Siopao (Asian Filled Buns)

15:13

Daring Bakers Challenge February 2015


he February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.




Siopao

Servings: 12 large buns

Ingredients

1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups (360 ml) warm water
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) melted butter
1 teaspoon (5 ml) salt
4 to 5 cups  (20 oz to 25 oz) (560 gm to 700 
1 egg for egg-wash for the buns


 Filling (Pork Asado)
 Ingredients

1 tablespoon (15 ml) vegetable or olive oil
1 lb (½ kg) ground pork or pork shoulder, cubed
1 small yellow onion, diced
4 cloves garlic, minced
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) oyster sauce (or hoisin sauce if that's what you have handy)
1 tablespoon sugar (optional--Filipinos like the sweetness)
1 star anise
Salt and pepper to taste
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) cold water

Directions:
Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven't already pre-made it to let it cool (see recipe below).Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.Preheat oven to moderate 350°F/180°C/gas mark 4.Beat 1 egg in a small bowl for egg wash and brush on top of each bun.  Bake for about 20 minutes, serve warm.


FillingSautee yellow onion, then add garlic and cook for a minute.Add pork and brown it in the skillet.Add soy sauce, oyster or hoisin sauce, sugar, and star anise and cook filling until pork is cooked through, about 15 minutes. Taste and add salt and pepper as desired. Keep an eye on that star anise because you'll want to remember to remove it or shove it aside before you fill the siopao--it isn't nice to eat.Place cornstarch and water into a small bowl and stir with fork or small whisk until cornstarch is dissolved.Stir cornstarch mixture into filling and cook for an additional 2 minutes. Then remove from heat and cool before making the siopao.



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