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 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!!!
[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.