Siopao, often referred to as a “steamed bun” or “baozi,” is a delectable and beloved dish originating from Chinese cuisine, yet widely popular across various Asian cultures, including the Philippines. Its name “siopao” is derived from two Hokkien Chinese words: “siu” meaning hot or heat, and “pao” meaning bun. Together, they perfectly encapsulate this culinary delight: a warm, soft, and fluffy bun filled with savory goodness.
At first glance, a siopao resembles a round, white cloud, with its smooth and slightly shiny surface inviting you to take a bite. The bun itself is a masterpiece of simplicity, yet its taste and texture evoke a sense of comfort and satisfaction. Made from a basic dough consisting of flour, yeast, sugar, and water, it undergoes a process of proofing and steaming, resulting in its characteristic lightness and airy texture.
However, it is the filling that truly distinguishes siopao and elevates it to culinary greatness. Traditional fillings vary widely, offering a spectrum of flavors and textures to tantalize the taste buds. One classic variant is “Asado,” featuring succulent pieces of seasoned pork bathed in a rich and fragrant sauce. Each bite offers a harmonious blend of sweet and savory notes, with the tender meat complemented by the pillowy softness of the bun.
INGREDIENT:
- Siopao Dough:
- 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 tablespoon oil
- Note: 1 tsp of vinegar to be added in the water for steaming to make the dough whiter
- Combine flour, sugar, yeast, salt and baking powder in a large bowl. Pour in milk and mix several times just to moisten the dry ingredients. Add oil 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)
For The Asado Filling
1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled minced
1 pound pork butt or shoulder, cut into large chunks
2 cups water
⅓ cup soy sauce
2 tablespoons oyster sauce
3 tablespoons sugar
2 star anise
1 tablespoon cornstarch
METHODE:
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.
Finale:
Cut the dough to 16 equal parts. Add 1 tbsp of filling, then make pleats, twist and seal on top. Add wax paper at the bottom of the dough. Rest the filled siopao for about 30 minutes. Steamed at medium heat for 12-15 minutes. Enjoy!