Review/Rate this Recipe Save to MyRecipes Rating:

Title: Siopao (Steamed Buns)
Yield: 30 Pieces

Ingredients

      1    dough:
  4 1/2 c  all purpose flour
      3 ts yeast
  1 1/2 c  warm water
      4 tb sugar
    1/2 c  pork lard or vegetable 
           -shortening
      1    filling:
    1/2 kg pork, chopped
      2    onions, quartered
    1/4 c  soy sauce
    1/2 c  water
      2 ts sugar
    1/2 ts vietsin (msg)
      6    hardboiled eggs, sliced

Instructions

Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar
and 2 1/2 c. flour to make a soft sponge. Beat thouroughly with a
wooden spoon. Set aside to rise until double in bulk (about 30-40
minutes), add remaining flour and 1/4 c. fat to sponge and mix well.
Turn onto a slightly greased board using remaining 1/4 c. fat (pork
lard for greasing is preferable) and knead until smooth. Divide
dough into 24 to 36 pieces depending on desired size. Form into
balls. Flatten one ball of dough with the heel of the hand and put
filling in the center. Gather the edges together and seal. Lay soipao
on square piece of paper (sealed side under) and set aside to rise
for 20 to 30 minutes.

Filling: Mix together soy sauce, water, sugar, salt, onions and pork.
Cook over low fire until tender. Remove pork from sauce. Use to
fill siopao. Add egg slices and steam for 30 minutes or until done.
Serve left over sauce with siopao.

: Recipe from "Philippine Cuisine" by Nora & Mariles Daza
From: Glen Jamieson Date: 19 Nov 97

Reviews