Chicken Asado Steamed Buns a.k.a. Siopao

INGREDIENTS & HOW TO:

1.)  For the dough: (makes 10 pcs.)

3 cups self-rising flour
¾ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vegetable oil
1 cup milk

Pour all of the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer. In the meantime prep and cook your filling.

NOTE: Double the portion if you need to. This batch will produce 6-8 buns.

2.) Chicken Asado Filling:

1 kgs. chicken thigh meat, boiled til cook and tender

*you can use any part of chicken that you want or mix in some chicken breast

1 c of Sweet Soy

3 tbsp. Oyster sauce

4 tbsp. soy sauce

minced garlic, onion 

3/4 c of spring onions

salt, pepper

Sesame oil

*5 boiled eggs, quartered

You can also add slices of Chinese sausages or Chorizo

In a wok saute' your minced garlic and onions, add in the cooked meat plus all the other ingredients except spring onions and egg. Saute' well until the sauce is fully incorporated, season to taste. Now turn the heat off and then add the spring onions and a tsp. of Sesame oil, blend it all in. 

3.)  Putting it all together:

1 cup flour for dusting the workboard
Water for steamer + 1 tbsp. vinegar
Parchment/Wax paper circles or squares for the bottom of each bun

Flour your kitchen surface and pace the dough out. Knead dough for about 15 minutes until it becomes smooth. Form 2 logs with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin (if you have a mini rolling pin, even better) making sure that the sides are thinner than the center. Then take a spoonful or more of the stuffing and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Gather the edges of the dough- pinching as you go, it's like making pleats really...and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle, twisted side facing down for a smooth looking bun or twisted side up, just make sure you have pinched-sealed it well otherwise it will open up while steaming. 

Repeat the process until you've used up all the dough. Steam the buns for about 30 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy! 

Let it rest for awhile before serving.

ENJOY!!!!

1. "Coarse rice for food, water to drink, and the bended arm for a pillow - happiness may be enjoyed even in these."
   Confucius