Siapao filling
1 Medium Onion, chopped
2 Cloves Garlic, minced
2 tbsp. Olive Oil
1 kg preferred Meat (chicken, pork, beef), diced
60 ml Soya Sauce
1 tbsp. Sugar
Salt & Pepper
2 tbsp. Oyster Sauce
1 tbsp. Hoisin Sauce
Siapao Dough
420g Flour
100g Sugar
1/2 tsp. Salt
1 (7g) packet Dry Yeast
250 ml (1 cup) lukewarm water
4 tblsp. Oil
Meat Filling
Wax paper, cut into 8x8cm squares
Siapao
The siapao filling can be made in advance to shorten the preperation time of the siapao dough.
Preparing Siapao Filling
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Sauté onion and garlic in olive oil.
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Add the meat and stir fry for 5 – 8 minutes.
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Add the soya sauce and the sugar. Mix it well and season it with salt and pepper.
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Simmer it for 10 minutes or until your mixture is almost dry.
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Let it cool down first before you start filling the siapao.
Preparing Siapao Dough
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Mix all dry ingredients In a large mixing bowl.
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Add the lukewarm water and oil and mix into a dough.
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Knead the dough for at least 10 minutes or until it becomes smooth and elastic.
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Dust with flour if necessary.
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Warm up the oven for 1 minute and then turn it off.
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Oil a large bowl and place the dough inside and cover with a cloth. Make sure that the doug is fully coated with oil, otherwise it will dry out. Place in the oven for 1 hour, or until the size has doubled.
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Punch down the dough and keep in the oven for at least another 15 minutes.
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Knead the dough again and divide into 12 golf sized balls.
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Roll out each ball and fill with the meat filling.
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Gather and twist the edges together to secure the filling and place each siopao on a square of wax paper. Steam your siapao for 30 minutes in a steamer.