1.1 Heat the shortening in a pan 1.2 Saute the garlic and onions 1.3 Put-in the pork and cook until the color of the outer part turns light brown 1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 40 minutes 1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside 2. Make the dough 2.1 Place warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes 2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeastsugar-water mixture then mix well (bubbles should have formed on top by then). 2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per individual siopao). 3. Flatten the dough until a round shape is formed using a rolling pin. 4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested) 5. Place the siopao in a steamer and steam for 15 minutes. 6. Serve hot. Share and enjoy!

Siopao Ingredients:

6 cups flour 1 package active dry yeast 1 lb cubed pork loin or chicken thighs 1 cup white sugar 2 teaspoons cooking oil 1 cup lukewarm water 1/2 cup boiling water 6 hard-boiled eggs 2 green onions 4 teaspoons light soy sauce 4 teaspoons brown sugar 4 teaspoons oyster sauce 1 teaspoon cornstarch, dissolved in 2 t. water 2 cloves garlic 3 teaspoons salt 6 teaspoons baking powder

Siopao Cooking Instructions:

Siopao Dough: o Mix flour, salt and baking powder in a medium bowl, set aside. o In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture. o Mix thoroughly. o Cover with a cloth and let rise 1 hour. o Meanwhile, dissolve the white sugar in the boiling water. o Stir well then let cool to lukewarm. o Pour into the yeast mixture, then add the rest of the prepared flour mixture. o Stir to blend well. o Grease a large bowl. o Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky. o Place ball into bowl, turn once and cover with a damp cloth. o Let rise 2 hours or until doubled. Siopao Filling: o Saute the garlic and onions in a small amount of oil in a wok. o Add meat and stir fry for 1 minute or until meat is no longer pink. o Add soy sauce, oyster sauce and brown sugar. o Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well. o Remove from heat and let cool. How to make Siopao: o Punch down dough and knead on a floured board for 3 to 5 minutes. o Divide dough and roll each half into a 122 inch log. o Cut each into 12 pieces, making 24. o Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle. o Dust with flour if needed to prevent sticking. o Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce. o Gather sides of round, pinch together and twist. o Place pinched side down on parchment paper and place in steamer. o Repeat until done. o Cover with a damp cloth and let rise for 1 hour. o Steam Siopao for 20 minutes. o You can freeze cooked Siopao, simply re-steam for 10 minutes.