Siopao Chicken And Pork Filling Recipes

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

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.

SIOPAO ASADO (FILIPINO STEAMED PORK BUNS)

Steps:

• Prep your meat by patting it dry. Heat a medium sized pot over medium heat and add vegetable oil. In small batches, brown the pork pieces on each side for about one minute or until each side has a nice golden coloring. Turn the pieces as each to brown and move in batches to not crowd the pan.
• Remove all the browned meat from the pan and add in the chopped onions and saute for one minute or until fragrant. Add the garlic and saute for about 30 seconds until it's toasted light brown.
• Add the water into the pot and stir to deglaze the bottom of the pan. Then mix in the soy sauce and salt to the pot. Lastly, add the browned meat back in and make sure the meat is covered by the water. Add more water if necessary.
• Raise the heat to high until it reaches a boil and then lower to medium-low to simmer for one hour, covered. Check on this braise every 20 minutes to mix the meat around and add just enough water to keep the meat submerged if necessary.
• The finished meat should be significantly softer and easy to break apart.
• Since the braise takes one hour, prep your dough as soon as you put the braise on a simmer.
• Sift cornstarch, baking powder, and flour together, then add to your stand mixer with the dough hook attachment. Add sugar and instant active yeast and turn the mixer onto stir.
• Turn the stand mixer on low and slowly add the water and vegetable oil. Continue to mix the mixture for about eight minutes until the dough is released from the sides and is smooth.
• Remove, take off from the bowl, shape the dough into a ball.
• Lightly grease the inside of the mixing bowl with one teaspoon of neutral oil and place the dough back into the bowl. Cover with a damp towel and leave it to proof for at least one to two hours or until the dough has doubled in size near a warm windowsill.
• Transfer the softened meat to a cutting board and carefully use tongs and a knife to mince the meat into smaller pieces. They should easily shred when cut with a knife with little resistance.
• In a large saucepan over medium heat, add the chopped meat, pork broth, oyster sauce, hoisin, dark brown sugar, and pepper. Mix thoroughly until the sugar and pepper dissolve. Cook for one minute.
• In a separate small bowl, mix together the cornstarch and water until starch is incorporated.
• Raise the saucepan to medium-high and stir in the cornstarch water mixture. Bring the sauce to a boil and stir consistently for 8-10 minutes or until the sauce thickens to a pudding consistency (see photo for final texture).
• Remove from heat and let cool before assembling siopao.
• Boiled eggs: Boil a small pot with water and add in eggs for 10 minutes. Remove eggs to cool (I put them in an ice bath), peel the shells, and cut into quarters lengthwise.
• After your dough doubles in size (it may take two hours), punch your dough to remove excess gas.
• Move the dough onto a floured surface and lightly knead the dough with the heel of your hand for about one minute until it's smooth and shaped into a ball.
• Cut the dough in half and place one half back into the mixing bowl, covered to prevent it from drying out. With your current half, use your palms to roll it into a large log about 6 inches. Cut this log into 6 even pieces.
• Take one piece and use a rolling pin to roll it out into a four inch diameter circle. If necessarily, sprinkle flour on the surface to prevent sticking. Then, use your rolling pin to thin out the edges of the circle while keeping the middle section the same thickness. Your dough should be the size of about 5 inches now.
• Add three tablespoons of the asado filling in the middle of the circle and one slice of egg on top centered.
• To fold, hold your wrapper filled with meat on your non-dominant hand. With your dominant hand, take your thumb and pointer finger and begin to fold the edges around the meat. This should look like pleating. I like to use my non-dominant hand's pointer and index finger to guide more dough into the pleating. Continue to pleat in a circle until you reach the first pleat and close off the entire top with a pinch. The siopao should have a swirl pattern on the top. Add a small sheet of parchment underneath for it to rest on. Repeat with the rest of the siopao.
• Before steaming, cover the wrapped siopao with the same damp cloth from before and proof again for about ten to 15 minutes.
• Add about one and a half inches of water in your pot, but not too much that it's touching your steamer. Preheat your steamer before adding the siopao for about two minutes.
• Add your siopao into the steamer and leave one inch space between each siopao because they will grow slightly in the steamer.
• Steam the siopao for about 20 minutes and do not remove the lid during this time.
• After they're finished, remove the siopao from the steamer and serve immediately. Repeat with the other siopao.
• Freezing: You can freeze leftover siopao in an airtight container for up to one month. To reheat, wet a towel and wrap it around your siopao on a plate. On high heat, microwave for one minute. If it needs more time, add increments of 30 seconds until it's softened and warm.

SIOPAO ASADO

Steps:

• In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, turning as needed, until lightly browned.
• Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.
• Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add more water in half cup increments as needed to maintain 1 1 /2 cups liquid.
• With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.
• Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot and bring to a boil.
• In a bowl, combine cornstarch and bout 1/4 cup water. Stir until smooth and cornstarch is dissolved. Add half of the cornstarch slurry to the pot of meat and stir to distribute. Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and allow to cool.
• In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3 minutes or until thickened. This well be the siopao sauce.
• In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
• In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
• Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.
• Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
• Remove the dough from the bowl, place on a clean work surface, and form into a long log.
• With a knife, cut the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.
• On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 4 to 5-inch diameter, making sure to get edges thinner than the center.
• Place about a tablespoon of the meat filling in the center.
• Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
• Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.
• In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
• Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.
• Remove from steamer and serve with the asado sauce.

CHICKEN SIOPAO ASADO

Steps:

• In a small cup, mix 2 teaspoons of yeast, 1/3 cup of water, and 1 tablespoon of brown sugar. Set aside.
• In a large bowl, combine the white flour, baking powder, water-yeast mixture, and the rest of the dough ingredient. Stir using the wooden spoon and then knead using your hand.
• Add vegetable oil and continue kneading until the dough become soft and fluffy.
• Add more flour if the dough is too sticky or more water if the dough is too rubbery
• Cover the dough with a towel and leave it for 1 ½ hour to let the dough grow in size.
• Add vegetable oil to the pan and wait till the oil is hot.
• Add chopped red onion and garlic. Stir for few minutes till looks transparent.
• Add chopped chicken breast and stir for few minutes till the chicken is cooked and juice is absorbed.
• Pour the soy sauce, oyster sauce, brown sugar, and ½ cup of water. Stir to mix and let it simmer for 5 to 10 minutes till the chicken breast becomes soft.
• In a small cup, mix ¼ cups of water and cornstarch before pouring into braise chicken mixture. Stir till the sauce become thick.
• Turn off the gas fire, and shred the braised chicken into smaller pieces using a fork. Set aside to prepare to assemble the bun.
• On a clean table, use your hand to roll the siopao dough into a cylindrical shape. Divide them into 8 pieces using the knife. Form each of them into a smaller ball
• In each ball, use the rolling pin to flatten the dough into a round shape
• Add two and a half tablespoons of Asado filling in the center of the dough
• Wrap the filling by holding the edge of the dough; seal the dough by twisting above to make it into a ball shape
• Place the siopao bun on the parchment paper. Repeat the rest.
• In a large pot, add a ½ cup of water
• Place the bun with inch apart in a steamer and transfer into the pot
• Cover the pot with the lid and let it steam for 15 minutes. You will notice the bun will grow in size.
• Remove the bun and transfer into a plate. Repeat the rest
• Serve with ketchup or any sauce you like.

SIOPAO PORK ASADO RECIPE

Steps:

• Pour the yeast and 1 tbsp white suger in the warm water.
• Stir well and let stand for 5 minutes until yeast activates. Set aside.
• In a mixing bowl, add flour, 1/4 cup sugar and yeast mixture. Mix. Add baking powder and shortening.
• Mix until dough is formed.
• On a flat surface, sprinkle flour and transfer the dough. Knead the dough for 8 to 10 minutes or until soft.
• Form into a ball and cover with oil. Place in a bowl and cover with plastic wrap. Set aside and wait until it rises.
• Remove wrap and punch down.
• On a floured surface, roll and cut into half then slice into pieces.
• Flatten into 5 inches circle leaving a bulge in the middle of the dough.
• Add pork asado filling and seal/enclose the flattened dough.
• Place siopao in the steamer and steam for 10 to 12 minutes.
• Serve and enjoy! Oyster sauce can be use as sauce.

BAKED SIOPAO

Steps:

• Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
• Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
• While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
• Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
• Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
• Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
• Turn off the oven once it has reached temperature.
• Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
• Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
• Bake buns until bottoms are lightly browned, 12 to 15 minutes.

SIOPAO BOLA-BOLA

Steps:

• In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
• In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
• Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.
• Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
• Remove the dough from the bowl, place on a clean work surface, and form into a long log.
• With a knife or pastry cutter, slice the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.
• In a medium bowl, combine ground pork, chopped shrimp, green onions, green onions, sesame oil, salt, and pepper. Stir well to combine everything,
• In a small bowl, combine the cornstarch and water to make a slurry and add to the pork mixture.
• Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.
• Cover with plastic film and refrigerate until ready to use.
• On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 5 to 6-inch diameter, making sure to get edges thinner than the center.
• Place about a tablespoon of the meat filling in the center. Add a piece of salted egg and Chinese sausage.
• Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
• Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.
• In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
• Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.
• Remove from steamer and serve with the asado sauce.
• In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Stir until well-distributed.
• Cook over medium heat, whisking regularly until thickened.
• Remove from heat and allow to cool before transferring to an airtight container.

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.

SIOPAO CHICKEN AND PORK FILLING

Steps:

• Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.