Siopao

Dough:

4 c. all purpose flour
3 tsps. yeast
1-1/2 c. lukewarm water
4 tbsps. sugar
1 tsp. salt
1/2 c. pork lard or vegetables
shortening

Procedure:
Dissolve yeast in lukewarm water. when dissolved, add salt, sugar and 2-1/2 cup flour to make a soft sponge. Beat thoroughly with wooden spoon. Set aside to raise until double in bulk ( about 30 - 40 minutes ) add remaining flour and 1/4 cup fat to sponge and mix well. Turn onto a slightly greased board using remaing 1/4 cup fat ( pork lard greasing is preferably ) and knead until smooth. Devide dough into 20 - 30 pieces depending on desired size. Form into balls. Flatten one ball of dough with the heel of the hand and put filling in the center. Gather the edge together and seal. Lay siopao on square piece of paper ( sealed side under ) and set aside to rise for 20 to 30 minutes.

Filling:
1/2 kilo pork, cut into small pcs. or groundly coarsley
2 onions quartered
1 tbsp. soysauce
1 tbsp. vinegar
1 clove garlic
1 spring onion
1 tbsp. hoisin sauce or oyster sauce
1/2 cup water
a dash of salt to taste
a dash of ground pepper
2 tsps. sugar
1/2 tsp. knorr seasoning - or maggi cube ( MSG. Vitsen if preferred - Optional )
8 hard cooked eggs, sliced ( optional )

Procedure for Filling dough:
Saute garlic, onion in cooking oil, add pork. Cook until lightly brown, add water, soysauce, hoisin sauce or oyster sauce, Vinegar water, sugar,pepper, knorr seasoning and a dash of salt to taste. Cook over low fire until tender and add spring onion.Remove pan from heat and Remove pork from sauce. let it cool for 5 minutes. Use to fill siopao. Add eggs sliced and steam for 20 - 30 minutes or until done. Serve left over sauce with siopao.


Kain Tayo!!! Guten Appetit!!! Bon Appetit!!!