- 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
- Dissolve yeast in lukewarm water.
- When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat thoroughly
- Set aside to rise until double in bulk. ( 20 – 30 minutes).
- Add remaining 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
- 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 preferred)
- 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 pieces of greaseproof paper (wax paper) Into 2 inches square.
- Brush one side 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.