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Siopao is surprisingly easy to make that's why it's a regular part of the curriculum of my nieces' cooking classes for the past five years. Long ago, we would occasionally receive small bamboo steamers filled with frozen miniature duck-filled siopao for Christmas. The beauty of frozen siopao is that you steam it only when you're ready to eat it. This recipe and suggestion for packaging borrows from that idea.
MINI SIOPAO
You will need:
Filling:
½ kilo pork belly (liempo)
3 cloves garlic, crushed
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
¼ teaspoon salt
½ cup water or stock
2/3 cup lukewarm water
1 teaspoon sugar
2½ teaspoon yeast
2 cups flour
¼ teaspoon salt
Here's how:
To make the filling, combine the pork belly, 1 tablespoon soy sauce, garlic, and 1/8 teaspoon each of salt and pepper. Place in a baking dish and roast at 400oF for 1 hour or until brown or tender. Cool, then cut into ½-inch chunks. Place the roasted pork with all the drippings in a saucepan with the additional 1 tablespoon soy sauce, sugar, cornstarch, ½ teaspoon salt, and water or stock. Cook over medium heat until sauce thickens. Cool before using.
For the siopao dough, combine the lukewarm water with the sugar and yeast. Leave for 5 minutes until it becomes bubbly. Put the flour and salt in a bowl and make a well in the middle. Add the water and yeast mixture, mix with a spoon or your hands to form a dough. Knead the dough until it becomes smooth. Cover the dough with a kitchen towel and let it rise until it doubles, about 45 minutes. Get 2-inch balls of dough and form into circles. Put a spoonful of siopao filling in the middle of the circle. Cover up the filling with the dough to form a siopao. Put a small square of paper under the siopao so it won't stick to the steamer. Steam for 10 minutes or freeze until ready to use. (Frozen siopao does not need to thaw before steaming.)
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