I went for a quick fungi hunt around the village today. Since everything was frozen and nothing had sprouted yet, I decided to head back home. It was still nice to get out for a bit, though!
But guess what? These little ones sprouted today, cosy and sharing a spot with my tomato plant. What a lovely surprise!
They look like from the Conocybe species. Possibly common conecaps
Look how stripy their stem is!
Anyway, from the local shop, I bought what they called "wonky mushrooms." Because they were imperfectly shaped, they were cheap—only £1.70 per kilogram.
I’ve decided to prepare a beloved dish from the Philippines called siopao.
Siopao is a steamed bun with savoury or sweet fillings, originated from Chinese baozi, which inspired its creation, and its name means "hot bun" in Cantonese. Popular in the Philippines as street food, it’s often enjoyed as a snack with hot soup or drinks. I fondly remember snacking on siopao in Naga City, where its aroma filled the streets.
So here it is:
Pork and Mushroom Siopao (from the islands of the Philippines🌴)
Ingredients 🏖️
For the Dough:
4 cups all-purpose flour
1 cup warm water
1/3 cup sugar
2 ¼ tsp instant yeast
1 tsp baking powder
2 tbsp vegetable oil
1/2 tsp salt
For the Pork and Mushroom Asado Filling:
1 lb pork belly or shoulder, diced
1 cup diced mushrooms (shiitake, button, or oyster mushrooms)
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup soy sauce
2 tbsp oyster sauce (or soy sauce as a substitute)
2 tbsp ketchup (as a substitute for hoisin sauce)
1/4 cup sugar
1/4 cup water
1 tsp vinegar (optional, for tang)
1 tbsp cornstarch dissolved in 2 tbsp water (for thickening)
Salt and pepper to taste
Wax paper cut in squares.
Instructions 🏖️
Make the Dough:
In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
In a large bowl, combine flour, salt, and baking powder.
Add the yeast mixture and oil. Mix until the dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or lid and let it rise in a warm place for 1-2 hours until it doubles in size.
Prepare the Filling 🏖️
Heat a pan over medium heat. Sauté garlic and onions until fragrant.
Add the diced pork and cook until lightly browned.
Stir in the mushrooms and cook for 2-3 minutes until softened.
Add soy sauce, oyster sauce (or extra soy sauce), ketchup, sugar, and water. Stir and simmer for 10-15 minutes until the pork is tender.
Stir in the cornstarch slurry and cook until the sauce thickens. Adjust seasoning with salt and pepper. Let the filling cool completely before using.
Assemble the Siopao 🏖️
Punch down the risen dough and divide it into 12 equal portions.
Roll each piece into a ball.
Flatten each ball into a circle.
Place 1-2 tbsp of the filling in the center
and gather the edges to seal.
Place on parchment paper squares. You can do seam-side down, but seam up is what I can remember years back, and I used to like its look.
Allow the buns to rise for 20-30 minutes.
Steam the Siopao 🏖️
Prepare a steamer and bring water to a boil.
Arrange the siopao in the steamer, leaving space between each bun to expand.
Steam for 12-15 minutes.
Serve 🏖️
Serve the siopao warm. The dough is soft, fluffy, spongy and slightly sweet, and the outer skin is glossy.
It is a great on-the-go snack; you can customize the filling you want.
The filling is savoury-sweet and rich. Adding mushrooms enhances the overall flavour, adding an earthy umami note that deepens the savoury profile while balancing the sweetness.
The mushrooms contribute a tender, slightly chewy texture, making the filling even more satisfying. Thanks to the wonky mushrooms, they paired so well with the spongy bun, just as I remember.
Every bite is so delicious and comforting!
Have a wonderful day everyone!
Mariah 😊🍄
