Recipe by Diana Adcock
READY IN: 3hrs 20mins




  • Mix flour, salt and baking powder in a medium bowl, set aside.
  • In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
  • Mix thoroughly.
  • Cover with a cloth and let rise 1 hour.
  • Meanwhile, dissolve the white sugar in the boiling water.
  • Stir well then let cool to luke warm.
  • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  • Stir to blend well.
  • Grease a large bowl.
  • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • Place ball into bowl, turn once and cover with a damp cloth.
  • Let rise 2 hours or until doubled.
  • Meanwhile saute the garlic and onions in a small amount of oil in a wok.
  • Add meat and stir fry for 1 minute or until meat is no longer pink.
  • Add soy sauce, oyster sauce and brown sugar.
  • Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  • Remove from heat and let cool.
  • Punch down dough and knead on a floured board for 3 to 5 minutes.
  • Divide dough and roll each half into a 12x2 inch log.
  • Cut each into 12 pieces, making 24.
  • Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  • Dust with flour if needed to prevent sticking.
  • If using, place 1 slice of egg into center of dough round, then 1 T.
  • of filling with sauce.
  • Gather sides of round, pinch together and twist.
  • Place pinched side down on parchment paper and place in steamer.
  • Repeat until done.
  • Cover with a damp cloth and let rise for 1 hour.
  • Steam Siopao for 20 minutes.
  • You can freeze cooked Siopao, simply re-steam for 10 minutes.