Friday, February 27, 2015

Daring Baker's Challenge: Siopao (Asian Filled Buns)

I get so excited when I make something new and this is something I had a lot of fun making and would definitely make again. One of the reasons I really like this recipe is because you can fill them with anything. I made a pork asado filling that worked beautifully, but you could make any filling that you want to, sweet or savory.

The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough. If you would like to know more about the Daring Bakers you can visit their website

Recipe 1: Siopao Dough and Siopao
Original recipe in volume (cup & spoon) measurements
Servings: 12 large buns

1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups (360 ml) warm water
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) melted butter
1 teaspoon (5 ml) salt
4 to 5 cups  (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour
1 egg for egg-wash for the buns

1. Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
2. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven't already pre-made it to let it cool (see recipe below)
3. Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.
4. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.
5. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.
6. Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
7. Preheat oven to moderate 350°F/180°C/gas mark 4.
8. Beat 1 egg in a small bowl for egg wash and brush on top of each bun.
9. Bake buns for about 20 minutes, until golden brown. Serve warm.

Recipe 2: Siopao Savory Filling (Pork Asado)
Servings: 12
1 tablespoon (15 ml) vegetable or olive oil
1 lb (½ kg) ground pork or pork shoulder, cubed
1 small yellow onion, diced
4 cloves garlic, minced
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) oyster sauce (or hoisin sauce if that's what you have handy)
1 tablespoon sugar (optional--Filipinos like the sweetness)
Salt and pepper to taste
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) cold water

1. Heat oil in skillet.
2. Saute yellow onion, then add garlic and cook for a minute. 3. Add pork and brown it in the skillet.
4. Add soy sauce, oyster or hoisin sauce, and sugar, and cook filling until pork is cooked through, about 15 minutes. Taste and add salt and pepper as desired.
5. Place cornstarch and water into a small bowl and stir with fork or small whisk until cornstarch is dissolved.
6. Stir cornstarch mixture into filling and cook for an additional 2 minutes. Then remove from heat and cool before making the siopao.

1 comment:

  1. The Siopao Asian steamed buns featured on your blog are truly inspiring! As a baking enthusiast from Chennai, I'm always on the lookout for unique recipes. Your detailed instructions make me consider exploring Baking Courses In Chennai for a hands-on experience!


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