Siopao (Steamed Buns) - Filipino Chow

Ingredients

• 3 cups of all-purpose flour
• 1 1/2 cup of luke warm water
• 1 packet active dry yeast
• 1/2 cup of shortening
• 1 tablespoon of salt
• 1/2 cup of white sugar
• 1 1/2 pounds of meat, cut into 1/4 inch cubes
• 4 cloves of crushed garlic
• 1 small diced onion
• 3 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 3 tablespoons of hoisin sauce
• 1/2 cup of water
• 4 tablespoons of brown sugar
• 1 teaspoon of MSG (optional)
• 1/2 tablespoon of ground black pepper
• 1 tablespoon of cornstarch
• 2 tablespoons of sesame oil
• 2 tablespoons of shortening
• 6 hard boiled eggs
• In a mixing bowl, dissolve yeast in luke warm water, add salt, sugar and 2 ½ cups of all-purpose flour.
• Beat thoroughly until you have the consistency of a soft sponge.
• Cover with plastic wrap and let rise for 30 minutes.
• Add shortening. Mix well, then add the remaining ½ cup of all-purpose flour.
• Knead until smooth.
• On a flat surface, dust surface with flour and roll the dough to form a 2 inch tube.
• After forming the dough into a 2 inch tube, cut dough with a knife using a cutting board so that you have 2x2 in. pieces.
• Place on a tray, line with wax paper, and dust with flour.
• Set aside.
• In a large frying pan heat and saute 2 tablespoons of shortening over medium heat.
• Saute garlic until golden brown, add onions and cook until onions are translucent.
• Add meat. Saute for 2 minutes, cover, and let simmer for 5 minutes over medium low heat.
• Mix cornstarch in a small bowl with ½ cup of water until totally dissolved, set aside.
• After five minutes remove cover, stir the meat, and add the following: oyster sauce, soy sauce, hoisin sauce, brown sugar, and cornstarch-water mixture
• Season with msg, black pepper, and sesame oil.
• Stir well and bring to a boil.
• Let simmer uncovered for another 5 minutes on low heat while stirring occasionally.
• Remove pan from the heat and let cool to room temperature.
• Take the dough, cut in 2x2 inch pieces and dust each one with flour.
• Roll each piece into a ball with your hands and lay the rounded dough onto a flat surface then dust with flour.
• Using a rolling pin, flatten the dough to 3/8 of an inch thick.
• Slice hard boiled eggs crosswise. Arrange 3 slices at a time onto the center of the rolled-flattened dough.
• Spoon about one spoonful of pork or chicken filling onto the center of the dough.
• Pull edges of the dough together and twist together firmly.
• Using wax paper cut in 4x4 inch pieces, place buns upside down.
• Steam siopao for about 25 minutes.