Reviewed: Apr. 4, 2012

I tried making this with Rice flower, it did not turn out. I did this 5 different times following this recepie to the letter. The rice flower was crumbly and after they were steemed, they were hard. I found they are much better made with all purpose flower.

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Reviewer:

D Creel

Reviewed: Dec. 31, 2011

I make a similar version of this recipe, although much simplified for our busy lifestyles. First of all, I make the dough in the breadmaker, using all-purpose flour (just a regular white bread recipe). Second, I use a combination of ground pork and ground beef, and add a dash of Worcestershire sauce to the mixture. I make the meat mixture the night before and refrigerate it because it's much easier to work with when it's cold as well. After assembling the siopao, I rise the whole thing one more time (about 45 minutes) before steaming. My siopao turns out just as good as this recipe.

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Reviewer:

keiko

Reviewed: Dec. 8, 2011

Good recipe! I don't have rice flour but you can use cake flour/all purpose flour with for same result; I used http://www.joyofbaking.com/IngredientSubstitution.html for a conversion matrix. For those that have the dough "crumble apart" add a tablespoon of water to the dough at a time and continue kneading until it becomes slightly tacky to the touch. Note if the dough is too dry it will start to fall apart during steaming. My Husband loves the filling and has already devoured all of them

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Reviewer:

Amber

Reviewed: Dec. 3, 2011

julia32, when you activate the yeast make sure the water is warm and not hot...high temperature will kill the yeast and mix in the sugar that is what the yeast eats which causes the dough to rise. Also make sure you are precise with your measurement of the flour. if it is crumbly then there is too much flour. when you knead in that last 1/2 cup do it a little at a time you may not need it all. Hope this helps : )

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Reviewer:

David

Reviewed: Jun. 22, 2011

I tried this recipe but I did activate the yeast first by using warm water and adding 1 Tbsp of sugar, set it aside until spongy bubbles appears on top of it. Then you can mix it to the flour mixture. I also let the dough with fillings rise for 15 minutes before steaming it.

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Reviewer:

rowena

Reviewed: Jun. 8, 2011

help me here.... i just made the dough recipe and it's a mess.... the dough is crumbly and would not form.... the procedures in doing it is not very helpful.... the sponge is not really a sponge but watery.... what kind of recipe is this? I just throw away the dough that i made... it's a waste of my time and money. pls tell me what i did wrong?

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Reviewer:

julia32

Reviewed: Mar. 9, 2011

The filling for this recipe is amazing, but although I've followed it exactly twice now, I can't get the dough right! I don't know what I'm doing wrong (any input would be appreciated). Every time I try, the dough comes out crumbly and unusable. It's not even remotely pliable and falls apart when I try to make the dumplings.

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Reviewer:

Goiy

Reviewed: Nov. 15, 2010

I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.

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Reviewer:

ivy

Reviewed: Oct. 5, 2010

You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me there will be 28 more!! Thank you for sharing and for such clear instructions.

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