This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.
Ingredients
- ⅓ cups all-purpose flour: 3 piece
- white sugar: 0.5 cup
- salt: 0.5 tsp
- active dry yeast: 1 pack (.25 ounce pack)
- lukewarm water: 1 cup
- vegetable oil: 0.25 cup
- vegetable oil: 1 tsp (or as needed)
Metric Conversion
Stages of cooking
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Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
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Warm up the oven for 1 minute. Turn oven off.
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Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
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Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
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Place each siopao on a 3x3-inch piece of wax paper.
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Place siopao in a steamer and steam for 30 minutes.
