Prep your meat by patting it dry. Heat a medium sized pot over medium heat and add vegetable oil. In small batches, brown the pork pieces on each side for about one minute or until each side has a nice golden coloring. Turn the pieces as each to brown and move in batches to not crowd the pan.
Remove all the browned meat from the pan and add in the chopped onions and saute for one minute or until fragrant. Add the garlic and saute for about 30 seconds until it’s toasted light brown.
Add the water into the pot and stir to deglaze the bottom of the pan. Then mix in the soy sauce and salt to the pot. Lastly, add the browned meat back in and make sure the meat is covered by the water. Add more water if necessary.
Raise the heat to high until it reaches a boil and then lower to medium-low to simmer for one hour, covered. Check on this braise every 20 minutes to mix the meat around and add just enough water to keep the meat submerged if necessary.
The finished meat should be significantly softer and easy to break apart.
Since the braise takes one hour, prep your dough as soon as you put the braise on a simmer.
Sift cornstarch, baking powder, and flour together, then add to your stand mixer with the dough hook attachment. Add sugar and instant active yeast and turn the mixer onto stir.
Turn the stand mixer on low and slowly add the water and vegetable oil. Continue to mix the mixture for about eight minutes until the dough is released from the sides and is smooth.
Remove, take off from the bowl, shape the dough into a ball.
Lightly grease the inside of the mixing bowl with one teaspoon of neutral oil and place the dough back into the bowl. Cover with a damp towel and leave it to proof for at least one to two hours or until the dough has doubled in size near a warm windowsill.
Transfer the softened meat to a cutting board and carefully use tongs and a knife to mince the meat into smaller pieces. They should easily shred when cut with a knife with little resistance.
In a large saucepan over medium heat, add the chopped meat, pork broth, oyster sauce, hoisin, dark brown sugar, and pepper. Mix thoroughly until the sugar and pepper dissolve. Cook for one minute.
In a separate small bowl, mix together the cornstarch and water until starch is incorporated.
Raise the saucepan to medium-high and stir in the cornstarch water mixture. Bring the sauce to a boil and stir consistently for 8-10 minutes or until the sauce thickens to a pudding consistency (see photo for final texture).
Remove from heat and let cool before assembling siopao.
Boiled eggs: Boil a small pot with water and add in eggs for 10 minutes. Remove eggs to cool (I put them in an ice bath), peel the shells, and cut into quarters lengthwise.
Assembly & steaming
After your dough doubles in size (it may take two hours), punch your dough to remove excess gas.
Move the dough onto a floured surface and lightly knead the dough with the heel of your hand for about one minute until it’s smooth and shaped into a ball.
Cut the dough in half and place one half back into the mixing bowl, covered to prevent it from drying out. With your current half, use your palms to roll it into a large log about 6 inches. Cut this log into 6 even pieces.
Take one piece and use a rolling pin to roll it out into a four inch diameter circle. If necessarily, sprinkle flour on the surface to prevent sticking. Then, use your rolling pin to thin out the edges of the circle while keeping the middle section the same thickness. Your dough should be the size of about 5 inches now.
Add three tablespoons of the asado filling in the middle of the circle and one slice of egg on top centered.
To fold, hold your wrapper filled with meat on your non-dominant hand. With your dominant hand, take your thumb and pointer finger and begin to fold the edges around the meat. This should look like pleating. I like to use my non-dominant hand’s pointer and index finger to guide more dough into the pleating. Continue to pleat in a circle until you reach the first pleat and close off the entire top with a pinch. The siopao should have a swirl pattern on the top. Add a small sheet of parchment underneath for it to rest on. Repeat with the rest of the siopao.
Before steaming, cover the wrapped siopao with the same damp cloth from before and proof again for about ten to 15 minutes.
Add about one and a half inches of water in your pot, but not too much that it’s touching your steamer. Preheat your steamer before adding the siopao for about two minutes.
Add your siopao into the steamer and leave one inch space between each siopao because they will grow slightly in the steamer.
Steam the siopao for about 20 minutes and do not remove the lid during this time.
After they’re finished, remove the siopao from the steamer and serve immediately. Repeat with the other siopao.
Freezing: You can freeze leftover siopao in an airtight container for up to one month. To reheat, wet a towel and wrap it around your siopao on a plate. On high heat, microwave for one minute. If it needs more time, add increments of 30 seconds until it’s softened and warm.
Please note if you’re using the slider to scale up or down these recipes, that the flour measurements by volume will be inaccurate. Measuring by weight will always be more consistent when baking anyways :)