Light and airy chinese fold-over buns

Steamed buns is a snack that I have grown up with, my dad used to make siopao a Filipino version of the chinese buns. These fold-over buns is something that I have gotten to know in the recent years, quite an ingenious way to make them, this way you can fill them with what you want to put in them. I do not know who originally made these, but for mine I have used my dads siopao bun recipe.
 –
After a quick steam, these pockets are like tender pillows ready to be stuffed with a cooked filling of your choice.
Makes about 20 buns, depending on the size.
250 ml luke warm water
3 tablespoons sugar
1 packet dry yeast
3 tablespoons canola oil
800 ml all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
 –
 Combine warm water, sugar and yeast in a bowl, add oil, salt and flour
Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, roll the buns into an oval shape  twice as long than it is wide.
 –
As you can see in the picture below I rolled the dough quite thin, but they rise nicely and becomes soft and airy when steamed.
Place a baking paper on top of your rolled dough and place a small jar lid on before you fold it in two, this way you get a nice pocket to put your filling.

Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap.  Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in size.  Meanwhile, fill a large wok or pot up with water to a depth of 4″.  Set the water on high heat to reach a full boil.

Place the bamboo steamer filled with risen buns on top of wok or pot, remove the plastic wrap and place the bamboo lid on, and steam the buns for about 8-10 minutes, or until they are light, fluffy, and puffy.  Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice or just eat them plain.
For these fold-over buns we mixed a little east and west and had pulled pork with julienned cucumber and spring onion, pickled red cabbage and hosin sauce. MiniMe dropped hoisin sauce and the red cabbage, she used bbq sauce on hers.
 –
Fill yours with the filling of yoour choise and enjoy 🙂

 

Sio pao with chicken asado

Siopao agj

Yummy ligth and airy buns filled with sweet savory filling. Siopao is the filipino equvalent to Cha siu bao ( steamed bbq pork filled buns). I remember my dad make these buns when I was growing up, I did not like the buns with filling back then, but now I do. When I was growing up he made the plain one for me as I have done for my children.

Siopao 3 agj

These buns are easy to make, follow the recipe and you are on your way, just make sure you have all the ingredients, I didn’t and made it with chicken and not pork.

Dough recipe

Makes about 20 buns, depending on the size

250 ml/1cup luke warm water

3  tbsp sugar

1 packet dry yeast

3 tablespoons canola oil

800 ml all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Filling ingredients:

500 g chicken, chopped into small pieces

1  onions, half chopped and the other half sliced

2 cloves garlic, minced

1 carrots diced in different sizes(for texture)

2 stalks of scalions sliced

1 tbsp lard, shortening or oil

2 tbsp soy sauce

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch, diluted in 1/8 cup water

Salt and pepper to taste.

 

Start by making the dough.

Combine warm water, sugar and yeast in a bowl, add oil, salt and flour

Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, flatten the buns and place a spoonfull of filling in the middle before you close them up.
Place them on small squares of baking paper and place them in a bamboo steamer and cover, let them rise to double the size.
Sio pao filling agj
Next make your filling saute the onion, garlic and chicken in a little bit of oil, when the  chicken is done add the carrots and the rest of the ingredients exept the cornstarch and water.
When everything is cooked and incorporated then add the cornstarch and water.
PhotoGrid_1453384239601
Filling the buns.
Divide your dough in atleast 20 equal parts, roll each part into a ball, flatten by rolling with a rolling pin,
and place a good spoonfull of filling in the middle close them up and put them on a piece of bakingpaper before you put them in the steaming basket.
Remember to give them space so they do not swell into eachother. Cover them and let them rise to double the size befor you steam them,
Steam over a wok or a pot with boiling water for about 10 minutes.