AteB2's Siopao

Description: Merienda or Appetizer
Siopao can be filled with either pork or chicken. The meat is covered with a mildly sweet sauce and is enclosed within a steamed bun of delicious white fluffy bread. This recipe was the most difficult to find. Very few Filipinos will disclose their siopao recipe, because it is a food that takes a little more effort to make than others. Once made, you will enjoy hearing the compliments and amazement when your family & friends realize that you actually cooked this. After many taste tests, and critical tasters (my mother), this is my own version of this Filipino appetizer.

Ingredients:
6 c all purpose flour
1 package of yeast
1 lb cubed pork loin or chicken (recommended: thighs)
1 c white sugar
2 tbsp cooking oil
1 c lukewarm water (about 20 secs in microwave)
1/2 c boiling water (about 1min 30secs in microwave)
6 hard boiled eggs -- cut ea egg into fourths to yield 24 equal pieces (optional)
2 green scallions
4 tbsp light soy sauce
4 tbsp brown sugar
4 tbsp oyster sauce
1 tbsp cornstarch dissolved in 2 tbsp water
2 cloves garlic
3 tsp salt
6 tsp baking powder

Equipment:
steamer
rolling pin
24 pieces of white paper, approximately cut to 2in x 2in
clean surface for kneading dough
1 extra large bowl for dough to rise in microwave (optional)

Directions:
Mix flour, salt and baking powder in medium bowl, then set aside. In a separate bowl, dissolve yeast in lukewarm water, then add 1 c of flour mixture. Mix dissolved yeast & flour mixture thoroughly. Cover with cloth. Let rise 1 hour until bubbles appear.

Meanwhile, dissolve white sugar in the boiling water. Stir well, then let cool to lukewarm. Pour into the yeast mixture, then add the rest of the previously prepared flour. Stir til blended.

Grease the extra large bowl. Lightly flour the surface you plan to begin kneading the dough. Flour your hands as well. Knead dough for about 3 minutes, until dough is smooth & not sticky. Sprinkle small amounts of flour as you go to make the dough more manageable. Place the ball of dough into the the extra large bowl. Cover with a damp cloth. Let rise for about 2 hours when dough doubles in size.

Meanwhile, sauté garlic and scallions in small amount of cooking oil in a medium saucepan or wok. Add the meat. Stir fry for about 1 minute or until meat is no longer pink. Add soy sauce, oyster sauce and brown sugar. Pour in the dissolved cornstarch. Stir fry quickly til meat is glazed. Remove from heat & cool.\par \par Punch dough to remove large air bubbles. Begin to knead dough on lightly floured surface area for about 3-5 minutes. Cut dough in half. Roll each half into 12inch x 2inch logs, then cut into 12 pieces each to total 24 pieces.

Roll each piece into a ball using the palms of your hands then rolling it flat to about 3 inches in diameter with the rolling pin. Dough should be elastic but not too sticky. Add flour as needed to prevent sticking to pin or your hands.

Place 1 slice of egg into the center of the dough round, then 1 tbsp of meat filling including sauce. Quickly begin enclosing filling by gathering the sides of the dough round & pinching/twisting the dough shut. Lay the pinched side onto your precut piece of paper. Place into your steamer. Repeat for the rest of the dough and filling. Cover with damp cloth and allow filled dough to rise for another hour before steaming.

Steam siopao for 20 minutes. You may serve with soup. You can also freeze the finished siopao, then simply re-steam for 10 minutes when ready to eat.

Siopao
(Filipino Style Manapua)

Filling: Cook chicken chunks in garlic and onions. Cut hard boiled eggs in four. Get a piece of dough (made from Grandma Splinter's butter roll recipe below) twice the size of an egg. Pat is into a round and place filling in the middle. Gather all the edges and place on a square of waxed paper. Let stay for 15 minutes and then cook. Bake at 375 degrees for 10-15 minutes or steam.

Butter Rolls (Grandma Splinter's Special Recipe)

3/4 cup sugar
2 1/2 cups hot water, not boiling
2 pkg yeast
3/4 cup margarine
1 cup dry milk
2 tsp salt
8 - 8 1/2 cups flour

In a large bowl, add sugar and hot water; stir until sugar is dissolved. Sprinkle yeast over the water; stir in the margarine, dry milk, salt, and enough flour to make a very soft dough.

IMPORTANT: Beat vigorously for a few minutes. Add in the rest of the flour, using only enough flour to make a soft dough, soft enough to handle. Cover and let rise until double in bulk. Shape into rolls and place on a greased pan. Let rise again, until double in size. Preheat oven to 400 degrees. Bake until golden brown and done.

For whole wheat rolls, use the above recipe except use whole wheat flour for half the amount of flour called for and 1/2 cup honey instead of 3/4 cup sugar.

** This roll recipe is ono for Pig-in-the blanket, too...after the first rise, take break off small balls and roll flat. Lay a vienna sausage link in each circle allowing the ends to stick out. Roll the dough around the sausage and allow to rise another 15 minutes. Bake at 400 degrees until golden brown and done. The keikis love them!

Elloha (Friends & Family)
Palolo, Oahu now Grand Rapids, MI