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Siopao
Ingredients :
3 c. All purpose flour
3 tsps, yeast
1 1/2 c. luke warm water
4 tbsp. Sugar
1/2 c. shortening ( crisco)
1 tsp. salt
Preparation
dissolve yeast in luke warm water
when dissolved, add sugar and 2 1/2 c. flour to make a soft sponge
beat thouroughly
set aside to rise until double in bulk. ( 20 - 30 minutes)
add remainining flour and 1/4 cup shortening, and mix well
knead until smooth
divide dough into 24-36 pieces depending on desired size
Form into balls
set aside
Filling
1/2 k pork or chicken (cut into small pieces or
coarsely ground) 1 c. onion (chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be fine at Oriental store)
3 tbsp. Sesame oil (or crisco is fine)
1/2 cup water
2 tbsp. sugar
1/2 tsp. ground pepper
6 hard boiled eggs (cut in slice or cubes)
1 tsp. MSG (if prefered)
Filling Preparation
Saute garlic, onion in a sesame oil (or Crisco)
add pork or chicken
cook till lightly brown
add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and
corn starch (or corn flour)
stir until sauce boils
reduce heat and simmer uncovered for 2 minutes
remove pan from heat
add hard boiled eggs
let cool for 5 minutes
Filling The Dough
take each ball of dough and roll out on floured
surface
place one round of dough in palm of hand
put one table spoon of filling in center of siopao dough
press edges of dough together
take the 2 ends of bun, bring them up over the pinched edge and twist
together firmly
cut 12 peices of greaseproof paper (wax paper) Into2 inches square
brush oneside lightly with oil
place a bun upside down, so the smooth rounded side is uppermost, on each
oiled piece of paper
steam siopao dough for 20 minutes
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