Siopao Pinoy Style Dim Sum

DIRECTIONS

• Preparations / Notes:
• 1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
• 2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
• 3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
• 4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
• 5. It will take about an hour for the dough to rise.
• 6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
• 7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
• 8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• 9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
• Chili Pepper Oil Instructions:
• Cut each scallion into 3-inch lengths.
• Smash ginger root with side of cleaver.
• Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
• Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
• Soy Sauce – Chili Pepper Oil Dip Instructions:
• The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
• Siopao Filling instructions:
• Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
• Sauté the garlic and onion in sesame oil.
• Add the pork or chicken and stir-fry until lightly brown.
• Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
• Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).
• Siopao Dough Instructions:
• Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
• Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
• Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
• Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
• Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
• Warm your oven on its lowest setting for 2 minutes and then turn off.
• Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
• Siopao Assembly Instructions:
• Punch down dough and divide in half.
• Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
• Cut into 12 equal portions and cover with damp towel.
• Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• Hold the dough disk in hand and place a tablespoon of filling at the center.
• Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
• Gently guide the filling into the pocket with your holding hand’s thumb if need be.
• Continue pleating around to complete the pocket and close it off by twisting the pleats together.
• Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
• Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
• Siopao Cooking Instructions:
• Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
• Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
• Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
• Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
• The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.