Ingredients for Siopao Dough:
- 3 cups cake flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp rapid rise yeast
- 1 tsp baking powder
- 1 cup lukewarm milk
- 3 tablespoons oil
- Note: 1 tsp of vinegar to be added in the water for steaming to make the dough whiter
Instructions for Siopao Dough:
- Combine flour, sugar, yeast, salt, and baking powder in a large bowl. Pour in milk and mix several times just to moisten the dry ingredients. Add oil and mix until a dough forms.
- Tip the dough onto a flat surface and knead until smooth and elastic. This usually takes about 10-12 minutes by hand or 8-10 minutes with a mixer.
- Rest the dough for 20-30 minutes or until it has risen to almost double its original size. (Meanwhile, prepare the filling)
Ingredients for the Asado Filling:
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound pork butt or shoulder, cut into large chunks
- 2 cups water
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons sugar
- 2 star anise
- 1 tablespoon cornstarch
Instructions for the Asado Filling:
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, turning as needed, until lightly browned.
- Add 2 cups of water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.
- Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add more water in half-cup increments as needed to maintain 1 1/2 cups liquid.
- With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.
Finale:
- Cut the dough into 16 equal parts. Add 1 tbsp of filling, then make pleats, twist, and seal on top. Add wax paper to the bottom of the dough. Rest the filled siopao for about 30 minutes.
- Steam at medium heat for 12-15 minutes.
Enjoy!
