Siopao Asado

Ingredients

Measure and prepare everything before you begin cooking.

• 500 g plain flour
• 7 g instant yeast
• 60 g white sugar
• 1 tsp baking powder
• ½ tsp fine salt
• 280 ml warm water
• 2 tbsp neutral cooking oil
• 400 g pork shoulder, cut into 1 cm cubes
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 1 cup water
• 1 tbsp cornflour mixed with 2 tbsp cold water
• ½ tsp freshly ground black pepper

Instructions

1. 1

   Mix flour, yeast, sugar, baking powder and salt. Add warm water and oil, knead for 8–10 minutes until smooth, then cover and rise for about 60 minutes until doubled.

2. 2

   Heat 1 tablespoon oil over medium heat. Cook onion for 3 minutes, add garlic for 30 seconds, then add pork and brown for 5–6 minutes.

3. 3

   Add soy sauce, oyster sauce, sugar, pepper and water. Cover and simmer gently for 25–30 minutes until tender. Stir in cornflour slurry for 1–2 minutes until thick, then cool completely.

4. 4

   Divide dough into 10 pieces. Roll each into a 12 cm circle, add 2 tablespoons cold filling, then pleat and pinch firmly closed. Set on baking-paper squares.

5. 5

   Cover and rest for 20 minutes. Bring steamer water to a steady simmer and arrange buns with room to expand.

6. 6

   Steam over medium heat for 15 minutes without lifting the lid. Turn off heat, wait 3 minutes, then uncover gradually so the buns do not collapse.