PINOY SIOPAO RECIPE (With Pork Filling)

DOUGH INGREDIENTS:

• 2 cups warm water
• 1 pouch dry yeast
• 3 tablespoons sugar (added to the yeast mixture).
• 5 cups all purpose flour
• 1/2 cup sugar (added to the flour mixture).
• 1-1/2 tablespoons baking powder (added to the flour mixture).
• 6 tablespoons shortening (added to the flour mixture).

ASADO FILLING:

• 2 lbs. pork (chopped into small pieces).
• 3 tablespoons shortening
• 2 tablespoons garlic, minced.
• 1 onion, minced.
• 3 tablespoons oyster sauce.
• 1 tablespoon hoisin sauce ( optional).
• 4 tablespoons sugar.
• 2 tablespoons cornstarch, diluted in 1/4 cup of water.
• 4 tablespoons soy sauce.

COOKING PROCEDURE FOR THE ASADO FILLING:

• In a pan or a wok heat shortening until it melts.
• Saute the garlic and onions together and mix well.
• Put-in the pork and let it cook until no pink color on the meat left.
• Add in soy sauce, oyster sauce, hoisin sauce (optional), and sugar. Mix it well.
• Let it simmer for 30 minutes.
• Add in cornstarch (diluted in water) and mix it well until the sauce texture becomes thick.

MAKING THE DOUGH PROCEDURE:

• On a bowl, place 2 cups warm water.
• Add in the yeast and sugar. mix it well until yeast diluted and set aside. Wait for 15 minutes until you can see bubbles on top.
• In a large mixing bowl, put in flour, baking powder, shortening and the warm water-yeast-sugar mixture. Mix it well.
• You have to kneadthe combined mixture until dough texture becomes fine and cover it.
• Set aside for an hour to make the dough rise.
• Once dough is ready you can starr kneading te dough again and cut individual slices for the siopao.
• Using a rolling pin to flatten the dough.
• Once flat and round, put por filling on the middle of the flatten dough and wrap it.
• Place your finished siopao in a steamer. Let it steam for 15-20 minutes.
• Serve!