Special Siopao Asado – Bisaya Style
While it is a distinctively Chinese dish, the siopao has become a part of the diet of cebuanos. There are many places where you can find siopao in Cebu.
Siopao, literally meaning “steamed bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. Introduced in the Philippines by Ma Mon Luk, a Chinese immigrant, during the 1920s.
Siopao is very popular dim sum in the Philippines even though this came from the Chinese. There are many kinds of fillings that can be used in this siopao recipe but asado is the most popular. Siopao is the Filipino version of steamed bun, it’s a dough filled with a sweet and savoury meat filling and cook by steam.
Siopao Asado or Hot Buns is a type of dumpling with sweet pork filling.
For the siopao dough:
2 tsp dry active yeast
4 cups all-purpose flour
1/8 cup lard
1/2 cup sugar
1¼ cups warm water
1/4 tsp salt
For the pork Asado filling:
1/2 kilo pork belly or pork shoulder slice into small pieces
4 Tbsp cooking oil
6 cloves garlic, minced
1 medium-size onion, minced
1 tsp black pepper
2 Tbsp cornstarch (diluted in 1/2 cup water)
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup banana ketchup
1 tsp salt – (add more if desired)
2 cups water (add more if the meat is not yet cooked)
6 Pieces Hard Boiled Egg – Sliced into the desired size
Prepare the Asado filling first. In a skillet, heat oil and saute garlic and onion.
then add the sliced pork and stir-fry until the pork becomes light brown or until cook.
Add the soy sauce, pepper, salt, ketchup and sugar and add 2 cups water and simmer for at least 45 minutes or until meat is tender
Add in the diluted cornstarch and keep stirring until the sauce becomes thick. Let it cool in the freezer to make it easier to fill the dough.
To make the dough, mix yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
Mix together sugar, salt, and oil in a bowl. Add the yeast mixture then add half of the flour and mix well and let it sit for 20 min. before adding the remaining flour.
Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a greased bowl.
Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
Flatten dough pieces with a rolling pin or by hand. Use the spoon on prepared Asado filling into the centre along with the sliced – desired size hard-boiled egg.
Wrap the filling and egg, 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 it rise again for 1 to 1-1/2 hours or until double its size
Steam for 10 to 15 minutes or until cooked.