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Siopao (Steamed Buns) appetizers, asian, filipino 1 dough: 4 1/2 cup all purpose flour 3 teaspoon yeast 1 1/2 cup warm water 4 tablespoon sugar 1/2 cup pork lard or vegetable shortening 1 filling: 1/2 kg pork, chopped 2 onions, quartered 1/4 cup soy sauce 1/2 cup water 2 teaspoon sugar 1/2 teaspoon vietsin (msg) 6 hardboiled eggs, sliced Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar and 2 1/2 c. flour to make a soft sponge. Beat thouroughly with a wooden spoon. Set aside to rise until double in bulk (about 30-40 minutes), add remaining flour and 1/4 c. fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 c. fat (pork lard for greasing is preferable) and knead until smooth. Divide dough into 24 to 36 pieces depending on desired size. Form into balls. Flatten one ball of dough with the heel of the hand and put filling in the center. Gather the edges together and seal. Lay soipao on square piece of paper (sealed side under) and set aside to rise for 20 to 30 minutes. Filling: Mix together soy sauce, water, sugar, salt, onions and pork. Cook over low fire until tender. Remove pork from sauce. Use to fill siopao. Add egg slices and steam for 30 minutes or until done. Serve left over sauce with siopao. : Recipe from "Philippine Cuisine" by Nora & Mariles Daza From: Glen Jamieson Date: 19 Nov 97 Yield: 30 pieces Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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