Recipe by MCCACJ
"Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer."
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active dry yeast
1 1/2 cups
4 1/2 cups
rice flour, divided
solid vegetable shortening, divided
garlic, chopped, or to taste
1 1/2 pounds
shredded cooked chicken meat
diced green onion
salt and black pepper to taste
cornstarch, if needed
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.
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.
I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.
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 : )
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.
I have been looking around for a siopao or steamed buns recipe which uses rice flour and not the usual all purpose flour so I was really happy to find it here at all recipes.
The texture of siopao made with rice flour is a bit heavier and chewier then that made with all purpose flour. This recipe is reminiscent of the siopao being sold at a very popular resto in the Philippines as compared to the ultra light and fluffy siopao varieties being sold elsewhere.
Incidentally, I gave this recipe only four stars because I didn't like the filling. The dough I give five stars!
Next time, I will just make my own filling.
Thank you MCCACJ for posting!
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?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Siopao (Filipino Steamed Dumplings)
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 346
** Calories from Fat: 101
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