Siopao (filipino Steamed Buns)

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 cups flour
• 1 (1/4 ounce) package active dry yeast
• 1 lb cubed lamb loin or 1 lb chicken thigh
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water
• 1/2 cup boiling water
• 2 green onions
• 4 teaspoons light soy sauce
• 4 teaspoons brown sugar
• 4 teaspoons oyster sauce
• 1 teaspoon cornstarch (dissolved in 2 t. water)
• 2 garlic cloves
• 3 teaspoons salt
• 6 teaspoons baking powder

Recipe

• 1 siopao dough:
• 2 mix flour, salt and baking powder in a medium bowl, set aside.
• 3 in another bowl dissolve yeast in lukewarm water then add 1 cup of the lour mixture.
• 4 mix thoroughly.
• 5 cover with a cloth and let rise 1 hour.
• 6 meanwhile, dissolve the white sugar in the boiling water.
• 7 stir well then let cool to lukewarm.
• 8 pour into the yeast mixture, then add the rest of the prepared flour ixture.
• 9 stir to blend well.
• 10 grease a large bowl.
• 11 turn dough out a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
• 12 place ball into bowl, turn once and cover with a damp cloth.
• 13 let rise 2 hours or until doubled.
• 14 siopao filling:
• 15 saute the garlic and onions in a small amount of oil in a wok.
• 16 add meat and stir fry for 1 minute or until meat is no longer pink.
• 17 add soy sauce, oyster sauce and brown sugar.
• 18 pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• 19 remove from heat and let cool.
• 20 how to make siopao:
• 21 punch down dough and knead on a floured board for 3 to 5 minutes.
• 22 divide dough and roll each half into a 12" x 2" log.
• 23 cut each into 12 pieces, making 24.
• 24 roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
• 25 dust with flour if needed to prevent sticking.
• 26 add 1 tbs of filling with sauce.
• 27 gather sides of round, pinch together and twist.
• 28 place pinched side down on parchment paper and place in steamer.
• 29 repeat until done.
• 30 cover with a damp cloth and let rise for 1 hour.
• 31 steam siopao for 20 minutes.
• 32 you can freeze cooked siopao, simply re-steam for 10 minutes.