Asian > Chinese > Dim Sum > Steamed Bun Siopaos

Siopao with Taro Filling Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- ¾ cup warm water
- 2 cups cooked taro, mashed
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons chopped green onions

Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Steamer

Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. In a separate bowl, combine the mashed taro, vegetable oil, soy sauce, sugar, garlic, sesame oil, and green onions.
6. Divide the dough into 8 equal pieces.
7. Roll each piece of dough into a circle about 4 inches in diameter.
8. Place 2 tablespoons of the taro filling in the center of each circle.
9. Pinch the edges of the dough together to form a pouch.
10. Place the pouches on a baking sheet and brush with vegetable oil.
11. Place the baking sheet in a steamer and steam for 15 minutes.

Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: 8 pouches

Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g

Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil.

- The taro filling can be substituted with other fillings such as pork, chicken, or mushrooms.
- The dough can be flavored with spices such as cumin, coriander, or turmeric.

Tips and Tricks:
- Make sure to knead the dough until it is smooth and elastic.
- Brush the pouches with vegetable oil before steaming to ensure a golden-brown color.

Storage Instructions:
Siopao with taro filling can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Siopao with taro filling can be reheated in the microwave or in a steamer.

Presentation Ideas:
Siopao with taro filling can be served on a platter with other dishes or as an appetizer.

Siopao with taro filling can be garnished with chopped green onions, sesame seeds, or chili flakes.

Siopao with taro filling pairs well with a variety of dishes such as fried rice, noodles, or stir-fried vegetables.

Suggested Side Dishes:
Siopao with taro filling can be served with a side of steamed vegetables or a salad.

Troubleshooting Advice:
If the dough is too dry, add more warm water. If the dough is too wet, add more flour.

Food Safety Advice:
Make sure to cook the taro filling thoroughly before filling the pouches.

Food History:
Siopao is a popular Chinese-Filipino snack that is believed to have originated in the Philippines.

Flavor Profiles:
Siopao with taro filling has a savory and slightly sweet flavor.

Serving Suggestions:
Siopao with taro filling can be served as a snack or as a main dish.

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Region: Filipino

Taste: Savory, Tangy, Sweet, Earthy