Chinese steamed buns or "Siopao" (in Chinese, it means "hot or warm buns") is a comfort food here in the Philippines which almost everyone loves! It was during one of my mother's visit that she brought along ingredients to teach me how to make Siopao. Honestly, I was not really concentrating the time she was showing me the procedures on how to make the buns. I was distracted with all the noise and excitement whenever family comes to visit. Good thing she wrote the recipe down in my notebook.
After her visit, I decided to try making the Siopao since I still have a lot of the ingredients she brought along. As expected, the first try was the worst. The Siopao dough came out hard and funny looking. Yet, knowing myself very well, it always pose as a challenge whenever I get failures on my first try. So I tried and tried again. Looking back at the recipe my mom jot down, there were several discrepancies that I had to revised. These revisions that I discovered in time led me to make one of the most wonderful recipe in my catering business. The most numbers of Siopao I was able to make was 200 pieces a day.
Here is my own Chinese Steamed Buns or Siopao recipe.
Siopao Filling:1 kilo Ground Pork
1 cup Lee Kum Kee Char Siu Sauce
I head Garlic chopped
2 pcs Onion Big sliced
Cooking oil
Salt, pepper and sugar
Siopao Dough:
400 grams of All Purpose flour
100 grams Cake Flour
250 grams water
10 grams yeast
140 grams refined sugar
10 grams Baking Powder
20 grams shortening
Recommended:
1 big hard-boiled egg sliced
Sliced Chinese Chorizo or sausage
Procedure in making Siopao Filling:
We call this recipe "Asado" in the Philippines. You can make another variation that looks and tastes like steamed meatballs.
First, heat the cooking oil and saute the chopped garlic. Put in the pork and seasoned it with salt and pepper. Put in a cup of soy sauce, mix until it browns evenly. Put in the Lee Kum Kee sauce and add sugar. Filipinos love sweet tasting Asado so I usually add more sugar. I recommend that you put in half cup water with dissolved cornstarch when the pork is almost done to make the filling pasty. It would be easier to wrap it in the dough later.
Procedure in making Siopao dough:
Put in water, yeast and half the mixture of all-purpose flour and cake flour in the bowl. In medium speed, mix it together until smooth for 10 minutes. Combine sugar, baking powder and shortening to the mixture. In slow speed, mix it for 15 minutes until it becomes a dough. Take out the dough from the dough beater and knead it manually for another 3 mins. Manually kneading makes the dough light and soft when steamed. Once you're done, you can cut it evenly. This makes 12 pieces of Siopao. You can now wrap the filling, add a slice of egg and top it with a piece of Chinese sausage. Put it in a steamer and cover it with a towel. Put the uncooked siopao in a dark room or space for an hour.
Steam for 15 minutes.
If you look at other steamed buns recipe, you will notice that there are some procedures that are quite different. In fact, I really have no idea what a dark room or space can actually do. Yet, this is a proven way of making great Siopao and it is actually very interesting! After several months, my mom came to visit again and she was quite surprised and delighted with the Siopao I make.
Now it was her turn to ask me for a recipe.
After her visit, I decided to try making the Siopao since I still have a lot of the ingredients she brought along. As expected, the first try was the worst. The Siopao dough came out hard and funny looking. Yet, knowing myself very well, it always pose as a challenge whenever I get failures on my first try. So I tried and tried again. Looking back at the recipe my mom jot down, there were several discrepancies that I had to revised. These revisions that I discovered in time led me to make one of the most wonderful recipe in my catering business. The most numbers of Siopao I was able to make was 200 pieces a day.
Here is my own Chinese Steamed Buns or Siopao recipe.
Siopao Filling:1 kilo Ground Pork
1 cup Lee Kum Kee Char Siu Sauce
I head Garlic chopped
2 pcs Onion Big sliced
Cooking oil
Salt, pepper and sugar
Siopao Dough:
400 grams of All Purpose flour
100 grams Cake Flour
250 grams water
10 grams yeast
140 grams refined sugar
10 grams Baking Powder
20 grams shortening
Recommended:
1 big hard-boiled egg sliced
Sliced Chinese Chorizo or sausage
Procedure in making Siopao Filling:
We call this recipe "Asado" in the Philippines. You can make another variation that looks and tastes like steamed meatballs.
First, heat the cooking oil and saute the chopped garlic. Put in the pork and seasoned it with salt and pepper. Put in a cup of soy sauce, mix until it browns evenly. Put in the Lee Kum Kee sauce and add sugar. Filipinos love sweet tasting Asado so I usually add more sugar. I recommend that you put in half cup water with dissolved cornstarch when the pork is almost done to make the filling pasty. It would be easier to wrap it in the dough later.
Procedure in making Siopao dough:
Put in water, yeast and half the mixture of all-purpose flour and cake flour in the bowl. In medium speed, mix it together until smooth for 10 minutes. Combine sugar, baking powder and shortening to the mixture. In slow speed, mix it for 15 minutes until it becomes a dough. Take out the dough from the dough beater and knead it manually for another 3 mins. Manually kneading makes the dough light and soft when steamed. Once you're done, you can cut it evenly. This makes 12 pieces of Siopao. You can now wrap the filling, add a slice of egg and top it with a piece of Chinese sausage. Put it in a steamer and cover it with a towel. Put the uncooked siopao in a dark room or space for an hour.
Steam for 15 minutes.
If you look at other steamed buns recipe, you will notice that there are some procedures that are quite different. In fact, I really have no idea what a dark room or space can actually do. Yet, this is a proven way of making great Siopao and it is actually very interesting! After several months, my mom came to visit again and she was quite surprised and delighted with the Siopao I make.
Now it was her turn to ask me for a recipe.
Charlene is a freelance writer who writes on various niches in regard to health and fitness, food, business, family and relationships, self help and self improvement. If you are in need of a great writer that has the experience and expertise in creating unique article content, connect with Charlene through her email address lynne.sampilo@gmail.com or learn more about her through her personal website at http://lynnesampilo.wordpress.com
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