Steamed bun stuffed with meat, seafood, vegetables, or hardboiled eggs
- 4 cups all-purpose flour
- 4 cups cake flour
- 1/4 cup cooking oil
- 1 teaspoon salt (amount can be adjusted according to preference)
- 1/2 cup sugar (amount can be adjusted according to preference)
- 2 cups water
- 4 teaspoons yeast
- Pour water into a medium-sized mixing bowl. Add in yeast. Set aside for 30 minutes.
- Add in all-purpose flour and cake flour. Mix thoroughly.
- Sprinkle in sugar and salt. Mix thoroughly again.
- Pour in oil. Knead dough until smooth and elastic. Set dough aside on wax or parchment paper for 90–120 minutes.
- Divide dough into 20 pieces. Form each piece into round shapes, and set aside for another 30 minutes.
- Roll out the dough into flat, circular pieces. Place siopao filling (below) at the center of the dough. Cover by pulling the corners toward the top center. Wrap by pinching the top center well.
- Place stuffed dough on wax or parchment paper again. Set aside for another hour.
- Prepare a steamer by lining it with cloth. Place the siopao in the steamer and cover with another layer of cloth.
- Steam the siopao for a maximum of 40 minutes.
- 1 bay leaf
- 2 tbsps cooking oil
- 2 tbsps cornstarch
- 2 eggs, hardboiled and cut into small bits
- 3 garlic cloves, minced
- 1/4 cup onion, minced
- 1/4 tsp black pepper (amount can be adjusted according to preference)
- 1/2 kilogram pork or beef, cooked and cubed
- 1 tsp salt (amount can be adjusted according to preference)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/2 cup water
- In a pan set over medium heat, sauté garlic and onion.
- Add in pork or beef. Season with salt and pepper.
- Add in sugar and soy sauce.
- Pour in water, and add bay leaf.
- Simmer for about 5 minutes.
- Add eggs and cornstarch. Mix well.
- Form mixture into small, round shapes.
Photo courtesy of Nina Olivier, Philippines Volunteer