A Super How-To and An Edible Entry!


This was my second attempt to make siopao. I got the first recipe from the website I visited often. In her recipe she used rice flour but after steaming, the dough turned out too dry. I don't know what went wrong as I followed every instructions she wrote in her website. I was really disappointed and making siopao is out of my list. I bought a Chinese dimsum cookbook months ago and seen this steamed pork bun (siopao) recipe many times. I was hesitated to try it at first but as what they have said: making bread is not something one learns with the first attempt. In short, I tried it again and I am surprised and proud to say that this is much better than the first one I made before. But I still couldn't manage to get that perfect pinched wheel top though. As everytime I tried twisting the dough, the filling overflows. Oh well, as long as it taste good, I wouldn't mind the appearance. And the pork filling is a definite winner.
As I have mentioned, I used rice flour before but in this recipe I used all purpose flour, however, the dough turned out beige rather than white. Some said adding a tablespoonful of vinegar to achieve the right color.
Bread making is not easy as baking cupcakes. It takes time and patience. Feel the dough as you knead. It is such a satisfying feeling.

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note: I used a small quantity of ingredients for this recipe. You can double the amount if you want a huge batch of siopao.

dough - makes 12 small buns or 6 large buns
1/4 cup lukewarm water
1/2 tsp sugar
1 tsp dry yeast
1/2 cup warm milk
1/4 cup sugar
1/4 tsp salt
1 1/2 cup flour plus extra for kneading
12 pcs 2 1-2 x 2 1-2 inch square wax paper

  • In a large bowl, dissolve 1/2 tsp sugar and yeast in lukewarm water. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
  • Combine warm milk with 1/4 cup sugar, stir to dissolve sugar. add to yeast mixture.
  • Combine flour with salt. Stir into liquid yeast mixture.
  • Stir until a firm dough is formed. Turned out on floured surface and knead until smooth, adding extra flour if neccessary (about 10 minutes) Form into a ball.
  • Place in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume
  • Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes. Cut into 6 or 12 equal pieces.

pork filling
1/2 tsp oil
1/4 kilo ground pork
2 tbsp chopped onion
1/2 tsp minced garlic
1 tbsp soysauce
1 tbsp sugar
1/2 tbsp oyster sauce
1/8 cup water
1/2 tsp cornstarch dissolve in 1 tbsp water

  • Add oil to saucepan, brown the ground pork.
  • Add all ingredients, except cornstarch. cook for 5 - 7 minutes, stirring often.
  • Mix cornstarch and water and pour into pan. Cook, stirring until mixture is thick and almost dry. Set aside.

filling the dough

  • Roll each piece into a ball, then using a rolling pin, roll and flatten into circle. Place 1 tablespoon filling in center.
  • Pull dough over filling and close top by pleating, pinching and twisting edges together.
  • Place each filled siopao on wax paper. Allow to rise for 45 minutes.
  • Arrange siopao in a steamer and steam for 15 minutes. Remove cover carefully so water will not drop on top of buns.

There you have it! Your very own home made siopao.

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Posted in Landscaping Post Date 06/22/2017


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