Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

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Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
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siopao
Chicken Adobo Siopao
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Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
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Siopao – Filipino Steamed  Pork Bun (Pork Asado filling)

Siopao – Filipino Steamed Pork Bun (Pork Asado filling)

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Siopao literally means “steamed bun”  with yummy meat fillings. It is a famous Chinese-Filipino snack or street food.  It’s mainly sold in Chinese restaurants or by sidewalk vendors in the Philippines.

Pork Asado Siopao or Steamed Pork Bun is the most popular type  and a favorite of many Filipinos including me. There are many kinds of fillings that can be used in this siopao recipe but pork asado is the most popular one.

Making siopao or steamed pork bun is not as difficult as you think, if you have some experience in kneading dough, then making siopao is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling. It must have that fluffy and soft bun with yummy filling inside.

Here’s a Siopao with Pork Asado Filling recipe you can follow, Enjoy!!!

 

Ingredients:

For Siopao Dough:

4 cups flour

3 tbsp. shortening

2 tsp. dry active yeast

¾ cup sugar

2 tbsp. olive oil

¼ tsp. salt

2 cups warm water

For Pork Asado Filling:

½ kg. pork, sliced into small pieces

2- 21/2 tbsp. oyster sauce

¼ cup soy sauce

2 tbsp. cornstarch, dilute in ¼ cup water

¼ cup brown sugar or white sugar

2 cups water

1 clove garlic, minced

1 pc. onion, minced

2-3 tbsp. cooking oil

 

Directions:

For Pork Asado Filling:

Heat oil in a pan over medium heat then sauté the garlic and onion.

Add the sliced pork and stir fry until the color turns light brown.

Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.

Add the diluted cornstarch and stir until the sauce becomes thick then set aside.

For Siopao Dough:

In a bowl or glass, pour in 2 cups of warm water, add the sugar, shortening and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.

After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.

Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.

Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.

Then after that you can now punch down the dough and divide into desired sizes.

Form into balls and let them rise again for 30 minutes.

Flatten dough with a rolling pin.

Fill the center with prepared pork asado using spoon.

Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Let the balls rise for at least 60 – 90 minutes or until double the size.

And finally, steam at least 10 to 15 minutes or until cooked.

Serve while it’s hot,

Share and Enjoy!!!

Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Ingredients
For Siopao Dough:
For Pork Asado Filling:
Servings: people
Instructions
For Pork Asado Filling:
  1. Heat oil in a pan over medium heat then sauté the garlic and onion.
  2. Add the sliced pork and stir fry until the color turns light brown.
  3. Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
  4. Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
  1. In a bowl or glass, pour in 2 cups of warm water, add the sugar and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
  2. After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
  3. Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
  4. Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
  5. Then after that you can now punch down the dough and divide into desired sizes.
  6. Form into balls and let them rise again for 30 minutes.
  7. Flatten dough with a rolling pin.
  8. Fill the center with prepared pork asado using spoon.
  9. Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
  10. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  11. Let the balls rise for at least 60 – 90 minutes or until double the size.
  12. And finally, steam at least 10 to 15 minutes or until cooked.
  13. Serve while it’s hot,
  14. Share and Enjoy!!!
Recipe Notes

[tonjoo_spb]Open the steamer right after 10 minutes and touch the buns. If the buns are fluffy and soft then its ready to serve.

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Easy Egg & Dairy Free Mini Corn Dog Muffins for the Kids’ Table

Easy Egg & Dairy Free Mini Corn Dog Muffins for the Kids’ Table

Egg & Dairy Free Mini Corn Dog Muffins

We’re planning my mom’s 80th. birthday party this summer and recently decided that we had enough kids attending that a kids’ table was in order.  One of the things we had to worry about are food allergies,several of the children have egg and dairy allergies; my grandson Jett among them.

We decided that we should design a kids’ menu that was egg and dairy free, thankfully no one has gluten allergies too.  We have been trying different recipes to find food that kids love and will be fun too.

Here’s one of the recipes we will be serving on the kids’ table this summer, Egg & Dairy Free Mini Corn Dog Muffins.  It’s very easy to make using just 4 ingredients.  You can make it a head of time and freeze, just thaw out before serving.

We thought it would be fun to make individual servings by placing 4 mini muffins in a paper cup and topping it with a party pick.  You can serve it with packets or cups of ketchup and mustard for dipping.

Ingredients:

Egg & Dairy Free Mini Corn Dog Muffins

1box of Jiffy Corn Muffin Mix

1 tbls. flax seed meal

1/3 cup Soy Milk

4 Hebrew National Beef Franks or your favorite brand of hot dogs

3 tbls. warm water

24 Mini cupcake wrappers (optional)

Directions:

1.  In small container mix flax seed meal with warm water and let sit for 5-10 minutes.  It will rise and seem fluffy.

2.  In a medium bowl stir together Jiff mix, Soy Milk, and flax seed meal mixture.  Batter will be lumpy.  Let rest for 10 minutes.

Egg & Dairy Free Mini Corn Dog Muffins

3.  Grease mini muffin pans well or line with mini cupcake liners.

4.  Cut Hot Dogs in 8 sections along the length.  Each piece should reach just below the rim of the mini cupcake when placed in the pan standing up.

5.  Fill each cup about halfway and press a hot dog section in the middle of each.  Hot dog section should be standing up.

Egg & Dairy Free Mini Corn Dog Muffins

6.  Drop a small amount of batter on top of each hot dog.  Spread it to the sides as close as possible.

Egg & Dairy Free Mini Corn Dog Muffins

7.  Bake in 400 degree oven for 28 minutes or until golden brown.

Egg & Dairy Free Mini Corn Dog Muffins

8.  Cool and serve or freeze in ziplock freezer bags.

If you don’t have egg or dairy allergies you can make these using 1 egg and 1/3 cup milk as directed on the Jiff Mix box.

For parties put several muffins in a paper cup or other container and top with a cute party pick or other small decoration.

Egg & Dairy Free Mini Corn Dog Muffins
Easy Egg & Dairy Free Mini Corn Dog Muffins for the Kids' Table
Print Recipe
Servings Prep Time
24 Mini Muffins 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
24 Mini Muffins 20 Minutes
Cook Time
30 Minutes
Egg & Dairy Free Mini Corn Dog Muffins
Easy Egg & Dairy Free Mini Corn Dog Muffins for the Kids' Table
Print Recipe
Servings Prep Time
24 Mini Muffins 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
24 Mini Muffins 20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Mini Muffins
Instructions
  1. In small container mix flax seed meal with warm water and let sit for 5-10 minutes. It will rise and seem fluffy.
  2. In a medium bowl stir together Jiff mix, Soy Milk, and flax seed meal mixture. Batter will be lumpy. Let rest for 10 minutes.
  3. Grease mini muffin pans well or line with mini cupcake liners.
  4. Cut Hot Dogs in 8 sections along the length. Each piece should reach just below the rim of the mini cupcake when placed in the pan standing up.
  5. Fill each cup about halfway and press a hot dog section in the middle of each. Hot dog section should be standing up.
  6. Drop a small amount of batter on top of each hot dog. Spread it to the sides as close as possible.
  7. Bake in 400 degree oven for 28 minutes or until golden brown.
  8. Cool and serve or freeze in ziplock freezer bags.
  9. If you don't have egg or dairy allergies you can make these using 1 egg and 1/3 cup milk as directed on the Jiff Mix box.
Recipe Notes

For parties put several muffins in a paper cup or other container and top with a cute party pick or other small decoration.

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