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siopao - baked pork buns

Siopao (Asian Pork Buns)

Servings 12
Author Domestic Gothess

Ingredients

  • For the dough:
  • 360 ml (1 + 1/2 cups) lukewarm water
  • 30 g (2 tbsp) butter, melted
  • 7 g (2 tsp) fast action yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 550 g (4 + 2/3 cups) plain flour
  • For the pork filling:
  • 1 tbsp vegetable or olive oil
  • 1 onion
  • 4 cloves garlic crushed
  • 450 g (16 oz) finely diced or ground pork
  • 1 star anise
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp cornflour cornstarch
  • 60 ml (1/4 cup) cold water
  • salt and pepper to taste
  • 1 egg beaten, to glaze

Instructions

  1. To make the dough:
  2. Whisk together the water, melted butter, yeast, sugar and salt in a large bowl.
  3. Add the flour and mix in until completely incorporated and you have a slightly sticky, tacky, but not wet, dough. Cover the bowl and leave to rise in a warm place for about an hour until doubled in size.
  4. Make the filling:
  5. Heat the oil in a largish pan, add the onion and saute for a couple of minutes, add the garlic and cook for a couple of minutes longer.
  6. Add the pork and stir anise and cook until the pork is browned then stir in the soy and oyster sauces and the sugar, continue to simmer until the pork is cooked through.
  7. Whisk together the cornflour and cold water, add to the pan and cook for a couple more minutes until the sauce has thickened. Season to taste with salt and pepper. Remove the star anise and set the filling aside until cooled.
  8. To assemble:
  9. Line 2 baking sheets with greaseproof paper.
  10. Punch down the dough and turn it out onto a floured surface, fold it over several times, it will be a bit sticky so add more flour as needed. Divide into 12 equal pieces.
  11. Roll each piece out into a disc about 13cm/5in wide, don't roll it out too thin or your buns will split.
  12. Place a heaped tablespoon of the cooled filling into the centre of the disc, bring the edges of the dough up over the filling and pinch tightly to seal. Place the filled buns seam side down on the prepared baking sheets, well spaced apart.
  13. Loosely cover with greased clingfilm and set aside to rise for about 45 minutes to 1 hour until risen and puffy.
  14. Meanwhile, preheat the oven to 350°F/180°C/gas mark 4.
  15. Brush the risen buns with the beaten egg and bake for about 20 minutes until golden brown.