Siopao Asado (Filipino-style pao)
This recipe is approved by my Chinese, Thai and Dane friends. :-)
Makes 2 dozen medium sized siopao
For the filling
3 tbsp margarine
4 tbsp garlic, minced
1 cup onion, minced
1 kilo pork, chopped into small pieces
5 tbsp soy sauce
5 tbsp sugar
4 tbsp oyster sauce
3 tbsp hoisin sauce
2 tbsp. cornstarch, diluted in 1/4 cup water
For the dough
2 cups warm water
3 tbsp white sugar
baker’s yeast, here in Denmark it’s a small block found in the dairy area
5 cups flour
1/2 cup sugar
1.5 tbsp baking powder
6 tbsp margarine
1. Heat pan and melt margarine. Saute garlic and onion.
2. Add pork and mix until color turns light brown.
3. Add soy sauce, oyster sauce, hoisin sauce and sugar. Mix well and wait until it boils. Then change heat to lowest setting and cook for 45 minutes.
4. Add cornstarch mixture. Mix until it thickens. Set aside.
*I prefer to cook the filling the night before. It’s much easier to close the siopao when the filling is cold and solid with the sauce.
Making the dough
1. Place warm water in a bowl. Add yeast and 3tbsp sugar. Mix well. Leave for 15 minutes.
2. Add flour, 1/2 cup sugar, baking powder and margarine. Combine and knead well. *I use a stand mixer but can be done manually.
3. Cover bowl using glad wrap and leave for 1 hour.
4. Knead the dough again. Cut into individual slices. Approximately 1.5 in diameter if ball-shaped.
5. Flatten the dough using a rolling pin. *I make the edges more flat/thin for easier closing.
6. Put approximately 2.5 tbsp of filling in the middle and close/wrap.
7. Steam for 15 minutes. Serve while hot.