"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Thursday, October 08, 2009

Pork Sesame Siopao (Pork Sesame Steamed Buns)


Manang's Pork Sesame Siopao
Pork Sesame Siopao
I have long posted about how I turn leftover beef pares into siopao or the baked version beef asado roll. Now I made use of leftover pork roast (the one with Mang Tomas Sarsa, but if you plan to do the same, you can also use the simple pork roast with just salt and pepper, or leftover meat from a whole lechon, as long as you remove the fat first).

I got the sauce ingredients from Gary Lee's WOK Appetizers and Light Snack cookbook. It has wonderful flavor! I brought these to my friend's birthday (along with Pandan Chiffon Cake) and our kids just gobbled them up in no time!)

Ingredients and Procedures:

2 cups leftover roasted pork (fat trimmed off, then meat chopped roughly)

-Sauce-


1 medium onion, chopped (optional)
1 tbsp oil (optional)
2 tbsp cornstarch
1 tsp sugar
1 tbsp sesame oil
1 cup water
2 tbsp oyster sauce

Trim fat and chop the meat, then set aside.
(optional) On medium heat, sautee onion in oil. [Since I had onions in my leftover pork, I skipped this part)
Mix all other ingredients and whisk well. Add to pan and whisk to cook until thick.
Add sauce to meat and mix well. Chill overnight or until cool enough to feel solid.

Dough (I used my favorite siopao dough for Parker House Rolls, as I posted in previous siopao entry)

4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
2 envelopes RapidRise Yeast (1 env has 2&1/4 tsp)
1-1/2 teaspoon salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 large egg

Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;* let rest 10 minutes.

Instructions to assemble:

Cut or pinch off dough into just a tad bigger than a pingpong ball and lay on greased baking sheet. Let rest for further 10 minutes to develop the gluten some more and give you more volume to play with as you fill each piece with the meat mixture.

Flatten each piece using your palm, making the edge thinner than the center. Scoop out roughly a tbsp of the filling and place at the center of the dough. Pull the edges to envelope the filling and pinch to seal. Place seam side up (if you want it smooth like I do), of you may want to do it the same way the Chinese make them (turn them into graceful pleats that are positioned at the top). Place on coffee filters cut into squares (cut in half, then fold and cut again, then trim off the rounded sides to come up with squares).

Boil about a cup of water with 1 tbsp of vinegar (I used distilled). Position the buns about 1-2 inches apart on the bamboo steamer lined with either flour sack or parchment paper. Spray with some oil to lessen possible sticking to the side of the steamer or to one another. Cover and steam on briskly boiling water for 12 minutes.

Transfer to wire rack to cool before storing in ziploc and refrigerating if not consuming right away. You can also freeze at this point (lay on pan first before stuffing them all into plastic bag. To reheat, microwave each piece for 30 seconds for chilled and 1 minute for frozen while still in its ziploc bag or use a covered plate (the idea is to let it steam again with its own juice, without drying it up). It will be piping hot, so let it sit at room temp for about 1 minute before you eat. If reheating a big batch, steam again, or you can try microwaving them in a covered container for about a minute then check for hotness/coldness and heat some more in increments of 30 seconds until you are satisfied that they are hot enough.

19 comments:

  1. adding half a hard boiled and some turnips would be perfect.

    ReplyDelete
  2. Ooh siopao, now I'm hungry. Must make soon.:)

    ReplyDelete
  3. hi foodbin,
    thanks for the great idea!

    hi oggi,
    they are so good for light lunch!

    ReplyDelete
  4. Does the siopao's "bread" come out white like Chowking's? I've seen some recipes use rice flour or add vinegar to the dough to "whiten" it, any thoughts? Thanks.

    ReplyDelete
  5. Wow that looks sumptuous.. Its funny because I am not of siopao but my husband is..

    I am trying to generate some support for our daughter. I entered her into a Smile Contest, so if you could please cast a vote for her every day until October 31st it would be so much appreciated. To cast your vote, please go to this link. Please look for Jillian Rylie Cottrill. Thank you very much for all your help!

    ReplyDelete
  6. HI lalaine,
    This dough does not come out like bleached white. It has some tinge of yellow. I do use vinegar only with the water I use to steam them. Maybe if you use a recipe with rice flour (I do not like the consistency of dough made from that so i do not make it) or the Chinese version (they have mix available in bag), it might come out whiter.

    ReplyDelete
  7. Hi Rose,
    That is indeed funny. You are the Filipino and yet your husband is the one who likes siopao??? Haha!
    There...I just voted her for the Pinoy smile contest. I hope I remember to do it again in the next days.
    Rose, if you use facebook, you can ask people there for their votes if you have friends there.

    ReplyDelete
  8. Hi Manang,

    Wow this is my next project! I already tried, Super soft ensaymada, cinamon rolls and beef asado roll, they are all prefect! Ask ko lang po if it is ok to make the Siopao dough using bread machine? Tamad kasi ako mag knead hehe. More Power!

    ReplyDelete
  9. Hi Anonymous,

    Yes it is perfectly okay to use the bread machine to prep the dough. Any sweet bread or even white bread recipe will do.

    ReplyDelete
  10. Hi manang,
    I love your website.Do you have any recipes for the salsa for the siopao.My brother used to have one that has pineapple juice on it and brown sugar but I forgot all the ingredients and measurements.More power to you and I am glad I found your blog.

    ReplyDelete
  11. Hi Anonymous,
    Pasensya ka na pero I don't have any recipe for siopao sauce that has pineapple.
    Anyway, thanks for liking my blog. HOpefully when my problems with DHHS is past, I will be able to do more blogging...

    ReplyDelete
  12. Hi Manang!

    Can i ask for the measurement of the 2 env of ur yeast cuz i dont think we have that brand here in Australia. THanks

    ReplyDelete
  13. Hi Anonymous,
    2 envelopes would be equivalent to 4&1/2 tsp. Enjoy!

    ReplyDelete
  14. kung bread machine ang gagamitin how much flour should i use? nakalagay kasi sa recipe is 4-3/4 to 5-1/4 cups all-purpose flour.

    ReplyDelete
  15. HI Anonymous, I do not recommend bread machine for this recipe. If you want to use the bread machine, try using a different recipe for a sweet bread. Try my pandesal dough recipe.

    ReplyDelete
  16. para saan po ang suka sa tubig?

    ReplyDelete
  17. Hello po manang.. been trying po cokk siopao for couple of days.. instead of all purpose and bread flour i used cake flour and its whiter and softer than before but im looking for a flour that can give me even whiter like chowking. Any idea? Thank you..

    ReplyDelete
    Replies
    1. Hi Unknown, Sorry I can't offer any other tips aside from using vinegar in the water.

      Delete

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