Siopao Asado

Siopao Asado

Siopao is a steamed bun filled with either pork or chicken. The more popular filling of the Pinoy siopao are pork or chicken asado (with or without boiled egg) and bola-bola (meat balls). Before the coming of siopao in fasfoods restaurant and kiosk, siopao are peddled in the street. Those siopaos then are traditionally prepared or cooked. I could remember, back then besides removing the papers, the outer skin has to be peeled off the siopao. I was not sure why but this was probably for hygienic purposes. Today with the advent of new food cooking techniques and technology, siopao are easier to make, fluffier, whiter and have assorted fillings and flavors. And of course more hygienic. Making a homemade siopao is fairly easy, but requires several trials and of course errors, but once you have perfected it, surely it would be a conversation attraction when ever you served them at any gathering especially these holiday season. Siaopao Asado is part of my Celebration recipes for this Christmas Season. Siopao are sold along with the puto bumbong, bibingka and other kakanin peddlers during the Simbang Gabi or Midnight Mass. Here is my sipao asado version.

Siopao

Ingredients:

Dough:
3 1/2 cups all purpose flour
2 tbsp. active dry yeast
3 tsp. baking powder
3 tsp salt
1/2 cup white sugar
1 cup lukewarm water
16 pcs. 2” x 2” white paper
2-3 tbsp vinegar

Filling:
2 cups diced pork
3 cloves garlic, finely chopped
3 tbsp. char siu sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
4 tbsp brown sugar
1/4 cornstarch dissolved
salt and pepper
cooking oil
6 large size egg, hard boiled, quartered

Dipping sauce
3 tbsp. hoisin sauce
3 tbsp. soy sauce
1/2 cup cornstarch
1/2 cup sugar
salt and pepper

Cooking procedure:

Siopao Asado - Filling

To make the filling:
Marinate pork in char siu sauce for at least 2 hours. In a sauce pan stir fry garlic then add in marinated pork and stir cook for 2-3 minutes or until golden brown garlic. Add in soy sauce and hoisin sauce, stir cook for another minute. Add in sugar and 2 to 3 cups of water, bring to a boil and simmer for 10 to 15 minutes or until most on the liquid has evaporated. Season with salt and pepper to taste. Thicken sauce with cornstarch dissolved in 1/4 cup of water. Cook for another minute, remove from heat and let cool down.

To make the dipping sauce:
I a small sauce pan bring to a boil 2 cup of water. Add in sugar, stir and simmer until dissolved. Add in hoisin sauce and soy sauce cook for a minute. Thicken sauce with cornstarch dissolved in 1/2 cup of water. Cook for another minute. Remove from heat and let cool down.

To make the dough:
In small bowl dissolve yeast and sugar in lukewarm water, set aside. Shift all purpose flour, baking powder and salt in a big bowl. Pour the dissolved yeast mixture into the dry flour mixture, slowly incorporate mixture until it is solid enough to handle, Place the dough onto a lightly floured board and knead for 5 to 8 minutes until smooth. Sprinkle small amounts of flour as you knead. Form into a big ball of dough. Grease the big bowl and place dough and cover with a damp cloth. Let rise for 1 1/2 to 2 hours or until the dough doubles in size. Knead the dough again on lightly floured board for 3 to 5 minutes. Roll dough into a log then divide into 16 equal pieces.

Siopao Asado - Method

To assemble:
Roll each dough piece into a ball using the palms of your hands then flatten to about 3” to 4” in diameter. Add flour as needed to prevent sticking to the hands. Place 1 tbsp meat filling and quartered egg into the center of the flattened dough. Enclose the filling by gathering the sides of the dough, pinch and twist to seal. Place upside down, twisted side at the bottom on to the white paper squares. Repeat process for the rest of the dough and filling. Cover filled dough with damp cloth and allow to rise for another hour before steaming.

Steaming:
Pour enough water into the steamer, add 2-3 tbsp. vinegar. Bring to a boil then lower heat to a steady steam. Arrange siopao on a steamer tray giving enough space for the bun to rise. Place tray on to the steamer. Place muslin cloth in between steamers to avoid water drips. Steam siopao for 20 to 25 minutes. Serve with the prepared dipping sauce.

See other kakanin recipe:
Puto Bumbong
Biko na Pirurutong
Palitaw, Dila-Dila
Pichi Pichi
Puto Pao
Puto Pandan
Puto Special
Puto Ube
Royal Bibingka

17 comments:

Anonymous said...

What brand of flour did u used? I've tried several recipe and most are using hongkong flour which is not sold in my area. Your siopao looks good and the dough is white. Can u taste the vinegar in the dough when cooked?

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maribel-c94 said...

The dough listed shortening as an ingredient but wasn't explained how and where to add it. Please explain at which point should I be adding the shortening. Thanks!

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ut-man said...

Hi Maribel,
The shortening ingredient was from another siopao version, I was not satisfied with the result so I omitted it. Unfortunately I was not able to remove from the list please accept my apologies. I have now removed the shortening from the recipe. Thanks for highlighting the error.

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Anonymous said...

what is the purpose of vinegar,does it help in making the dough whiter?

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ut-man said...

The dough is made brownish by the brown collored dry yeast. Adding a little vinegar to the steaming water makes the dough whitier.

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Touch Me Not said...

The dough of my siopao always flops once it is cold. How do you keep the shape of your siopao plump and round?

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Anonymous said...

i've been making siopao since i get here in the US(2005). i got the recipe from the other website and it was perfect since i started. i'm sticking with my recipe. but you'll learn something new when you search, right? so i'll try using a vinegar as stated here with the water to be use to steam the siopao. just one question, will the siopao smell like vinegar after steaming it? thanx for the info:)

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ut-man said...

To anonymous,
No you wont notice at all.

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Anonymous said...

to Anonymous:

you seem content with your siopao recipe. can you share it with us here?

thanks,
Ken

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Abigail said...

Tanong ko lang po sana ano yung brand ng flour na gamit nyo? Salamat

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Anonymous said...

di ko mahanap yung char siu sauce what would be the alternative? please reply asap. thanks. gee

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ut-man said...

Increase mo na lang yong quantity ng hoisin sauce.

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ut-man said...

Hi Abigail,
Thanks for the visit, Any brand/ regular flour pwede, diko na kasi matandaan.

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Abigail said...

Thanks! I tried adding vinegar sa tubig ng steamer pero di pa din kasing white ng siopao mo. A friend said na dapat daw yung Thai na flour yung gamitin kasi mas maputi.

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ut-man said...

Hi Abigail,
Hindi rin naman sya masyadon maputi katulad nong mga nabibili sa fassfoods, siguro dahil talaga sa type ng flour. Di ko rin alam kong what type of flour to use for whiter buns. Thanks for the feedback.

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Anonymous said...

hi! mam abigail,

salamat po kc dyo pinag dadamot ang mga recipe ng mga food tnx tnx talaga god bless po sa inyo ;))

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Cresencia Dalit said...

Ching Dalit: Maybe we can use the dough conditioner to make the dough whiter. The ratio is 1 tsp of dough conditioner is to 1 cup of flour. I have not tried it yet but hopefully when I get my order I will be able to try it and see the result.

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