J
Jeanh
Guest
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:
- Toast the rice in a hot dry skillet, stirring often, until nutty and brown. Grind or pound into a course powder.
- 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.
- Place cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.
- 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:
- 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.
- 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.
- 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.
- On a floured surface, roll each piece into a ball and flatten it into a disc about 6 inches wide.
- 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.
- Place filled buns, seam side down, on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
- Preheat the oven to 350F.
- Brush your egg wash on the top of each bun. Bake the buns for about 20 minutes, until golden brown. Serve warm.
