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Steamed Pork Bun ( Siopao )

mysecretsidewalk's picture
Ingredients
For pork filling
  Pork 2 Pound, cut in small pieces
  Onion 1 Cup (16 tbs), finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Soy sauce 3 Tablespoon
  Shortening 3 Tablespoon
  Brown sugar 2 Tablespoon
  Oyster sauce 3 Tablespoon
  Cornstarch 2 Tablespoon
  Ground white pepper/Ground black pepper 1⁄2 Teaspoon
  Hard boiled eggs 3 , cut into thin slices or tiny cubes (Can Be Used Too And Is A Good Substitute To The Plain Egg)
  Hoisin sauce 3 Tablespoon
  Water 1 Cup (16 tbs) (Plain)
For bun
  Rice flour 2 Cup (32 tbs)
  Cake flour 4 Cup (64 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  White sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (Warm This For 15 Second In Microwave Before Using)
  Active yeast 50 Gram
  Lukewarm water 2 Cup (32 tbs)
Directions

How To Make Pork Filling:

Place the pork in a bowl and marinade it with hoisin sauce and refrigerate it for 1-2 hours.
Heat the shortening in a pan.
Saute the garlic and onions
Put the marinade pork and cook until the color of the outer part turns light brown.
Add the soy sauce, pepper, oyster sauce and brown sugar and 1 cup of water then mix well, simmer for 30 minutes.
Put the cornstarch (diluted in water) and mix until the texture of the sauce becomes thick then set aside in a cool place or refrigerate it for 2 hours, in this way the filling will be a little bit solid and easy to put this in a bun.

Procedure in making Bun or Dough:

Place warm water in a bowl, add sugar and mix well then add yeast, leave this mixture for 20-30 minutes.
In a mixing bowl, put-in the dim sum/cake flour and add the rice flour then mix it around with a pork (both flour must be mix well) add the baking powder, butter/margarine and the yeast and sugar-water mixture then mix well.
Knead the combined mixture until the texture of the dough becomes fine, set aside in a large bowl and cover it with a clean cloth or towel, let the dough rise by setting it aside for 2 hours.
Knead the dough again and then cut into individual slices (this will be the dough per individual siopao.
Cut each rod into 12-18 pieces (the more number, the lesser size of the dough becomes) take a piece of dough and flatten it with your hands, pulling the sides to torn circle or balls.
Place one round of dough in palm of hand, hatten or dippen a bit the top of the dough and put 1 tablespoon of asado filling and slice egg in center of siopao dough, press edges of dough together, take the 2 ends of bun bring them up over the pinched edge and twist together firmly.
Put 1 tablespoon of vinegar in the water steamer before steaming the siopao. Vinegar would certainly help to keep buns white and attractive. Steam the siopao buns for 15-20 minutes or the siopao buns are a bit soft already.
Serve hot, enjoy eating. Yummy!!

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Steamed
Ingredient: 
Pork
Preparation Time: 
120 Minutes
Cook Time: 
18 Minutes
Ready In: 
138 Minutes
Servings: 
16
Story
Steamed Bun or Siopao is a very popular and favorite snack in Asian countries especially in China and Philippines, consisting of a meat filling inside a steamed Dim sum/flour cake and rice bun, a larger version of Chinese dumplings. It is usually sold a part of dim sum by Chinese style restaurants. Well I admit it is not easy to make a perfect siopao “BUN” but I assured you, just be patience and takes a little more experiment and you can make a yummy siopao filling with perfect bun, thats what I did until I reached this delicious and perfect looking Siopao. The fact that many people loves to eat siopao, why not try making and selling siopao? It is a good business to start because you dont need to buy expensive equipment, and there´s always a strong demand for this tasty filled bun. There a many variety of siopao filling you can make, like Pork or Chicken Asado, Bola-bola and Chinese barbecue but what I like most is Siopao Asado, aside this filling is the most saleable among other siopao fillings.

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1 Comment

Anonymous's picture
bakit naputok ang siopao pagkasteam?pano gagawin pra hindi pumutok ang ibabaw.