FODMAP — Modify

Use gluten-free buns and garlic-infused oil; spring-onion greens only.

Ingredients §

Dough §

• 6 cups flour
• 1 packet active dry yeast
• 1 cup white sugar
• 2 tsp cooking oil
• 1 cup lukewarm water
• ½ cup boiling water
• 3 tsp salt
• 6 tsp baking powder

Filling §

• 1 lb cubed pork loin or chicken thighs
• 6 hard-boiled eggs
• 2 green onions
• 4 tsp light soy sauce
• 4 tsp brown sugar
• 4 tsp oyster sauce
• 1 tsp cornstarch, dissolved in 2 tsp water
• 2 cloves garlic

Asado sauce §

• ½ cup water
• 3 tbsp sugar
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• Pinch of salt
• 2 tsp vegetable oil

Method §

Make the dough §

1. Mix the flour, salt, and baking powder in a medium bowl. Set aside.
2. In another bowl, dissolve the yeast in lukewarm water, then add 1 cup of the flour mixture. Mix thoroughly.
3. Cover with a cloth and let rise for 1 hour.
4. Meanwhile, dissolve the white sugar in the boiling water. Stir well, then let cool to lukewarm.
5. Pour the cooled sugar water into the yeast mixture, then add the rest of the flour mixture. Stir to blend well.
6. Grease a large bowl. Turn the dough out onto a floured board and knead for 3 minutes — you want smooth, not sticky.
7. Place the ball into the greased bowl, turn once, and cover with a damp cloth. Let rise 2 hours or until doubled.

Make the filling §

1. Sauté the garlic and onions in a small amount of oil in a wok.
2. Add the meat and stir-fry for 1 minute or until no longer pink.
3. Add the soy sauce, oyster sauce, and brown sugar.
4. Pour in the dissolved cornstarch and stir-fry quickly until the meat is well glazed.
5. Remove from heat and let cool.

Assemble the siopao §

1. Punch down the dough and knead on a floured board for 3–5 minutes.
2. Divide the dough in half and roll each into a 12 × 2″ log.
3. Cut each log into 12 pieces, making 24 total.
4. Roll each piece into a ball, then flatten into a 3″ circle. Dust with flour if needed to prevent sticking.
5. Place 1 slice of egg in the centre, then 1 tbsp of filling with sauce.
6. Gather the sides, pinch together, and twist.
7. Place pinched-side down on parchment paper and place in steamer.
8. Repeat until done. Cover with a damp cloth and let rise 1 hour.

Steam §

1. Steam the siopao for 20 minutes.

Make the asado sauce §

1. Mix all the sauce ingredients until the cornstarch and sugar are dissolved.
2. Gently boil, stirring, for 5 minutes or until the sauce thickens. Yields about ¾ cup.

Storage

Cooked siopao can be frozen — re-steam for 10 minutes to reheat.