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Food and Recipe Siopao

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 15, 2015.

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    Savory Siopao Filling
    Ingredients:

    4 tablespoons uncooked rice
    1 tablespoon oil
    4 cloves garlic, minced
    1 pound course ground pork
    1 tablespoon tamari sauce
    ½ tablespoon fish sauce
    One shallot, minced
    Juice of one lime
    1 jalapeno, minced (and seeded, if desired to reduce spice)
    2 tablespoons chopped cilantro
    1 tablespoon cornstarch
    1/4 cup cold water

    Procedure:

    1. Toast the rice in a hot dry skillet, stirring often, until nutty and brown. Grind or pound into a course powder.
    2. Heat oil in a skillet over medium heat, then add garlic and cook for a minute. Add pork, tamari sauce, fish sauce and shallot. Cook until the pork is cooked through. Stir in lime juice, jalapeno, cilantro and toasted rice.
    3. Place cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.
    4. Stir the cornstarch mixture into the filling and cook for a minute until thickened. Remove from the heat and cool completely before making the rolls.

    Siopao Rolls

    Ingredients:
    2 teaspoons active dry yeast
    1 1/2 cups lukewarm water
    1 tablespoon sugar
    2 tablespoons melted butter
    1 teaspoon salt
    4 to 5 cups all-purpose flour
    1 egg, beaten, for the egg-wash

    Procedure:

    1. Mix yeast, water, sugar, melted butter, and salt together in a large mixing bowl. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
    2. Cover the bowl with greased plastic wrap and let it rise for about an hour in a warm place (such as in a cold oven with the light turned on) until doubled.
    3. Punch down the dough and turn it out onto a floured surface. Sprinkle some flour over the top of the dough and fold it over on itself several time until you can shape it into a smooth ball. Divide the dough into about 12 equal pieces.
    4. On a floured surface, roll each piece into a ball and flatten it into a disc about 6 inches wide.
    5. Place a walnut sized mound of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed around the top of the filling.
    6. Place filled buns, seam side down, on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
    7. Preheat the oven to 350F.
    8. Brush your egg wash on the top of each bun. Bake the buns for about 20 minutes, until golden brown. Serve warm.
     
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