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.

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.

Posted in Landscaping Post Date 06/22/2017