SIOPAO

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Make and share this Siopao recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 3h20m

Yield 24 steamed dumplings

Number Of Ingredients 16

6 cups flour
1 package active dry yeast
1 lb cubed pork loin or 1 lb chicken thigh
1 cup white sugar
2 teaspoons cooking oil
1 cup lukewarm water
1/2 cup boiling water
6 hard-boiled eggs
2 green onions
4 teaspoons light soy sauce
4 teaspoons brown sugar
4 teaspoons oyster sauce
1 teaspoon cornstarch, dissolved in 2 t. water
2 cloves garlic
3 teaspoons salt
6 teaspoons baking powder

Steps:

  • Mix flour, salt and baking powder in a medium bowl, set aside.
  • In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
  • Mix thoroughly.
  • Cover with a cloth and let rise 1 hour.
  • Meanwhile, dissolve the white sugar in the boiling water.
  • Stir well then let cool to luke warm.
  • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  • Stir to blend well.
  • Grease a large bowl.
  • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • Place ball into bowl, turn once and cover with a damp cloth.
  • Let rise 2 hours or until doubled.
  • Meanwhile saute the garlic and onions in a small amount of oil in a wok.
  • Add meat and stir fry for 1 minute or until meat is no longer pink.
  • Add soy sauce, oyster sauce and brown sugar.
  • Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  • Remove from heat and let cool.
  • Punch down dough and knead on a floured board for 3 to 5 minutes.
  • Divide dough and roll each half into a 12x2 inch log.
  • Cut each into 12 pieces, making 24.
  • Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  • Dust with flour if needed to prevent sticking.
  • If using, place 1 slice of egg into center of dough round, then 1 T.
  • of filling with sauce.
  • Gather sides of round, pinch together and twist.
  • Place pinched side down on parchment paper and place in steamer.
  • Repeat until done.
  • Cover with a damp cloth and let rise for 1 hour.
  • Steam Siopao for 20 minutes.
  • You can freeze cooked Siopao, simply re-steam for 10 minutes.

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