Even though this dish is originally came from the Chinese, siopao is a very popular dimsum in the Philippines. Many kinds of filling made varieties of this bun, however, the asado is the most popular siopao recipe. You can take advantage of this demand, perhaps, making siopao is not that complicated as most people think.
If you are passionate about baking and have the skills in kneading dough, then making siopao will be easy for you. The most tricky part in making it is the part of twisting and sealing the dough when you finished wrapping up this filling, but you don’t have to worry because the rest, like steaming the siopao is as simple as boiling an egg. Also, making the asado filling is no sweat. You simply need to slice pork that you will stir fry along with garlic and onions. Afterwards, add the soy sauce, Hoisin sauce, sugar and water then simmer until tender and then add in the diluted cornstarch until the sauce is thick.
Here is an easy asado siopao recipe you can try for your business:
For the siopao dough:
- 2 tsp dry active yeast
- 4 cups flour
- 3 Tbsp shortening or lard
- ¾ cup sugar
- 1¼ cups warm water
- ¼ tsp salt
For the pork asado filling:
- ½ kilo pork, slice into small pieces
- 3 Tbsp cooking oil
- ½ head garlic, minced
- 1 medium size onion, minced
- 2 Tbsp cornstarch (dilute in ¼ cup water)
- ¼ cup soy sauce
- ¼ cup sugar
- 2 Tbsp oyster sauce
- 1 Tbsp Hoisin sauce (optional)
- 2 cups water
- 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 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 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 (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 for from 10 to 15 minutes or until cooked.
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