Savory Siopao Filling
- 4 tablespoons uncooked rice
- 1 tablespoon oil
- 4 cloves garlic, minced
- 1 pound course ground pork
- 1 tablespoon tamari sauce
- ½ tablespoon fish sauce
- One shallot, minced
- Juice of one lime
- 1 jalapeno, minced (and seeded, if desired to reduce spice)
- 2 tablespoons chopped cilantro
- 1 tablespoon cornstarch
- 1/4 cup cold water
Siopao Rolls
- 2 teaspoons active dry yeast
- 1 1/2 cups lukewarm water
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- 4 to 5 cups all-purpose flour
- 1 egg, beaten, for the egg-wash
INSTRUCTIONS:
Savory Siopao Filling
- Toast the rice in a hot dry skillet, stirring often, until nutty and brown. Grind or pound into a course powder.
- Heat oil in a skillet over medium heat, then add garlic and cook for a minute. Add pork, tamari sauce, fish sauce and shallot. Cook until the pork is cooked through. Stir in lime juice, jalapeno, cilantro and toasted rice.
- Place cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.
- Stir the cornstarch mixture into the filling and cook for a minute until thickened. Remove from the heat and cool completely before making the rolls.
- Mix yeast, water, sugar, melted butter, and salt together in a large mixing bowl. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
- Cover the bowl with greased plastic wrap and let it rise for about an hour in a warm place (such as in a cold oven with the light turned on) until doubled.
- Punch down the dough and turn it out onto a floured surface. Sprinkle some flour over the top of the dough and fold it over on itself several time until you can shape it into a smooth ball. Divide the dough into about 12 equal pieces.
- On a floured surface, roll each piece into a ball and flatten it into a disc about 6 inches wide.
- Place a walnut sized mound of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed around the top of the filling.
- Place filled buns, seam side down, on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
- Preheat the oven to 350F.
- Brush your egg wash on the top of each bun. Bake the buns for about 20 minutes, until golden brown. Serve warm.
Source:Rise and Shine
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