Meaty Siopao With Ground Pork and Salted Eggs Filling Recipe

Good day Hivers! Ready for another recipe? This menu is great if you plan on skipping your dinner as it is like a total package of rice and dish. So let's start!

Ingredients:

For the siopao dough:

• 4 cups flour + ⅓ cup of cornstarch
• 2 tsp dry active yeast
• 3 tbsp white sugar (for the yeast)
• 3 tbsp shortening or lard ( melted )
• ⅓ cup sugar (for the flour)
• 1 tsp baking powder
• 1 ⅓ cups lukewarm warm water
• 1 tsp salt

For the pork asado filling:

• ½ kilo ground pork
• 3 tbsp cooking oil
• 6 cloves garlic, minced
• 1 medium size onion, minced
• 2 tbsp cornstarch, diluted in ¼ cup water
• ⅛ cup soy sauce
• ¼ cup sugar
• ½ teaspoon ground black pepper
• 1 tbsp oyster sauce
• 1 tbsp Hoisin sauce
• 2 cups water
• 3 pieces of salted eggs cut into pieces ( optional )

Mix 3 tbsp of sugar and likewarm water, then stir well. Then pour the yeast, stir well and set aside for 10 minutes.

Then proceed in mixing all the dry ingredients and stir well. Then add the wet ingredients including the bloomed mixture we set aside recently.

Prepare the working table by sprinkling flour or wiping oil onto the surface to avoid the dough from sticking.

After all those mixing process, assuring that the mixture has been blend or mixed thoroughly, put it on the table and start kneading until it becomes smooth and elastic. 20 minutes is enough for the kneading process to activate the gluten in the dough that would be the cause for it to turn soft and fluffy after steaming afterwards.

Prepare a bowl and wipe it with oil. After kneading for 20 minutes, put the kneaded dough into it and also wipe the top of the dough with oil to avoid it from getting dry. Then, wrap the bowl with a cling film or damped paper cloth and place it in a warm area for it to rise. This occurrence is called the "first proofing". Leave it for an hour or until the dough doubles its size.



When the dough has now doubled its size, remove it from the bowl and start forming it like a log. Cut it into pieces or your preferred size, form it into circles, then put it in a tray. After forming all the dough into circles, wrap it again with a damped cloth and place in a warm area for 30 minutes for it to rise again. This is now what we call the "second proofing".



While waiting for the second proofing to be done, let's prepare the asado fillings.

• Fry the garlic and onion, then pour the ground meat.
• Let it simmer until the meat turns to golden brown in color then add water.
• Now add the Hoisin sauce and let it boil for 5-10 minutes.
• Next, season it with crushed pepper, oyster sauce, and sugar then let it boil for another 5-10 minutes.
• Now pour the cornstarch.

When its soup turns gooey, turn off the heat. Filter and separate its soup or sauce for it'll be used afterwards.

In another pan, pour the filtered sauce and add more water into it. Season it according to your liking then set it aside and let it cool down. Same goes with the asado fillings, or the separated meaty part, make sure it's totally cold before filling into the dough.



Now prepare all the materials to be used in assembling our menu. Cut the salted eggs into pieces, and also prepare parchment paper and cut it into squares to be used in wrapping the siopao's bottom surface.



After 30 minutes and the second proofing is done, put it on the working table and flatten it using the rolling pin. Make it into round shape and flatten it but not too much that it'll become too thin to avoid it from leaking when adding the asado fillings.



Then add the asado fillings into the flattened dough. You can put your desired quantity. Then add the sliced salted egg before sealing it. In sealing it, you just have to use your fingers and moved just like holding cloth while stitching. Just make sure that the edges are totally closed.



After sealing all the edges, hold the edges at once and fold it onto its inner surface until the dough is completely closed. Please refer to the image.



Now put the parchment paper at the bottom of the dough to avoid it from sticking onto our steamer to be used later.



Now put it into the steamer with a boiling water and be sure to pour 1 tbsp of white vinegar into the boiling water while cooking. Avoid putting the dough closer to one another to avoid it from sticking out as it'll normally grow in size as the cooking proceeds. Steam it for 10-15 minutes under low heat fire.



When it's cooked, remove it from the steamer and let it cool for a while before serving. Serve it along with the sauce we prepared recently.

Happy eating everyone and enjoy! 😉

Photo taken using Oppo F7
Location : Promiseland, Cagayan de Oro
Focal Length : 3.62 mm
Aperture : f/1.8

Creator: Hive account@leslierevales

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I hope to see one of yours and it will be my pleasure to upvote it once seen worthy. 😍🥰

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Thanks for passing by and Godspeed! :)
May the force be with us.

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