How to Cook Toasted Siopao and Fried Siopao
Crunchy Cravings: Indulge in the Irresistible Charm of Toasted Siopao - A New Twist on a Filipino Classic! These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao.
Servings: 8 servings
Calories: 330kcal
Ingredients
Ingredients for the siopao dough:
- 3/4 kilo all-purpose flour
- 350 ml evaporated milk warm
- 1 cup orange softdrinks e.g. Mirinda
- 1/2 cup lukewarm water
- 2 tsp. active yeast
- 1/2 cup sugar
Ingredients for the siopao filling:
- 500 grams ground pork
- 1/2 cup onions chopped
- 2 eggs beaten
- 1/4 cup sesame oil
- 1 Tbsp. light soy sauce
- 2 Tbsp. hoisin sauce
- Salted eggs quartered
- 1 pc chorizo sliced
Instructions
How to make siopao dough:
- In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.
- Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.
- Then add the softdrinks on the mixture while stirring.
- When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.
- Press and fold the dough a few times to make it smooth.
- Then form it into a ball and put it in a large greased bowl.
- Cover it with a moist towel and let it rise for an hour.
How to make the siopao filling:
- Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.
- Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.
To assemble the siopao:
- Take the risen dough and punch it. Fold and punch it again repeatedly.
- Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
- Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
- Fill the center with the filling, a piece of salted egg and a slice of chorizo.
- Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
- Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
- Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
To make fried siopao:
- Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.
- In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.
- Add about 1/4 cup water on the skillet and cover.
- Lower the heat and let it steam for four minutes more.
To make toasted or baked siopao:
- Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.
Notes
Cooking Tips:
- Perfectly Baked Buns: For a golden-brown finish, brush the tops of your siopao with a mixture of beaten egg and a splash of milk before baking. This simple step adds a glossy sheen and helps seal in moisture, ensuring your buns come out beautifully browned and deliciously fluffy.
- Flavorful Filling: To enhance the taste of your filling, marinate the pork belly in beer overnight. This not only tenderizes the meat but also infuses it with a rich, malty flavor that pairs perfectly with the savory notes of the siopao sauce.
- Creative Garnishes: Elevate your toasted siopao presentation by adding a sprinkle of toasted sesame seeds on top before baking. This not only adds a nutty crunch but also creates a visually appealing contrast against the golden-brown bun, making your siopao a feast for the eyes as well as the taste buds.