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Jumbo Siopao

  • Author: Raymund
  • Prep Time: 3 hours 30 mins
  • Cook Time: 40 mins
  • Total Time: 4 hours 10 mins
  • Category: Main Course
  • Cuisine: Filipino

Description

Jumbo Siopao is a type of steamed bun filled generously with different meats like chicken, pork (char siu and Chinese sausage) and a salted duck egg.


Ingredients

Scale

Steamed Buns

  • 3 cups dumpling flour + 1/2 cup for dusting
  • 200 ml warm water
  • 1/2 cup + 2 tsp white sugar
  • 1/2 tsp salt
  • 1 tbsp shortening or vegetable oil (use shortening to make it whiter in colour)
  • 1 tsp baking powder
  • 1 1/2 tbsp active dry yeast
  • 1/4 cup lukewarm water

Filling

  • 400g finely chopped or minced chicken thighs
  • 150g char siu
  • 2 salted duck eggs, quartered
  • 1 pc Chinese sausage, sliced into 8 pcs
  • 2 tbsp light soy sauce
  • 2 tbsp cornstarch
  • 4 tsp brown sugar
  • 4 tsp sesame oil
  • salt

Water for Steaming

  • water, for steaming
  • 1 tbsp of vinegar per litre of water, for steaming

Instructions

Filling

  1. Mix all filling ingredients together except for the char siu, duck eggs and Chinese sausage. Set aside.

Steamed Buns

  1. Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
  2. Mix remaining ingredients except for the baking powder then knead dough until dough surface is smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
  3. Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
  4. Divide into 8 pieces then roll them thin, place a 50g of the mixed mixture in the middle, a slice of char siu, a slice of Chinese sausage and a piece of quartered egg. Seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
  5. Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
  6. Place buns into steamer container then steam siopao for 30-40 minutes.