Although it originated from China, siopao is a popular snack among many Pinoys. Siopao is basically a hot bun or steamed bun filled with tasty meat fillings like pork asado, meatballs or chicken. Some even opt to put boiled egg inside. But out of all the fillings, asado proves to be the favorite of majority of Pinoys.
If you want to earn extra income at the comfort of your home, you can try making siopao which you can sell to loved ones, friends, officemates and neighbors. Here’s an easy-to-follow recipe from Panlasang Pinoy.
for Siopao Dough
- 2 teaspoon dry active yeast
- 4 cups flour
- 2 tablespoons shorterning or lard
- 3/4 cup sugar
- 1 1/4 cups warm water
- 1/4 teaspoon salt
for Pork Asado Filling
- 1/2 kilo pork, sliced into small pieces
- 3 tablespoon cooking oil
- 1/2 head minced garlic
- 1 minced medium size onion
- 2 tablespoons cornstarch (diluted in 1/4 cup water)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons oyster sauce
- 1 tablesoon Hoisin sauce (optional)
- 2 cups water
- For the asado filling, heat oil and sauté garlic and onion in a skillet.
- Add sliced pork and stir fry until it becomes light brown.
- Put soy sauce, oyster sauce, hoisin sauce and sugar. Stir cook and add 2 cups of water. Simmer for at least 45 minutes.
- Put diluted cornstarch and stir cook until the sauce thickens. Set aside.
- For the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside from 10 to 15 minutes.
- In a bowl, mix sugar, salt and oil. Put the softened yeast and add half of the flour. Mix well.
- You may now add the remaining flour. Continue mixing until well blended. Knead on floured board until smooth.
- Shape the dough into a ball and put in a greased ball. Put oil on the surface of dough.
- Cover this with wet cloth. Allow it to rise from 30 to 40 minutes in a warm place.
- Punch down dough then divide it into preferred sizes. Shape into balls and allow it to rise again for 30 minutes.
- Using a rolling pin, flatten dough pieces. Put prepared asado filling into the center of the dough using spoon.
- Seal the dough by twisting the top. Shape into small balls.
- Put a piece of clean wax paper at the bottom of the balls so that they won’t stick to the steamer.
- Allow the balls to rise from 1 to 1 1/2 hours or until double in bulk.
- Steam for 10 to 15 minutes until cooked.
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