SIOPAO

February 9, 2008  --  Got something to say?
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Evelyn's Kitchen By Evelyn S. BunoanBy Evelyn S. Bunoan
(Steamed Bun With Stuffing)
Siopao is a traditional Filipino snack, although some find it a meal in itself. I have simplified this recipe so you can try to make this at home. By making your own, you can also choose the filling you like, be it chicken or pork or even seafood. It really gives you a sense of satisfaction and pride preparing and eating your own freshly made siopao. Practice makes perfect, so to speak. Once you master making the dough, only your imagination will limit you in making the best siopao you can call your very own.
Ingredients:
Dough:
4 1/2 cups flour
1 1/2 tablespoons salt
3 teaspoons yeast
1 1/2 cups lukewarm water
1/3 cup sugar
1/2 cup vegetable shortening
Filling:
3 chicken thighs (de-boned and chopped)
2 tablespoons chopped onions
4 pieces chopped mushrooms
1 tablespoon soy sauce
salt and pepper
1 tablespoon sugar
1 teaspoon corn starch
Methods:
1. Mix flour and salt. Dissolve yeast in water and add sugar and 2 1/2 cups flour. Beat with a wooden spoon to blend in the ingredients. Cover with plastic wrap and set aside to rise until double in size. (30-40 minutes).
2. Cook the filling (see methods below).
3. Add the remaining flour and the vegetable shortening to the risen dough. Turn dough on a lightly floured surface. Knead by lifting, pressing and stretching the dough. As the dough will be sticky, use a dough scraper to clean the surface as needed. Lightly flour your fingers only if necessary. Continue to knead until smooth, supple and elastic (5-7 minutes).
4. Divide the dough into 20-24 pieces and form into balls. Flatten one ball at a time with the heel of your palm (forming a round shape approximately 3 in diameter) and put the filling in the center. Gather the edges together and seal by pinching and twisting.
5. Invert the siopao (sealed side down) and lay on the square parchment paper (cut size approximately 2 square). Set aside again to rise for about 40-50 minutes.
6. Steam for 30 minutes.
Filling:
1. Saut the onions and mushrooms and add the chicken.
2. Add the soy sauce and season with salt and pepper. Add the sugar.
3. Continue to cook until the liquid has evaporated.
4. Dissolve 1 teaspoon of corn starch in 1 tablespoon of water and add to the sauted chicken to glaze.
Baking Terms:
Leavener is a substance used to raise dough and increase the volume of baked goods. Yeast is commonly used for bread; baking powder and bicarbonate soda are used for cakes.
Knead is a technique used to make dough firm, smooth and elastic. Kneading stretches the gluten in flour providing elasticity.
Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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