How To Make Siopao Asado Recipes

Steps:

• Method (Filling) 1. On a pan add oil and sauté garlic then add pork, stir fry pork for 3 minutes. 2. Add water, soy sauce, brown sugar and 5 spice powder. Bring to a boil and simmer in low heat for 2 hours or until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed. 3. Once meat has broken down add hoisin sauce then thicken it with cornstarch mixture, simmer further until sauce thickens. 4. Season with salt. Turn heat off then set aside. Method (Steamed Buns) 1. Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes. 2. Mix remaining ingredients except for the baking powder then knead dough until dough surface smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled. 3. Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes. 4. Divide into 8 - 10 pieces then roll them thin, place a good amount of the meat mixture in the middle then seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes. 5. Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white. 6. Place buns into steamer container then steam siopao for 20-25 minutes.

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.