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.
Time:
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.
Variations:
- 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.
Garnishes:
Siopao with taro filling can be garnished with chopped green onions, sesame seeds, or chili flakes.
Pairings:
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