Siopao Asado

45 mins
Serves 12
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Directions

  1. 1Activate yeast by mixing 1/4 cup lukewarm water, 2-1/4 tsp yeast, and 1/2 tbsp sugar. Let it bloom for 5-10 minutes.
  2. 2Activate yeast by mixing 1/4 cup lukewarm water, 2-1/4 tsp yeast, and 1/2 tbsp sugar. Let it bloom for 5-10 minutes.
  3. 3Activate yeast by mixing 1/4 cup lukewarm water, 2-1/4 tsp yeast, and 1/2 tbsp sugar. Let it bloom for 5-10 minutes.
  4. 4In a mixing bowl, combine 3 cups all-purpose flour, 2 tbsp sugar, and 2 tsp baking powder. Whisk until well combined.
  5. 5In a mixing bowl, combine 3 cups all-purpose flour, 2 tbsp sugar, and 2 tsp baking powder. Whisk until well combined.
  6. 6In a mixing bowl, combine 3 cups all-purpose flour, 2 tbsp sugar, and 2 tsp baking powder. Whisk until well combined.
  7. 7Add 2 tbsp lard or vegetable shortening and the activated yeast to the flour mixture.
  8. 8Add 2 tbsp lard or vegetable shortening and the activated yeast to the flour mixture.
  9. 9Add 2 tbsp lard or vegetable shortening and the activated yeast to the flour mixture.
  10. 10Gradually add 3/4 cup water to the mixture and knead using a stand mixer with a dough hook until a dough forms. The dough should spring back when you poke it with your finger.
  11. 11Gradually add 3/4 cup water to the mixture and knead using a stand mixer with a dough hook until a dough forms. The dough should spring back when you poke it with your finger.
  12. 12Gradually add 3/4 cup water to the mixture and knead using a stand mixer with a dough hook until a dough forms. The dough should spring back when you poke it with your finger.
  13. 13Grease a glass bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.
  14. 14Grease a glass bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.
  15. 15Grease a glass bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.
  16. 16Prepare the asado filling by mixing 1-1/2 tbsp light soy sauce, 1-1/2 tbsp oyster sauce, 1 tbsp hoisin sauce, and 2 tbsp sugar.
  17. 17Prepare the asado filling by mixing 1-1/2 tbsp light soy sauce, 1-1/2 tbsp oyster sauce, 1 tbsp hoisin sauce, and 2 tbsp sugar.
  18. 18Prepare the asado filling by mixing 1-1/2 tbsp light soy sauce, 1-1/2 tbsp oyster sauce, 1 tbsp hoisin sauce, and 2 tbsp sugar.
  19. 19In a separate bowl, make a cornstarch slurry by combining 1 tbsp cornstarch and 1/4 cup water.
  20. 20In a separate bowl, make a cornstarch slurry by combining 1 tbsp cornstarch and 1/4 cup water.
  21. 21In a separate bowl, make a cornstarch slurry by combining 1 tbsp cornstarch and 1/4 cup water.
  22. 22Sauté chopped garlic in cooking oil until fragrant. Add chopped onions and cook until translucent.
  23. 23Sauté chopped garlic in cooking oil until fragrant. Add chopped onions and cook until translucent.
  24. 24Sauté chopped garlic in cooking oil until fragrant. Add chopped onions and cook until translucent.
  25. 25Add 1 lb or 1/2 kilo of pork belly and cook until browned. Add the sauce mixture and 1 piece of star anise, and simmer for about 30 minutes, or until tender, stirring occasionally.
  26. 26Add 1 lb or 1/2 kilo of pork belly and cook until browned. Add the sauce mixture and 1 piece of star anise, and simmer for about 30 minutes, or until tender, stirring occasionally.
  27. 27Add 1 lb or 1/2 kilo of pork belly and cook until browned. Add the sauce mixture and 1 piece of star anise, and simmer for about 30 minutes, or until tender, stirring occasionally.
  28. 28Shred the cooked pork and set it aside to cool.
  29. 29Shred the cooked pork and set it aside to cool.
  30. 30Shred the cooked pork and set it aside to cool.
  31. 31Once the dough has risen, release the air pockets. Divide the dough into small logs, cut into equal pieces, and roll them into balls.
  32. 32Once the dough has risen, release the air pockets. Divide the dough into small logs, cut into equal pieces, and roll them into balls.
  33. 33Once the dough has risen, release the air pockets. Divide the dough into small logs, cut into equal pieces, and roll them into balls.
  34. 34Flatten each dough ball, leaving a small bulge in the center, and add a spoonful of the cooled asado filling. Gather the edges of the dough, twist, and pinch to seal.
  35. 35Flatten each dough ball, leaving a small bulge in the center, and add a spoonful of the cooled asado filling. Gather the edges of the dough, twist, and pinch to seal.
  36. 36Flatten each dough ball, leaving a small bulge in the center, and add a spoonful of the cooled asado filling. Gather the edges of the dough, twist, and pinch to seal.
  37. 37Place the siopao on parchment or wax paper, cover with plastic wrap, and let it rise for 30 minutes.
  38. 38Place the siopao on parchment or wax paper, cover with plastic wrap, and let it rise for 30 minutes.
  39. 39Place the siopao on parchment or wax paper, cover with plastic wrap, and let it rise for 30 minutes.
  40. 40Steam the siopao for 15-20 minutes.
  41. 41Steam the siopao for 15-20 minutes.
  42. 42Steam the siopao for 15-20 minutes.

Ingredients

  • 0.25 cup lukewarm water
  • 0.25 cup lukewarm water
  • 0.25 cup lukewarm water
  • 2.25 tsp yeast
  • 2.25 tsp yeast
  • 2.25 tsp yeast
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tbsp lard or vegetable shortening
  • 2 tbsp lard or vegetable shortening
  • 2 tbsp lard or vegetable shortening
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp Oyster Sauce
  • 1.5 tbsp Oyster Sauce
  • 1.5 tbsp Oyster Sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 1 tbsp chopped garlic
  • 1 tbsp chopped garlic
  • 1 tbsp chopped garlic
  • 1 tbsp chopped onion
  • 1 tbsp chopped onion
  • 1 tbsp chopped onion
  • 1 lb or 1/2 kilo pork belly
  • 1 lb or 1/2 kilo pork belly
  • 1 lb or 1/2 kilo pork belly
  • 1 piece star anise
  • 1 piece star anise
  • 1 piece star anise
  • 1 flour
  • 1 flour
  • 1 flour

Equipment

tongssteamermeasuring cupmixing bowlwhiskstand mixer with dough hookbowlplastic wrapbench scraperrolling pinfrying panspatula