Jumbo Siopao Recipes

CHEATER'S SIOPAO BOLA-BOLA

Steps:

• Open the tube of refrigerated biscuits and separate each dough. With hands or a rolling pin, flatten dough to about 3-inch diameter.
• Place a meatball and an egg on center of each flattened dough and pull edges to center. With hands, twist edges to fully enclose filling.
• Place each dough balls seam side down on 3 x 3-inch cut parchment paper and arrange in a single layer on a steamer basket at about 1 to 2 inches apart.
• In bottom part of steamer, add water and 1 tablespoon of vinegar for every liter of water.
• Place the steamer basket over the pot of water, cover, and steam for about 10 to 15 minutes or until buns are puffed and tops are shiny. Remove from steamer and serve hot with sauce.

SIOPAO BOLA-BOLA (STEAMED PORK BUNS)

Steps:

• Combine flour, sugar, yeast, and baking powder in a large bowl. Pour in milk and water and mix several times just to moisten the dry ingredients. Cut in the shortening and mix until a dough forms.
• Tip the dough into a flat surface and knead until smooth and elastic. Usually takes about 10-12 minutes by hand or 8-10 with mixer.
• Rest the dough for 20-30 minutes or until it has risen to just almost double the original size. (Meanwhile, prepare the filling)
• Turn it to a lightly floured surface and roll into a log. Divide into two. Return half back to the bowl and place in the fridge. This will slow down the rising.
• Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball.
• Add all the ingredients for the bola-bola (meatball) in a bowl, except for the salted eggs and Chinese sausage. Mix until well combined.
• Cover with plastic wrap and let it rest for a few minutes or until the dough is ready.
• Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg. You can also just cut a piece into 4 if desired. Set aside.
• Cut the Chinese sausage into pieces about half-inch thick. Set aside.
• Take a piece of a dough ball and flatten it, using your palm and a rolling pin, into about 4-5 inch circle leaving a small bulge in the middle.
• Scoop a tablespoon of filling and place it in the middle. Add a portion of salted egg and sausage on top of the filling. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
• Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes at low heat.

SIOPAO ASADO (SWEET PORK STEAMED BUNS)

Steps:

• On a pan add oil and sauté garlic then add pork, stir fry pork for 3 minutes.
• Add water, soy sauce, brown sugar and 5 spice powder. Bring to a boil and simmer in low heat for 2 hours or until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed.
• Once meat has broken down add hoisin sauce then thicken it with cornstarch mixture, simmer further until sauce thickens.
• Season with salt. Turn heat off then set aside.
• Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
• Mix remaining ingredients except for the baking powder then knead dough until dough surface smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
• Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
• Divide into 8 - 10 pieces then roll them thin, place a good amount of the meat mixture in the middle then seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
• Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
• Place buns into steamer container then steam siopao for 20-25 minutes.

JUMBO SIOPAO

Steps:

• Mix all filling ingredients together except for the char siu, duck eggs and Chinese sausage. Set aside.
• Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
• Mix remaining ingredients except for the baking powder then knead dough until dough surface is smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
• Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
• Divide into 8 pieces then roll them thin, place a 50g of the mixed mixture in the middle, a slice of char siu, a slice of Chinese sausage and a piece of quartered egg. Seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
• Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
• Place buns into steamer container then steam siopao for 30-40 minutes.

SIOPAO (FILIPINO STEAMED BUNS)

Steps:

• Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
• Warm up the oven for 1 minute. Turn oven off.
• Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
• Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
• Place each siopao on a 3x3-inch piece of wax paper.
• Place siopao in a steamer and steam for 30 minutes.

HOW TO MAKE SIOPAO ASADO

Steps:

• Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
• After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.
• Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then add 2 cups water and simmer for at least 45 minutes.
• Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
• To make the dough, soften yeast and 2 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
• Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add baking powder.
• Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
• Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
• Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
• Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
• Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
• Wrap the filling by crimping the edges and seal the dough by twisting the top and shape into small balls.
• Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
• Let the balls rise for from 1 to 1 and 1/2 hours or until double in bulk.
• Steam for from 10 to 15 minutes or until cooked.

HOW TO MAKE SIOPAO BOLA-BOLA

Steps:

• Soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
• Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
• Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
• Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
• Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
• Punch down dough, divide it into 90 grams pieces (or just divide it into 8 pieces), form into balls and let them rise again for 30 minutes.
• Mix first 5 ingredients (pork, soy sauce, salt, sesame seed oil and flour). Divide into 8 pieces and form into balls.
• Place one ball in the middle of a round flattened 90 grams siopao dough piece, add 2 slices of sausage and a slice of egg.
• Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
• Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
• Let the balls rise for from 1 to 1 1/2 hours or until double in bulk.
• Steam in bamboo steamer over rapidly boiling water for 20 minutes. Enjoy hot with your favorite hot sauce.