siopao

Steamed hot buns with a sweet meaty filling. Siopao asado can be enjoyed anytime.&nbsp;

Siopao Asado Recipe

water (warm)

sugar (added to yeast mixture)

sugar (added to the flour mixture)

dry yeast

all purpose flour

baking powder

shortening

pork

lard (or shortening)

garlic (minced)

onion (minced)

cornstarch (diluted in 1/4 cup water)

soy sauce

sugar

oyster sauce

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&nbsp;minutes.

Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes&nbsp;thick. Set aside.

Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.&nbsp;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&nbsp;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&nbsp;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!

Learn how to make soft and fluffy steamed buns stuffed with savory pork fillings. Perfect for brunch, as a snack, or appetizer.

Chinese Steamed Pork Buns (Bak Pao)

Basic steamed buns recipe

500 gr ground/minced pork (preferably with some fat)

scallion

tsp sugar

tsp white pepper

Tbsp oyster sauce

tsp sesame oil

tsp corn starch

Place all ingredients for the pork filling in a mixing bowl. Use a chopstick to stir in one direction until the meat is a paste-like consistency. Cover with a plastic wrap and marinate for at least 1 hour or overnight if you have the time

Prepare the filling:

Once you have the basic steamed buns dough, lightly dust your work surface with a bit of flour, not too much. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don&#x27;t roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns &quot;wrinkle&quot; later when you steam

Place the filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This will make your steamed buns &quot;taller&quot;. Repeat with the rest of the dough and filling. Keep them covered with a clean tea towel

Wrapping:

Let the shaped buns proof until about 50% double its original size. They don&#039;t have to double in size. This may take about 30 minutes to 1 hour, but please don&#039;t go by the time, just observe to make sure the buns have puffed up to half its original size before steaming and when you gently push on the dough, it slowly bounces back. If it bounces back immediately, the dough needs longer proofing time

Proofing:

If your steamer is not able to steam all buns at one go, do it in 2-3 batches. Make sure to cover the rest of the proofed buns and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid creating burn spots. Place some of the buns on the steamer. Close the lid and leave about 1/4-inch of gap to let some steam escapes. Steam on MEDIUM heat for about 15 minutes. Turn off the heat and wait for 5 minutes and then remove steamed buns from the steamer to cooling rack. This will prevent the bottom from getting wet and soggy

Steaming:

If you make extra and plan to store them, once the steamed buns have cooled down, place them on a baking sheet not touching each other and put them inside the freezer for 1 hour then transfer to a freezer bag

Storing:

https://content.jwplatform.com/videos/qsT32ayG.mp4

Learn how to make soft and fluffy steamed buns stuffed with savory pork fillings. Perfect for brunch, as a snack, or appetizer.

Chinese Steamed Pork Buns

Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

all-purpose flour ((375 g))

tsp yeast

tbsp sugar

tsp salt

sesame seeds

soy milk

sesame oil (or neutral oil)

tbsp neutral oil (for cooking)

cabbage

carrot ((150 grams))

chopped scallions or chives ((25 grams))

salt (or

tbsp toasted sesame oil

You can watch the video below for a step-by-step on how to make these buns.

In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm water and oil while mixing. Keep mixing until a dough is formed.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to let the dough rise.

Preparing the Dough

Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water. Roughly chop the noodles into small ½ inch long pieces.

Heat a pan. Add in 1 tbsp neutral oil. When the oil is hot, add in the chives, carrots, and cabbage. Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in noodles. Pour in the soy sauce, salt, and oil.

Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat. Adjust seasoning based on desired taste.

Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool while you prepare the wrappers

Cooking the Filling

Take the dough out of the bowl then stretch into a large ring. I do this by first punching a hold in the centre of the ball of dough.

Slice the dough into 12 or 16 pieces. Each piece will be around 50g if you divide them into 12. Each ball of dough will be around 38g if you divide them into 16 pieces.

Roll or shape each piece of dough into a ball.

To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 4 inches in diameter (for 38g wrapper) and around 5 inches (for 50g wrapper). If you can’t make them into a perfectly round shape, that’s okay! Mine weren’t perfect but I was still able to properly fold the pies together. It really takes some time and practice to get a hang of making wrappers.

Place the rolled out wrappers on a tray and cover with a dry towel to prevent them from drying out. Roll out the rest of the dough.

Preparing the Wrappers

Take a rolled out piece of wrapper and place around 2-3 tbsp of filling into the center. With one hand, crease the edges of the wrapper while you pinch down the creases with the other hand. You can refer to the video for a better idea.

Once you have gone around the edges of the wrapper, pinch and then twist to seal the buns. You can watch the video below for a step-by-step.

Place the bun on a flat surface and lightly press down the top.

Afterwards, place back the bun on the tray and cover with a towel to prevent it from drying out.

Repeat for the rest of the wrappers.

Making the Buns

Heat a pan with a lid, add in 1 tbsp of oil (for every 4 buns). When hot, add in the buns (creased-side first) and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust. Flip over and leave to cook until golden brown.*

Note: the number of buns per batch will depend on the size of your pan!

Prepare the lid of your pan. Using the lid as protection, carefully pour 4 tbsp of water (1 tbsp for each bun) into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam, until the water has evaporated, around 5-6 minutes. Take out the buns and repeat this step for the remaining ones.

Enjoy while hot! You can enjoy these with a dipping sauce if you’d like! I usually just like to mix together some soy sauce, sugar, chili sauce, and some sesame seeds.

Cooking the Buns

Place the cooked buns in an air-tight container and refrigerate for up to 5 days. To reheat, you can pan fry them again with a splash of water or oven-toast in low heat. You can also microwave the buns in a bowl with a splash of water.

Storing the Cooked Buns

You can freeze the cooked buns too and just reheat in the pan, oven toaster, or steam them before enjoying! No need to thaw.

To freeze, simply place the buns on a tray. Make sure they&#039;re spaced apart so they do not stick to one another. Leave the tray of buns to freeze for 5 to 6 hours or until hard. This way they won&#039;t stick to each other when stored later on. Afterwards, you can transfer the buns to a plastic or silicon bag and just reheat a piece at a time when you&#039;d like.

Freezing the Buns

https://www.youtube.com/watch?v=KBbqQHzkVSA

Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.

Full recipe here: http://thefoodietakesflight.com/pan-fried-cabbage-and-noodle-buns

———————————————

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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#vegan #buns #veganrecipes #chinese food

How to Make Pan Fried Veggie Buns | Vegan, Asian Recipe

Try this easy recipe for Siopao - Asado (Steamed buns with chicken Asado filling). It also includes a video for the instructions.

Siopao -Asado (Steamed buns with chicken filling)

water

pouch active dry yeast (- about 1 Tbsp)

all-purpose flour

shortening (or vegetable oil)

vegetable oil

Chicken Asado Filling

In a bowl, mix together the warm water, 1 Tbsp of sugar and yeast. Let stand for 5 minutes.

In a big bowl, combine the flour, rest of sugar and baking powder. Add the liquid to the dry ingredients and the 3 Tbsp shortening. Mix well until a dough forms.

Turn dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. Coat the dough with oil and place in a bowl. Cover the bowl with plastic wrap and let the dough rise for an hour or until it doubled in size.

Punch the dough down and turn it out onto a floured surface. Roll into a log and divide into 8-10 equal portions.

Form one into a ball and then using hand of rolling pin flatten it into about 4-5 inch circle leaving a small bulge in the middle. Scoop a tablespoon of filling and place it in the middle. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.

Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes. Turn off the steamer or remove from heat and let it stay closed for 5 minutes before removing the cover.

Let the buns cool a bit before serving.

https://www.youtube.com/watch?v=ypCFBRghnUo

Siopao is a kind of steamed buns that is a popular Filipino food especially for people on the go. It is filled with meat and there are usually 2 kinds to choose from...Asado or Bola-Bola. 
Asado can be either chicken or pork with Asado sauce while Bola-Bola is with pork meatball. A special Bola-bola siopao may have chorizo and salted egg.
It is usually sold in Chinese restaurants, as they were the ones who introduced Siopao to us. But Siopao can easily be seen sold along the streets and many food stands

For more great tips, details and to print this recipe, visit our homepage 👇
https://www.foxyfolksy.com/siopao-asado-steamed-buns

INGREDIENTS
▢1 cup warm water
▢1/4 cup + 1 tablespoon sugar
▢1 pouch active dry yeast - - about 1 Tbsp
▢2 1/2 cup all-purpose flour
▢1/2 tablespoon baking powder
▢3 tablespoons shortening - or vegetable oil
▢1 teaspoon vegetable oil

RECIPE NOTES
You may also use instant yeast and add it directly to the flour or dough without the need of proofing it first.

Here is my personal recipe for Asado Filling 👇
https://www.foxyfolksy.com/chicken-asado

For more great recipes, visit our homepage 👇
https://foxyfolksy.com

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SIOPAO ASADO

Filipino steamed buns with a special pork asado filling

Special Siopao Asado Recipe

onion

tbsp oyster sauce

cornstarch (diluted in 2 tbsp water)

salt and pepper (to taste)

tbsp cooking oil

tsp baking powder

yeast

tbsp sugar (combined

sugar (combined

tbsp shortening ((or 2 tbsp vegetable oil))

Heat oil

In a cooking pot, pour in and heat the cooking oil over medium heat.

Saute

Add in the garlic and onions. Saute until soft and aromatic.

Cook pork

Add in the pork. Cook until lightly browned.

Simmer

Pour in the soy sauce, the oyster sauce, and water and then bring to a boil. Simmer for 30 minutes or until pork is tender.

Thicken sauce

Add in the sugar and the diluted cornstarch. Stir for 2 to 3 minutes or until the sauce thickens. Set aside.

Filling Instructions

In a mixing bowl, add in the all-purpose flour mixture, baking powder, shortening (or vegetable oil), and then add in the diluted yeast mixture.

Knead

Mix until a dough is formed and continue to knead until smooth and no longer sticky.

Let rise

Cover the dough and set aside in a warm place for the dough to rise for 1 to 2 hours.

Knead the dough and cut into equal slices.

Shape

Form the dough into small balls and let it rise once again for 30 minutes.

Dough Instructions

Fill

Flatten the dough pieces and place the asado filling (about 1 tablespoon) in the middle of the dough and wrap around the filling, twisting at the top to secure.

Steam

Transfer the siopao into the steamer and steam in low heat for about 15 to ⁠20  minutes. You can keep the steamer lid on for 5 minutes after steaming to make sure the buns do not deflate.

Serve

Transfer to a serving plate or serving tray. Serve and enjoy!

Steaming Instructions

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