Baked Siopao (Baked Pork or Chicken Buns)

siopaobake1

You normally find these Chinese dimsums as white steamed buns. I found this baked recipe from one of Martin Yan’s cookbooks, The Best of Martin Yan.  It is exactly the same recipe for the steamed pork buns except that these are baked and therefore come out looking brown instead of white. The filling I used is chicken (or the chicken version of char siew).

Ingredients:

Dough:

  • 4 tbs sugar
  • 1/2 cup warm milk
  • 1/3 cup warm water
  • 2 tsp active dry yeast
  • about 2 1/2 cups flour
  • 1/2 tsp salt

Filling:

  • 2 cups shredded cooked chicken
  • 2 tbs vegetable oil
  • 1/2 cup minced green onions
  • 2 tsp minced garlic
  • 1/2 cup water
  • 4 tsp hoisin sauce
  •  4 tsp oyster sauce
  • 1 tbs sugar
  • 2 tsp cornstarch dissolved in 2 tbs water
  • 1 egg yolk, lightly beaten

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Directions:

  1. Dissolve 2 tbs sugar in milk and water. Sprinkle the yeast and let stand in warm place until bubbly, about 10 minutes.
  2. Gradually add remaining sugar, 2 cups flour and salt. Add more flour as needed until dough is no longer sticky.
  3. Place dough on a lightly floured work space and knead until smooth and elastic (about 6 – 8 minutes). Place in an oiled bowl, cover and let rise until doubled in bulk (about 1 hour).
  4. Prepare filling. Heat oil in wok or pan. Add green onions and garlic, frying for 1 minute. Stir in water, hoisin sauce, oyster sauce and sugar. Add cornstarch solution, boil, stirring until thick.  Add chicken. Cool.
  5. Prepare dough.  Punch down dough then roll into a cylinder. Cut into 12 equal pieces, rolling each piece into a ball. Cover.
  6. Flatten each ball and roll into a circle about 4 – 6 inches in diameter. Place 1 heaping tbs of filling in the center. Gather edges of circle over the filling; twist and pinch edges together to seal.
  7. Place buns seam side down 2 inches apart in a baking sheet. Cover and let rise in a warm place until puffy and light. Brush tops with egg yolk.
  8. Preheat oven to 350F. Bake buns 18 to 20 minutes or until golden brown.

siopaobake2

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» peachkins said: { Jun 9, 2009 - 08:06 }

Wow! Siopao…..naku, I am soo totally craving now..

» jenn said: { Jun 9, 2009 - 08:06 }

I remember having the baked version once. It’s pretty good. I still prefer the steam kind though. =) Yours came out really great.

» Carlos said: { Jun 10, 2009 - 05:06 }

Ang sarap-sarap! Buti na lang malakas ako sa chef at malapit lang ako sa kaniya nakatira kaya’t nakatikim ako agad – at may take home pa! Hihihihihi. Thanks Raquelita!

» Tita Beng said: { Jun 10, 2009 - 06:06 }

Wow, siopao! At chicken pa! Sana lang pwede i-email yan ‘no?

» virtual chef said: { Jun 10, 2009 - 06:06 }

tita be: gusto mo balikbayan box? hehehe

» jona said: { Jun 28, 2009 - 09:06 }

i just made this a few minutes ago and we’re actually eating it right now. it was perfect! thanks for this!

» Bridget said: { Jun 30, 2009 - 09:06 }

I love these!! Thank you for a beautiful post.

I’ve included this recipe in my Ultimate Top 30 Healthy Recipe Posts on the Internet

http://www.theinternetchef.biz

Thank you for sharing!!
Love,
Bridge.

» Ann said: { Oct 11, 2009 - 09:10 }

Thanks for sharing this recipe. Filling was wonderful and bun was soft. I would skip the eggwash next time since it made the buns too brown.

» Lisa said: { Nov 21, 2009 - 04:11 }

I’ve just rediscovered this on my bookmarks list. I’m going to try to make them tomorrow, since there is no where I can buy these in my town, and they hold very happy memories for me.


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