Siopao

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 6 cups flour
• 1 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
• 6 hard-boiled eggs
• 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 cloves garlic
• 3 teaspoons salt
• 6 teaspoons baking powder

Recipe

• 1 mix flour, salt and baking powder in a medium bowl, set aside.
• 2 in another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
• 3 mix thoroughly.
• 4 cover with a cloth and let rise 1 hour.
• 5 meanwhile, dissolve the white sugar in the boiling water.
• 6 stir well then let cool to luke warm.
• 7 pour into the yeast mixture, then add the rest of the prepared flour mixture.
• 8 stir to blend well.
• 9 grease a large bowl.
• 10 turn dough out a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
• 11 place ball into bowl, turn once and cover with a damp cloth.
• 12 let rise 2 hours or until doubled.
• 13 meanwhile saute the garlic and onions in a small amount of oil in a wok.
• 14 add meat and stir fry for 1 minute or until meat is no longer pink.
• 15 add soy sauce, oyster sauce and brown sugar.
• 16 pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• 17 remove from heat and let cool.
• 18 punch down dough and knead on a floured board for 3 to 5 minutes.
• 19 divide dough and roll each half into a 12x2 inch log.
• 20 cut each into 12 pieces, making 24.
• 21 roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
• 22 dust with flour if needed to prevent sticking.
• 23 if using, place 1 slice of egg into center of dough round, then 1 t.
• 24 of filling with sauce.
• 25 gather sides of round, pinch together and twist.
• 26 place pinched side down on parchment paper and place in steamer.
• 27 repeat until done.
• 28 cover with a damp cloth and let rise for 1 hour.
• 29 steam siopao for 20 minutes.
• 30 you can freeze cooked siopao, simply re-steam for 10 minutes.