Siopao Asado or Hot Buns is a type of dumpling with sweet pork filling. This tasty bun is so popular that it needs no introduction of any sort. Some people refer to it as steamed dumplings or bao buns. Siopao reminds me of Chowking and Ma Mon Luk. I always order it with beef mami when dining-in these restaurants. The combination always works great for me. I start with the pork bun and finish up with the noodle soup. These might seem more than enough to feed my appetite, but there are days where my tummy can accommodate more food. The next option will always be bola-bola siopao.
How to Cook Siopao Asado
This Siopao recipe is simple. I tried to teach the entire cooking and dough making process as easy as possible so that everyone can follow. Your job is to make sure to have all the ingredients and necessary equipment and tools are available before starting.
Make the sweet meaty asado filing
Start by cooking the sweet asado filing. Saute garlic, onion, and pork. The meat needs to be browned a bit before adding the seasonings and spices. It is ideal to cut the pork into thin small pieces so that it cooks and tenderizes quickly. A good way to tenderize the pork is to add around ¾ cups water into the pan along with the seasonings and spices. You will need to cover it and cook until the liquid almost evaporate completely. Leave a bit of sauce in there. The entire mixture should be thickened by adding cornstarch. Simply dilute it in water and pour into the pan. Stir right away to avoid lumps from forming.
Make siopao dough
Now we are ready to make the dough. Always refer to the recipe below for the detailed instruction. Watch the cooking video that I included in this recipe post to guide you further.
Activate the yeast and feed it. Do this by pouring yeast into a bowl of warm water and add sugar. Yeast is a living organism that feeds with sugars and starches. This ingredient helps make our siopao asado bun rise and get soft.
The entire process can be overwhelming to newbies. Try to group related steps together to make it simpler. It is important to have a clear understanding of what needs to be done and the expected result. Let’s treat the yeast activation process as an example. Treat it as a mini process within the entire dough making procedure.
Now that you have the yeast ready, it is time to combine the base ingredients of the dough. These are flour, baking powder, shortening, and the yeast mixture. Mix everything together and then knead afterwards. Kneading is the name of the process when making dough. The basic dough ingredients are mixed together by hand until dough is formed. This can also be done easily by using a stand mixer with dough hooks attached.
Kneading can be very tiring. Take a rest. Let the dough that you kneaded rest as well. 1 hour should be enough to regain your strength. It is also enough for the dough to rise.
We are almost done with the dough. Knead it some more after it rose, and then cut into individual portions. Flatten these portions. That’s it!
Assembling Siopao and steaming
I strongly suggest watching the video below see how this is done. The idea is to put the meat filling between the flattened dough and secure it. This might be tricky at first, but you will get used to it.
Steam the siopao for fifteen minutes. Do not forget to make your homemade siopao sauce.
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.
Do you have some food in mind that goes well with siopao? I would love to know.
Try this delicious Siopao recipe and let me know what you think.
Siopao Asado Recipe
- 2 cups warm water
- 2 ½ tablespoon sugar added to yeast mixture
- ½ cup sugar added to the flour mixture
- 1 pouch dry yeast
- 5 cups all purpose flour
- 1 ¼ tablespoon baking powder
- 6 tablespoon shortening
- 2 lbs pork chopped into small pieces
- 3 tablespoon lard or shortening
- 2 tablespoon garlic minced
- 1 piece onion minced
- 2 tablespoon cornstarch diluted in 1/4 cup water
- 4 tablespoon soy sauce
- 4 tablespoon sugar
- 3 tablespoon oyster sauce
- 1 tbsp hoisin sauce
- 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 5 minutes.
- Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. 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 with Panlasang Pinoy Siopao Sauce. Share and enjoy!