Siopao is Chinese steam buns usually filled with meats, either chicken or pork. It is a very popular snack in the Philippines paired with halo-halo.
Take out dough and divide it into 20-24 pieces.
( to prevent the dough from drying out, cover the rest with plastic wrap while working on each piece of dough).
Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.
Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam.
Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns.
Steam the siopao for 20 minutes.
The beauty of making your own siopao at home
is you can customized the fillings,
not always the asado style which
is very common with the commercial siopao.
On my first batch of siopao, I forgot to place kitcken towel over the steamer. Now I got some wrinkled siopao!
If you prefer asado for fillings, here is the recipe from my sister in NZ. I never used it as I always used pork or chicken adobo for the fillings. She also gave me the recipe of the dough which I've been using.
1/2 cup soy sauce