Siopao Asado

When I was in highschool at St. Annes Academy  I used to sell these siopao to my teachers and friends and it was a hit. My kids and husband favorite merienda. The recipe makes a lot about 2 dozens depending the size, but  it freezes well. It is a good winter snack or eaten with soup or goto.


Recipe Hint:  Please check yeast expiration date!
                     Add a teaspoon of vinegar to the water steamer to whiten the dough while steaming.
                     Use a lukewarm water(maligamgam na tubig) to the yeast.
                     Cover the steamer lid with a cheesecloth to avoid soggy siopao.It catches the water
                      condensation.

Mixt. 1

1 1/2 c. lukewarm water
1T. Yeast
2T. sugar
 mix it until frothy.

Mixt. 2

41/2c. APF
2/3c. sugar
3T oil/shortening/lard
1T.baking powder
24 square paper 2x2 or use a coffee filter
Sift all dry ing. and add the frothy yeast mixture
 Knead unti smooth adding more water if needed. Form into a ball and place in a greased bowl cover with damp cloth,place in an OFF oven or a warm place until double  in size.Punch the center to release gas and let it rise again. Roll into a floured surface into a log and cut into 24 pieces. Flatten the dough into round make sure the middle is thicker than the edges. Place 2 T.  of  cooled asado filling  and gather all the edges and seal it by twisting it. Smooth side up , place a square paper at the bottom . Put them in the steamer basket and cover with damp cloth and let it rise for 10 min.
Put a teaspoon of vinegar in the water steamer and steam for 10-15 minutes.Dont forget to place  a cheesecloth on top of the lid to absorb the excess water.Enjoy!!!



Asado Filling:

1 1/2 Lb. of pork loin cut thinly
4T.charsui sauce( I used lee kumkee) or  just mix 4T.brown sugar,2T soy.3T hoisin,1/2t. 5 spice powder and a little pepper if  you cant find the charsui sauce.   Marinate overnight and bake at 350 until tender about 35 minutes,cut into small pieces .

Sauce:
mix the cooked pork with 2T.cornstarch,hoisin,sugar to taste and pepper and some of the sauce from the cooked meat, cook it until thicken    add water if needed. let  it cool . You could add the filling  into fried rice too.   The siopao procedure  is a bit long but it is all worth it!