Siopao Asado or Hot Buns is a type of dumpling with sweet pork filling. Often referred to as Steamed Dumplings, this tasty bun is so popular that it needs no introduction of any sort.This reminds me of Chowking or better yet Ma Mon Luk (the original in the Philippines). Whenever I dine-in these joints, I order siopao along with beef mami or maki. I don’t know if the combination sounds appealing but it really works for me. How about you? Do you have some food in mind that goes well when eaten with siopao?
This Siopao recipe is not complicated at all. Just be sure to have the ingredients on hand and follow all the steps. It won’t be long before you enjoy your own home made siopao asado.
You can enjoy this delicious Siopao Asado anytime of the day. It can be eaten for breakfast, lunch, snack, and even dinner. I know that its cumbersome to prepare siopao manually. Kneading takes-up time and energy. You can always knead the dough using a heavy duty stand mixer to avoid exerting too much effort. The effect will pretty much be the same.
If you looking for a reliable steamer that you can use in making siopao, you may want to check the All Purpose Stainless Steel Stockpot with Steam and Boil Basket that I used in the video below. It serves many purpose; I always use it to steam siopao, it is also good in cooking soups and noodles.
Try this delicious Siopao Asado recipe and let me know what you think.
- 2 cups warm water
- 2 ½ tbsp sugar (added to yeast mixture)
- ½ cup sugar (added to the flour mixture)
- 1 pouch dry yeast
- 5 cups all purpose flour
- 1 ¼ tbsp baking powder
- 6 tbsp shortening
- 2 lbs pork, chopped into small pieces
- 3 tbsp lard or shortening
- 2 tbsp garlic, minced
- 1 large onion, minced
- 2 tbsp cornstarch, diluted in 1/4 cup water
- 4 tbsp soy sauce
- 4 tbsp sugar
- 3 tbsp oyster sauce
- 1 tbsp hoisin sauce
Watch the cooking video:
- Cook the Asado filling by heating the shortening in a pan
- Saute the garlic and onions
- Put-in the pork and cook until the color of the outer part turns light brown
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
- 40 minutes
- Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
- thick then set aside
- Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.
- Leave the mixture for 10 to 15 minutes
- In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
- sugar-water mixture then mix well (bubbles should have formed on top by then).
- Knead the combined mixture until the texture of the dough becomes fine. Let the dough
- rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
- Knead the dough again then cut into individual slices (this will be the dough per
- individual siopao).
- Flatten the dough until a round shape is formed using a rolling pin.
- Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
- Place the siopao in a steamer and steam for 15 minutes.
- Serve hot. Share and enjoy!
Number of servings (yield): 8
This won’t be complete without our Panlasang Pinoy Special Siopao Sauce. Try it!
Note: I used a multi-cooker in steaming the Siopao. The good thing about multi cooker is its flexibility; you may steam on it or use it as a pasta cooker – I even cook soups and stew on it.
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