The Chinese siopao is a soft, pillowy mantao stuffed with a sweet pork filling. It’s got flavors of a sweet-style adobo plus a few warm spices that will make you want to eat more than one.
Asado Siopao Recipe
Asado Siopao Ingredients
- 1/2 Cup sugar plus 2 tablespoons (for yeast)
- 1/2 Cup water warm
- 1 tablespoon active dry yeast
- 5 cups all-purpose flour divided, more as needed
- 1 teaspoon baking powder
- 3 tablespoons vegetable shortening
- 1/2 kilogram pork liempo cut into cubes
- 1/2 kilogram pork kasim cut into cubes
- 1/4 Cup Vinegar
- 1/2 Cup Soy Sauce
- 3/4 Cup sugar
- 1 teaspoon Salt
- 1 piece bay leaf
- 1 piece star anise
- 1 piece cinnamon stick
- 2 cups water
- 1 tablespoon cornstarch dissolved in 3 tablespoons water
- Make the dough: dissolve the 2 tablespoons sugar in water. Sprinkle yeast and let it stand for 5 to 10 minutes. (Yeast mixture should bubble and become frothy. If not, use a fresh pack of yeast.) In a large mixing bowl, combine 2 1/2 cups flour, remaining sugar, and baking powder. Add yeast and shortening to flour mixture. Mix well. Cover and let rest for 1 hour.
- Add another 2 cups flour to the sponge mixture, and mix well. Transfer the dough to a clean table, and knead until smooth. Add more flour, 1/4 cup at a time, if the dough is still sticky.
- Divide the dough into 24 portions. Working with 1 dough ball at a time, flatten dough into a round shape and fill each portion with meat. Make sure that the edge doesn’t get any of the filling to seal properly. Let the buns rest for 15 minutes before steaming.
- Make the filling: place both kinds of pork, vinegar, soy sauce, sugar, salt, bay leaf, star anise, cinnamon stick, and water in a pot. Bring to a boil then simmer until the meat is tender. Remove bay leaf, star anise, and cinnamon stick. Dissolve cornstarch in cold water, and add to meat mixture. Let it simmer until thickened. Cool until ready to use.