Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 pound boneless, skinless chicken thighs, chopped
- 1/2 cup chopped onion
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and yeast. Mix well.
2. Add the warm water and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a damp cloth. Let it rise for about an hour, until it has doubled in size.
5. While the dough is rising, prepare the chicken filling. In a skillet over medium heat, cook the chicken and onion until the chicken is no longer pink.
6. Add the soy sauce and oyster sauce to the skillet. Mix well.
7. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce thickens. Remove from heat and let it cool.
8. Once the dough has risen, punch it down and divide it into 12 equal pieces.
9. Roll each piece into a ball and flatten it into a circle with your hands.
10. Spoon about 2 tablespoons of the chicken filling onto the center of each dough circle.
11. Gather the edges of the dough and pinch them together to seal the filling inside.
12. Place each siopao on a small square of parchment paper and arrange them in a steamer basket.
13. Cover the steamer and let the siopao rise for another 10 minutes.
14. Steam the siopao for 15-20 minutes, until they are puffed up and cooked through.
15. Serve hot.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
12 siopao
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 26g
Protein: 14g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce.
Variations:
- Add diced carrots or potatoes to the chicken filling for added texture and flavor.
- Use a barbecue sauce or teriyaki sauce instead of the soy sauce and oyster sauce for a different flavor profile.
Tips and tricks:
- Make sure the dough has doubled in size before rolling it out.
- Use a damp cloth to cover the dough while it's rising to prevent it from drying out.
- Don't overfill the siopao or they may burst open during steaming.
Storage instructions:
- Store leftover siopao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the siopao for 5-10 minutes until heated through.
Presentation ideas:
- Serve the siopao on a platter lined with banana leaves for a traditional Filipino presentation.
Garnishes:
- Top the siopao with chopped green onions or cilantro for added flavor and color.
Pairings:
- Serve the siopao with a side of steamed rice and a vegetable stir-fry for a complete meal.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Egg rolls
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the siopao burst open during steaming, try sealing the edges more tightly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Siopao is a popular Filipino snack that originated from Chinese steamed buns.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve the siopao as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino