Ana's Passion - Siopao Asado

DESCRIPTION

Siopao is a bright white and soft steamed buns filled with meat and salted egg.

It’s a Filipino version of Chinese Baozi (Chinese steamed buns filled with vegetables and meat).

In my Siopao version I added star anise giving to it a very sofisticated and delightful touch. Try it to believe!

INGREDIENTS

For the Asado Filling:
1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound pork butt or shoulder, cut into large chunks
2 cups of water
⅓ cup of soy sauce
1 tablespoon oyster sauce
3 tablespoons sugar
2-star anise
1/2 tablespoon cornstarch (4 tablespoons water)

For the special Siopao Sauce Recipe:
2 cups of water
1 piece star anise
2 tablespoon cornstarch (diluted in 4 tablespoons of water)
1/4 cup onions diced
2 cloves garlic chopped
A dash of ground black pepper
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon of oyster sauce

For the Dough:
560 grams plain flour
11 grams instant dry yeast
320 grams warm whole milk
1/2 teaspoon salt
1 teaspoon baking powder
30 grams fine sugar
30 grams shortening or vegetable oil

PREPARATION

For the Asado Filling:

Step 1
Over medium heat, heat the oil, add garlic, and onion and cook until translucent.

Step 2
Add pork, and cook until lightly browned. Add 2 cups of water, soy sauce, oyster sauce, sugar, and star anise.

Step 3
Stir well and bring to boil. Cover and lower the heat and continue to cook for about 1 1/2 - 2 hours or until meat is fork-tender, depending on the meat quality.

Step 4
When you reached the right tender, remove the pork from the pot and let it cool a little bit.Using two forks, shred the meat.

Step 5
In a bowl, combine cornstarch and bout 1/4 cup of water, stir well and let the cornstarch be dissolved.

Step 6
Return shredded meat to the pot and bring to a boil.

Step 7
Add half of the cornstarch into the pot and continue to cook for about 2 to 3 minutes or until thickened.

Step 8
Allow cooling completely before using to fill the siopao.

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For the special Siopao Sauce Recipe:

Step 1
In a saucepan, pour in water, add in onion, garlic, soy sauce, oyster sauce, ground pepper, star anise, and sugar.Bring to a boil and simmer for 8 to 10 minutes. Cover the saucepan to trap the steam.

Step 2
Turn off the heat, then filter the liquid using a fine strainer.

Step 3
Bring back the filtered sauce into the pan, then bring it to a boil.

Step 4
In a small bowl, dilute the cornstarch with 4 tablespoons of water, then add into the sauce, and stir continuously until thickened.

Step 5
Turn off the heat and allow the mixture to cool completely before serving

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For the Dough:

Step 1
In the bowl combine flour, baking powder, sugar, and salt. Mix and make a well in the middle. In the warm milk melt the yeast, and add in the yeast mixture and shortening or vegetable oil. Mix until combined and formed.

Step 2
Knead for 8-10 minutes, until the dough is elastic and smooth, not sticky. Form the dough into a ball.

Step 3
Place the dough in the greased bowl, turning the dough to coat it with oil.
Cover the dough with the plastic wrap or kitchen towel and let it rise until doubled in size, for about 1 1/2 hours to 2 hours depending on the room temperature.

Step 4
Once the dough has doubled in size, transfer on the work surface, press it and form into a log.

Step 5
Divide it into equal pieces, approx. 50-60 grams each. Press it using a rolling pin or palm. Our goal is to break the irregular air bubbles or pockets from the first proof, so the second proof will give you regular and smaller bubbles.

Step 6
Roll them into balls and place them on a rectangular piece of wax or parchment paper with a little bit of hole in the middle so the steam can goes through.

Step 7
Cover the dough balls and let them rest for 30-40 minutes or until they have increased in size by 50%.

Step 8
Use a rolling pin to flatten each dough ball into a 10-13cm round disc. Place 1 tablespoon of the pork Asado or your desired filling in the center, and pinch the edges up.

Step 9
Once the edges are joined together, twist them tightly to seal. Place the bun seam-side down on wax or parchment paper.

Step 10
Cover the buns and let them rest for at least 30 minutes or until they have increased in size by 50%.

Step 11
Fill a steamer pot with water, making sure that the water is not touching the bottom of the steamer. Bring the water to a boil and add 2 tablespoons of vinegar. Place the buns in a steamer with a 1-inch space between each bun, (you may need to steam them in batches).

Step 12
Wrap the lid of the steamer with a cloth then cover the buns and steam them for 15 minutes (steam siopao buns over low heat.).

Step 13
After steaming, turn off the heat and let the steamed siopao rest inside the steamer with cover for 3-5 minutes, so your siopao won't shrink due to an immediate change of the temperature.

Step 14
Carefully take the siopao in the steamer. Serve them hot together with the sauce

TIPS AND TRICKS

You may store your left over siopao in a fridge for up to 2-3 days or you may store inside the freezer for 1 month, just make sure to put in a strong freezer bag or airtight container.
To re-heat the frozen siopao no need to thaw them. Put the frozen buns inside the steamer and cook for 12-15 minutes.

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