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Siopao with Chinese Pork Char Siu Filling
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4.50 from 2 votes

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.
Servings: 12 people
Calories: 339kcal
Author: Shobee

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

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