Siopao Pinoy Style Dim Sum

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

Ingredients

• 4 scallions
• 1 large fresh gingerroot, unpeeled
• 2 cups corn oil
• 1/3 cup dried chili pepper flakes
• 1/2 cup soy sauce
• 3 tablespoons chili hot pepper oil
• 1 lb lamb or chicken, cut into small pea sized pieces
• 3 tablespoons sesame oil
• 1 cup onion, chopped
• 2 garlic cloves, chopped finely
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 3 tablespoons oyster sauce
• 1/2 cup chicken stock
• 3 tablespoons sugar, or
• 3 tablespoons brown sugar
• 1 tablespoon shaoxing or dry
• 1/2 teaspoon black pepper, ground
• 1 tablespoon cornstarch, plus
• 1 teaspoon cornstarch
• 4 hard-boiled eggs, cut into small cubes
• 1/4 ounce active dry yeast
• 1 1/4 cups tepid water
• 6 cups all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 3 tablespoons lard, softened at room temperature
• 1/2 cup milk
• 2 teaspoons baking powder

Recipe

• 1 preparations / notes:.
• 2 1. you can make a soy sauce – chili pepper oil dip in advance if desired. see recipe below….
• 3 2. make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
• 4 3. have a couple of damp towels on hand to cover dough during various parts of the recipe.
• 5 4. move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
• 6 5. it will take about an hour for the dough to rise.
• 7 6. soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the siopao.
• 8 7. cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
• 9 8. it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), i had a larger oblong one that i made due with.
• 10 9. restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, lamb, beef, etc. if you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. my chicken filling usually has no dot, lamb filling red.
• 11 chili pepper oil instructions:.
• 12 cut each scallion into 3-inch lengths.
• 13 smash ginger root with side of cleaver.
• 14 heat oil in a wok over high heat. add scallions and ginger. turn off heat immediately. after 5 minutes, discard the scallions and ginger. cool for 5 more minutes.
• 15 place chili flakes in a bowl and ladle the cooled oil over them. cover and leave over-night at room temperature. strain oil and bottle it. store the chili flakes in a covered jar. both will keep indefinitely if refrigerated.
• 16 soy sauce – chili pepper oil dip instructions:.
• 17 the soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
• 18 siopao filling instructions:.
• 19 heat the 3 tbsp of sesame oil in a wok at high heat. using a spatula, coat the sides of the wok about half way up with the hot oil.
• 20 sauté the garlic and onion in sesame oil.
• 21 add the lamb or chicken and stir-fry until lightly brown.
• 22 add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. add more soy, hoisin, oyster sauce or sugar to taste.
• 23 remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (it’s easier to handle when cold).
• 24 siopao dough instructions:.
• 25 check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
• 26 mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
• 27 add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
• 28 turn out the dough a lightly floured surface. and knead until it loses most of its stickiness.
• 29 place the dough ball into an oiled ceramic bowl and cover with a damp towel. i used a ceramic coated le creuset dutch oven.
• 30 warm your oven on its lowest setting for 2 minutes and then turn off.
• 31 place the covered dough in the oven for 1 hour or until the dough has doubled in volume. the dough is now ready to be used for the siopao recipe.
• 32 siopao assembly instructions:.
• 33 punch down dough and divide in half.
• 34 reserve one of the halves in the bowl and cover with the damp towel. roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
• 35 cut into 12 equal portions and cover with damp towel.
• 36 roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. roll the edge thinner than the center. note: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), i had a larger oblong one that i made due with.
• 37 hold the dough disk in hand and place a tablespoon of filling at the center.
• 38 begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
• 39 gently guide the filling into the pocket with your holding hand’s thumb if need be.
• 40 continue pleating around to complete the pocket and close it off by twisting the pleats together.
• 41 attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. cover up reserved ones with a lightly damp towel until ready to cook. let the buns rise again for 20 – 45 minutes.
• 42 continue the rolling and filling procedures until you have made the first 12 siopao buns. repeat procedures with the remaining ingredients.
• 43 siopao cooking instructions:.
• 44 place hot water in a wok to come within an inch of the bottom of the steamer. boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
• 45 arrange the siopao, paper side down in an oiled steamer basket allowing room between each. i’ve cooked siopao in two sets of dual stacked steamers with great results.
• 46 set the steamer over the wok for 10 – 15 minutes. resist the urge to lift the lid while steaming. it will stop the dough from rising.
• 47 remove steamers and allow siopao to cool a little before moving to wire cooling rack. serve warm.
• 48 the siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.