Filipino Siopao Asado

By Andy Cooks · 150 min

Ingredients

Instructions

1. Make the filling: heat the oil in a heavy saucepan over medium-high heat, add the onion with some salt and cook 2 minutes. Stir in the garlic and cook 1 more minute.
2. Raise the heat to high, add the pork and cook, stirring, 6-8 minutes until browned.
3. Add the soy sauce, hoisin, oyster sauce, sugar, chicken stock and bay leaves, then season with the black pepper and stir well.
4. Bring to a simmer, reduce to low, cover and simmer gently 40 minutes, until the pork is tender.
5. Stir in the cornflour slurry and cook 2 minutes until thick. Transfer to a bowl or tray and let cool.
6. Make the dough: combine flour, sugar, yeast and baking powder in a stand mixer with the dough hook. Add the water and oil and mix on low until a shaggy dough forms.
7. Increase to medium-low and knead 5 minutes until soft. Put in a lightly oiled bowl, cover and rise until doubled, about 1 hour.
8. Divide the dough into 15 equal portions, roll each into a smooth round and flatten to about 12 cm (4.7 in) wide.
9. Put a tablespoon of cooled filling in the centre of each round, pull up the sides and pleat to seal.
10. Set each bun on a small square of baking paper in a large bamboo steamer, leaving space between them.
11. Steam over a wok of boiling water, lid on, for 15 minutes until puffed and cooked through. Rest 5 minutes off the heat before opening the lid.

Summarized from Andy Cooks's video. Watch it for the details.

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