Siopao with Chinese Pork Char Siu Filling

Siopao with Chinese Pork Char Siu Filling

Why you’ll love this Siopao

• Filling snacks are carbohydrates and protein snacks, so they fill you up quickly.
• Cheap option- Siopao/steam buns can be expensive when you buy them in-store.
• Fluffy Siopao Dough-you wants your steam buns dough silky and soft, and the filling melds into it. This Siopao dough recipe is it.

Ingredients for Siopao with Chinese Pork Char Siu Filling

Ingredients for the Dough:

• All-Purpose Flour-A.P. Flour has the right protein content to create an excellent gluten structure in this fluffy bread. This flour will help you achieve an airy yet strong structured bread.
• White Granulated Sugar-Sugar adds sweetness to the bread and feeds the yeast in the bread, allowing for even more growth and a wonderfully light-bready texture.
• Salt-To gives balance to the bread.
• Milk-Even more milk is added to provide the signature flavor of this rich bread.
• Baking Powder

Ingredients for the Yeast Mixture:

• Active Dry Yeast-Active dry is a great type of yeast to have on hand, and it has an excellent long shelf-life thanks to the organism’s dormancy. The yeast will come back to life when blooms in warm water, allowing you to bake beautiful bread without worrying about keeping fresh yeast.
• Warm Water-This is crucial to the success of your bread. If you use too hot water, it will scald the yeast, and it will not bloom. Use a thermometer to check your water temperature. It should be at around 79°F.
• Oil- this recipe uses only one yet to help add structure, fat, and flavor to the bread. This also means that
• Sugar- adds sweetness to the bread.

How do you make it:

1. Make the Yeast Mixture: Warm the water in the microwave for six seconds. The idea is not to overheat the water so that it will not kill the yeast. Mix and set aside until the yeast blooms. This takes about five to ten minutes.

Make the Dough Base:

1. Attach your hook attachment to the electric mixer. Place the flour, white granulated sugar, salt, and baking powder in the electric mixing bowl. Add in the yeast mixture and warm milk.

1. Mix to medium speed. The mixture will look really wet, but eventually, it will form into a dough. Mix until the flour is smooth, about seven minutes of mixing.

• Sprinkle flour on your working surface and form the dough into a big ball. Divide the dough into twelve pieces, depending on how big you want your steam buns.

• Form each piece into a smaller ball and fill it in the middle with the shredded/chopped char siu. Seal and arrange them in a baking pan. Cover and let it rise for another forty-five minutes.

How to Form the Siopao

Char Siu Siopao Filling Ingredients:

• Char Siu- I use my Char Siu recipe for this. I simply chopped it into small pieces.
• Onion- I prefer using a red onion since it’s more acidic and tastier.
• Hoisin sauce- this will add sweetness and saltiness to the filling.
• Sugar-sweetening agent. Siopao filling is often sweet, so adding a small amount of sugar elevates its taste.
• Salt-as needed. You can add more or less.
• Cornstarch and water-this will be the sticky sauce for the filling.
• Red food color
• Onion Powder
• Garlic Powder
• Five Spice

Make the Filling

• Mix the thick sauce ingredients.
• Cook the onion until translucent.
• Add the sauce mixture and cook until it thickens.
• Add the prepared Char Siu.

How Do you Reheat Siopao?

You can reheat frozen Siopao by wrapping it with a damp paper towel and microwaving it for forty seconds. Less time for thawed Siopao.

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Siopao with Chinese Pork Char Siu Filling

Siopao with Chinese Pork Char Siu Filling is a different idea from the common ones we fill our Siopao. This is a fusion of Chinese and Filipino snacks merged together into one.

4.50 from 2 votes

Print Pin Rate

Servings: 12 people

Calories: 339kcal

Author: Shobee

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Equipment

• Instant Pot Duo Crisps 8 quart
• Pressure cooler lid
• Oven
• parchment paper cut into two by two sizes

Ingredients

• 3 cups shredded Char Siu see notes for the recipe
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tsp five spice
• 2 tbsp sugar
• 1 tbsp hoisin sauce
• 1/2 cup water
• 2 tbsp cornstarch
• 1/2 tsp red food color optional

Siopao Dough

• 5 cups All-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk warm

Yeast Mixture

• 2 tbsps active dry yeast
• 2/3 cup warm water
• 1/2 cup granulated sugar separated
• 1/2 cup canola oil

Instructions

Yeast Mixture

• Mix the yeast, half of the sugar, oil, and warm water together. Let the mixture sit for five minutes to bloom.

Make the dough

• Place the flour, salt, remaining sugar, and baking powder in the electric mixing bowl and mix together using the wire whisk. Add in the warm milk and the yeast mixture. Place the hook attachment in the electric mixer and mix for seven minutes.
• Remove the dough from the bowl and brush the bowl with oil. Put the dough back and cover it with a towel, or plastic. Let it sit in a warm place for one hour.
• Sprinkle flour on your working surface and form the dough into a big ball. Divide the dough into twelve pieces, depending on how big you want your steam buns. I want a big Siopao, so I divide the dough into twelve pieces.
• Form each piece into a smaller ball and fill it in the middle with the shredded/chopped char siu. Seal and arrange them in a baking pan. Cover and let it rise for another forty-five minutes.

Cook in the Instant Pot

• Cut parchment paper into two by two sizes.
• Place the inner pot into the Instant Pot base. Place the air fryer tray and the broiler/dehydrating tray in the middle. Line with cut-off parchment paper and put the buns on top. Make sure that there's ample distance between the buns since they will expand while steaming. Add three cups of water in the inner pot.
• Cover the pot with the pressure cooker lid and push the steam button setting. Set and set the timer for three minutes. Quick release when done.

Bake in the Conventional oven

• Preheat the oven to 350 F.
• Brush the buns with egg wash. Line the buns on the baking sheet and bake for eighteen to twenty minutes, or until golden brown.

Stean in a regular steamer

• Add ten cups of water to the steamer. Line the steamer tray with the parchment paper and put the siopao on top. Cover the steamer and steam the siopao for thirty-five minutes.

Make the Filling

• Mix all of the filling ingredients, except the Char Siu, in a small size bowl.
• In medium heat, saute' the onion until transparent and add the filling mixture. Let the mixture thicken and add the prepared Charsiu. Mix together until the meat is well-coated. Let cool before using. Put it in the fridge for it to be easily handled when filling.

Notes

Char Siu Recipe

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Nutrition

Calories: 339kcal | Carbohydrates: 54g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 165mg | Potassium: 111mg | Fiber: 2g | Sugar: 12g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 3mg

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...