Ingredients
Dough
| 4-1/2 cup | all-purpose flour | | 3 tsp. | yeast | | 1-1/2 cup | warm water | | 4 tbsp. | sugar | | 1/2 cup | pork lard or | | vegetable shortening |
Filling
| 1-1/8 lb. | pork, chopped | | 2 | onions, quartered | | 1/4 cup | soy sauce | | 1/2 cup | water | | 2 tsp. | sugar | | 1/2 tsp. | Vietsin (MSG) | | 6 | eggs, hardboiled and sliced |
1 Recipe Reviews
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How long do you cook the steamed Buns? Thank you Julie
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Instructions
Dough:
Dissolve yeast in lukewarm water. When dissolved, add sugar and 2-1/2 cups flour to make a soft sponge. Beat thoroughly with a wooden spoon. Set aside to rise until double in bulk (approximately 30 to 40 minutes); add remaining flour and 1/4 cup fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 cup fat (pork lard for greasing is preferable) and knead until smooth. Divide dough into 24 to 36 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 edges together and seal. Lay <I>soipao</I> on square piece of paper (sealed side under) and set aside to rise for 20 to 30 minutes.
Filling:
Mix together soy sauce, water, sugar, salt, onions and pork. Cook over low fire until tender. Remove pork from sauce. Use to fill <I>siopao</I>. Add egg slices and steam for 30 minutes or until done. Serve leftover sauce with <I>siopao</I>.
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