Siopao Dough

Ingredients:

• 3 cups cake flour
• ⅓ cup sugar
• 1/4 tsp salt
• 1 tsp rapid rise yeast
• 1 tsp baking powder
• 1 cup lukewarm milk
• 3 tablespoons oil
• 1 tsp vinegar (to be added in the water for steaming to make the dough whiter)

Steps for Siopao Dough:

1. Combine flour, sugar, yeast, salt, and baking powder in a large bowl.
2. Pour in milk and mix until just moistened, then add oil and mix until a dough forms.
3. Knead the dough on a flat surface until smooth and elastic.
4. Rest the dough for 20-30 minutes or until it has risen to almost double its original size.

Asado Filling Ingredients:

• 1 tablespoon canola oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound pork butt or shoulder, cut into chunks
• 2 cups water
• ⅓ cup soy sauce
• 2 tablespoons oyster sauce
• 3 tablespoons sugar
• 2 star anise
• 1 tablespoon cornstarch

Steps for Asado Filling:

1. Heat oil in a pot and sauté onions and garlic until softened.
2. Add pork and cook until lightly browned.
3. Add water, soy sauce, oyster sauce, sugar, and star anise. Bring to a boil, then lower heat and simmer for about 1 hour until meat is fork-tender.
4. Remove pork from the pot, let cool, then shred.

Assembly and Steaming:

1. Cut the dough into 16 equal parts. Add 1 tbsp of filling to each piece, then pleat, twist, and seal on top.
2. Place wax paper at the bottom of the dough.
3. Rest the filled siopao for about 30 minutes.
4. Steam at medium heat for 12-15 minutes.
5. Enjoy your delicious Siopao Asado!

Assembly and Steaming (Continued):

1. After resting the filled siopao for about 30 minutes, prepare your steamer. Make sure the water is boiling before placing the siopao inside.
2. Arrange the filled siopao in the steamer basket, making sure to leave some space between each one to allow for expansion.
3. Steam the siopao over medium heat for 12-15 minutes or until the dough is cooked through and fluffy.
4. Once done, carefully remove the siopao from the steamer using tongs or a spatula.
5. Allow the siopao to cool slightly before serving to avoid burning yourself.

Serving Suggestions:

1. Siopao Asado is best enjoyed while still warm.
2. Serve with your favorite dipping sauce on the side. Soy sauce mixed with calamansi juice or vinegar with chili and garlic are popular choices.
3. Siopao makes a delicious snack or meal on its own, but you can also pair it with a side of steamed rice or noodles for a more substantial dish.
4. Leftover siopao can be stored in an airtight container in the refrigerator for a few days. Simply reheat in the steamer or microwave before serving.

Variations:

1. While this recipe features a classic pork asado filling, you can also try other variations such as chicken, beef, or even a vegetarian filling with mushrooms and vegetables.
2. Feel free to customize the filling to your taste preferences by adjusting the seasonings and adding extra ingredients like bell peppers, carrots, or potatoes.

Tips:

1. Make sure to seal the siopao tightly to prevent the filling from leaking out during steaming.
2. If you don’t have cake flour on hand, you can use all-purpose flour as a substitute, although the texture may be slightly different.
3. Adding vinegar to the water for steaming helps to whiten the dough and gives it a softer texture.
4. Don’t overfill the siopao to prevent it from bursting open during steaming.

Enjoy making and indulging in these delicious Siopao Asado steamed buns! They’re sure to be a hit with family and friends.