Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparations / Notes: | 2. 1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below…. | 3. 2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold. | 4. 3. Have a couple of damp towels on hand to cover dough during various parts of the recipe. | 5. 4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off. | 6. 5. It will take about an hour for the dough to rise. | 7. 6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao. | 8. 7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling. | 9. 8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with. | 10. 9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red. | 11. Chili Pepper Oil Instructions: | 12. Cut each scallion into 3-inch lengths. | 13. Smash ginger root with side of cleaver. | 14. Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes. | 15. Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated. | 16. Soy Sauce – Chili Pepper Oil Dip Instructions: | 17. The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions. | 18. Siopao Filling instructions: | 19. Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil. | 20. Sauté the garlic and onion in sesame oil. | 21. Add the pork or chicken and stir-fry until lightly brown. | 22. Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste. | 23. Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold). | 24. Siopao Dough Instructions: | 25. Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes). | 26. Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly. | 27. Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon. | 28. Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness. | 29. Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven. | 30. Warm your oven on its lowest setting for 2 minutes and then turn off. | 31. Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe. | 32. Siopao Assembly Instructions: | 33. Punch down dough and divide in half. | 34. Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter. | 35. Cut into 12 equal portions and cover with damp towel. | 36. Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with. | 37. Hold the dough disk in hand and place a tablespoon of filling at the center. | 38. Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand. | 39. Gently guide the filling into the pocket with your holding hand’s thumb if need be. | 40. Continue pleating around to complete the pocket and close it off by twisting the pleats together. | 41. Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes. | 42. Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients. | 43. Siopao Cooking Instructions: | 44. Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok. | 45. Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results. | 46. Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising. | 47. Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm. | 48. The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	4			128.0	29.36	7.32	0.76
gingerroot	1		unpeeled	6.3042	0.0	1.4025	0.0354
corn oil	2	cups		3924.0	0.0	0.0	436.0
chili pepper flake	1/3	cup		6.3042	0.0	1.4025	0.0354
soy sauce	1/2	cup		25.44	2.3664	3.9072	0.2736
chili hot pepper oil	3	tablespoons		6.3042	0.0	1.4025	0.0354
pork	1		cut	1156.0026	0.0	109.4802	80.0135
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	6.3042	0.0	1.4025	0.0354
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
sugar	3	tablespoons		268.66	67.1987	0.0	0.0
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
sherry	1	tablespoon		6.3042	0.0	1.4025	0.0354
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cornstarch	1	teaspoon		30.48	7.3016	0.0208	0.004
hard egg	4		hard-boiled cut	6.3042	0.0	1.4025	0.0354
active yeast	1/4	ounce		6.3042	0.0	1.4025	0.0354
water	1 1/4	1/4	tepid	690.0	16.62	6.87	71.52
purpose flour	6	cups		6.3042	0.0	1.4025	0.0354
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
lard	3	tablespoons		346.36800000000005	0.0	0.0	38.4
milk	1/2	cup		74.42	5.8316	3.843	3.9894
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.