This is how I make the dough for the well-known chicken and pork-filled Filipino steamed buns (recipe link in footnotes). Serve the noodle soup hot.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 ⅓ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 (.25 ounce) package active dry yeast
- 1 cup lukewarm water
- ¼ cup vegetable oil
- 1 teaspoon vegetable oil, or as needed
Instructions
- Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
- Warm up the oven for 1 minute. Turn oven off.
- Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
- Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
- Place each siopao on a 3×3-inch piece of wax paper.
- Place siopao in a steamer and steam for 30 minutes.
- Place chicken and pork filling over flattened dough balls. Gather and twist edges together to secure filling. Place each siopao onto an 8-inch square of waxed paper. Cook in a steamer until siopao are puffy and hot, about 30 minutes.
- My recipe for chicken and pork filling for siopao:
Reviews
very nice dough!
The taste is good, but I followed the recipe and the dough didn’t turn out. It probably would help to proof the yeast then add it to the dry ingredients.
I made this with your chicken asado recipe and it was perfect! Made a bit of taste adjustments but definitely keeping this recipe handy. thank you! Btw, can I make this and freeze dough? Or I should steam it first then freeze? How long will it last? Thanks!