- 4 Tablespoons sugar
- 3 Tablespoons oyster sauce
- 1 Tablespoon hoisin sauce
- 4 Tablespoons soy sauce
- 1 large onion, minced
- 2 Tablespoons cornstarch, diluted in 1/4 cup water
- 2 Tablespoons garlic, minced
- 2 lbs. pork, finely chopped
- 3 Tablespoons Portuguese Cobrancosa Extra Virgin Olive Oil
- 6 Tablespoons Portuguese Cobrancosa Extra Virgin Olive Oil
- Filling Ingredients
- 1 packet dry yeast
- 5 cups flour
- 1-1/4 Tablespoons baking powder
- 1/2 sugar (added to the flour mixture)
- 2 cups warm water
- 2-1/2 Tablespoons sugar (added to yeast mixture)
- Dough Ingredients
- In a mixing bowl, put in the flour, baking powder, olive oil, and the yeast-sugar-water mixture and mix well (bubbles should have formed on top by then).
- Make the dough by placing the warm water in a bowl, then adding the yeast and sugar and mix well. Let the mixture sit for 10-15 minutes.
- Add the cornstarch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside.
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar and mix well. Simmer for 5 minutes.
- Heat the oil for the filling in a frying pan. Sauté the garlic and onions. Add the pork pieces and cook until the color of the outer part turns light brown.
- Knead the dough again then cut into individual slices (this will be the dough per individual siopao).
- Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top).
- Flatten the dough with a rolling pin until a round shape is formed.
- Put the asado filling on the middle of the flattened dough and wrap the dough around the filling.
- Do the same with the rest of the dough slices. When you have finished making all the dumplings, place the siopao in a steamer and steam for about 15 minutes.
- Serve hot with the sauce of your choice.