Siopao
Siopao is a Hokkien term for baozi, literally meaning "steamed buns". It has also been incorporated in to Thai cuisine where it is called salapao.
A popular food item in the Philippines and Thailand, siopao and salapao do not require utensils to eat and can be consumed on-the-go. Like bāozi, there are different varieties based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, or shrimp)
1. Dissolve 1 T instant yeast in 1 1/2 C water. Set aside.
2. Mix together:
1/2 c sugar 1 tsp. salt 1 tsp. baking powder
4 1/2 C sifted all- purpose flour 3 T shortening
3. Make a well in the center and add in the dissolved yeast. Knead until the dough is smooth and elastic. Use a food processor if you have one, makes it easy and fast.
4. Cover the top of the dough with plastic wrap. Allow to rise in a warm area for 30 - 45 minutes or double in bulk.
5. Punch down dough. Divide into 15 portions. Form each portion into a ball.
6. Flatten the dough and fill with cooked- filling and a slice of hard boiled egg. Seal edges very well.
7. Put a sheet of paper in the bottom of filled dough. Allow to rise for 15- 20 minutes.
8. Steam at very high heat for 8-10 minutes. Remove from heat.
Pork or Chicken Filling (good for 2 dough recipes)
1. Heat 1/2 c oil. Add in 1 head crushed garlic and 1/4 c brown sugar. Cook until the sugar is caramelized.
2. Add in the following ingredients:
1/4 c soy sauce 1/2 tsp salt 2 star anise 1/2 tsp vetsin (optional)
3. Add in 1/2 kilo pork neck or deboned chicken meat or use both. Add in 1 1/2 C to 2 C water.
4. Bring to a boil. Lower heat and cook until meat is tender or pressure cook for 15- 20 minutes.
5. Thicken the sauce with cornstarch. Freeze the filling after cooling.