Siopao -My Own Style

 

 

Hello guys, here’s another recipe on my cooking list; or it might be on your list too! Today I am making a Siopao recipe. For us Filipino’s, we call it as Siopao, and some would call it as steamed buns. I’d love eating this for an afternoon snack together with cold drinks or even also for dinner with my family. Most home bakers out there has so many ideas on how these homemade steamed buns recipe were made with various filling but this time, allow me to share mine. As long as you have all the needed ingredients and paraphernalia’s available in your kitchen, it’s not impossible to try this one at home!

Since we are now in summer season, and of course it’s obviously hot inside and out, I’m thinking of a food which will no longer need an oven for now. Just a thought, why not try making a Siopao! Exciting! Might as you as well and will get interested on this too! I adopted this recipe from my previous post and did some experiment on my Shakoy click this link for the recipe. Why!?- Because the dough I am using here is the one I made from my Shakoy dough! Hmmmmm…..this is quite experimental! I’m hoping this would turn out right! And Yesss.,,,! I’ve made it though! From using yeast as leavening ingredient, I used baking powder instead… I am also using chicken, veggies and egg for filling.

The procedure is quite long but don’t get turn-off because once you’ve performed it, everything are just simple and it’s worth the effort. Remember, cooking is like  doing an experiment. Expect that some attempts would fail; and some are successful! If cooking does interests you, start with lesser amounts by dividing all the ingredient. Once you've worked well and successful, that would be the time for you to try and cook more. Happy kneading! :)

Ingredients:

Dough

• 5 cups (about 1 kilo) all-purpose flour (reserve 1 cup for add-on/dusting)
• 2 tablespoons brown sugar
• 3 tbsp. baking powder (you can use yeast: 3 teaspoons)
• 1 tsp salt
• 1-2 cups lukewarm water, divided

Filling

• 4 large eggs, boiled (divide each eggs into 4 slices)
• 1 lb boneless chicken, shredded
• 1 onion, minced
• 1 tbsp garlic, minced
• 1 cup potato, diced
• 1 cup carrot, diced
• 1/2 tsp salt
• 1 tsp sugar
• 1-2 tbsp cooking oil

 

 

                                                  Freshly cooked Siopao

Covering Siopao Filling

Procedure for Siopao:
 

Dough

1.    In a clean bowl sift together flour, baking powder and salt. Mix well. Before mixing everything in, don't forget to set aside 1 cup of flour for dusting and for add-on later.

2.    In a separate bowl, pour 1 1/2 cup of water. Add sugar. Stir until sugar has melted.

       If using yeast: Sift flour and salt in a bowl and mix well. In a separate bowl, pour cups of water (lukewarm) with sugar. Pour yeast and set aside for 5mins to bloom.
 

3.    Gradually add flour to the water and sugar mixture (or to the yeast mixture, if using). Mix well until everything is completely combined. If the mixture appears dry, gradually add remaining 1/2 cup of water, and knead to form a ball.

4.    Dust a clean surface with flour. Knead. Grease hands with oil while you continue kneading. If dough is still sticky, sprinkle small amount of flour on the surface. If the dough is still dry, grease hands with oil and knead more until you get the desired consistency. You’ll know if the dough is set and ready to use when you feel it’s soft, smooth and elastic in texture.

5.    Cut the dough into small pieces depending on what size you want for your siopao. Form into circles and place these in a baking sheet or in flat surfaced container. Set aside.

Filling:

1.    Pour the cooking oil in a pan over medium heat. Saute the garlic and onions.

2.    Add the shredded chicken then cook about 5mins or until turns light brown.

3.    Add about 2-3 tablespoon of water then stir. Add-in carrots and potatoes and simmer for about 4-5 minutes.

4.    Sprinkle sugar and salt then simmer for another 5 minutes

5.    Turn off the heat. You can drain excess liquid. Allow to cool.

To assemble

Take each of the dough and flatten to form a circle. You can use rolling pin or anything available in your kitchen to flatten. Put a spoonful of siopao filling in the middle of the circle. Place sliced egg over the filling. Cover up the filling with the dough to form a siopao. Place a small square of paper under the siopao so it won't stick to the steamer while cooking. Repeat procedure until you finish everything. Steam for about 10-12 minutes. (I’m not good in covering or to form this into siopao but you can always use your creativity here to make this job simple. Just be sure to put enough amount of filling: 1 1/2 tablespoon for you to easily cover it).

Makes 10-12 Siopao depending on size.

You can divide all the ingredients if you want to try this recipe lesser than approximated serving.