Siopao -Asado (Steamed buns with chicken filling)
User Reviews
4.8
Siopao -Asado (Steamed buns with chicken filling)
Description
Siopao - Asado is a type of steamed bun filled with savory chicken asado, prepared by first activating yeast in warm water with sugar. The dough blends all-purpose flour, baking powder, sugar, shortening, and yeast mixture, then is kneaded until smooth and left to rise until doubled. The dough is portioned, flattened into circles with a slight bulge in the center, then filled with chicken asado filling. The edges are gathered and sealed by pinching and twisting to trap the filling inside. These buns are typically steamed until the dough is cooked through and soft.
The dough’s elasticity and rising process give the buns a fluffy, tender crumb while the filling adds moist, flavorful meat inside. Steaming allows gentle cooking without crust formation, maintaining moisture. The recipe involves shaping neat buns that hold together through the steaming process, resulting in a balanced texture between soft bread and flavorful filling.
These buns can be enjoyed as a snack or light meal, often accompanied by condiments like soy sauce or a spicy dip. Their portability and warm, comforting nature make them suitable for casual eating or packed lunches.
The notes mention that instant yeast can be used directly with the flour without pre-proofing, which can streamline preparation. Ensuring the dough rises sufficiently affects loaf volume and texture, so following rise times is beneficial. Proper sealing avoids filling leakage during steaming.
Ingredients
- 1 cup water warm
- ¼ cup sugar 1 tablespoon
- 1 pouch active dry yeast - about 1 Tbsp
- 2 ½ cup all-purpose flour
- ½ tablespoon baking powder
- 3 tablespoons shortening or vegetable oil
- 1 teaspoon vegetable oil
- chicken asado filling
Instructions
- In a bowl, mix together the warm water, 1 Tbsp of sugar and yeast. Let stand for 5 minutes.
- In a big bowl, combine the flour, rest of sugar and baking powder. Add the liquid to the dry ingredients and the 3 Tbsp shortening. Mix well until a dough forms.
- Turn dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. Coat the dough with oil and place in a bowl. Cover the bowl with plastic wrap and let the dough rise for an hour or until it doubled in size.
- Punch the dough down and turn it out onto a floured surface. Roll into a log and divide into 8-10 equal portions.
- Form one into a ball and then using hand of rolling pin flatten it into about 4-5 inch circle leaving a small bulge in the middle. Scoop a tablespoon of filling and place it in the middle. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
- Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes. Turn off the steamer or remove from heat and let it stay closed for 5 minutes before removing the cover.
- Let the buns cool a bit before serving.
Notes
- You can use instant yeast directly added to the flour without proofing to save time.
- Make sure the dough doubles in size during the rising step for a soft, fluffy bun.
- Seal the dough edges firmly when enclosing the filling to prevent leakage during steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 94mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 5g | 10% |
| Calcium | 31mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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