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Coarsely chop the leftover meat,
Heat up the olive oil and sesame oil. Sauté the garlic and ginger.
Stir in the chopped meat and cook for a few minutes.
Add the soy sauce, red chili sauce, apricot preserves/orange marmalade, stir and cook for a bit.
Mix together water and cornstarch. Pour over the meat mixture. Stir fast. Then turn the heat off.
Transfer the cooked filling into a bowl, then store in the fridge to cool for 5-10 minutes. Do this so you don’t cook the bottom of the biscuit dough. Trust me on this.
There are your biscuits, roll ‘em flat with a rolling pin.
Add a filling in the middle. Fold the left and right sides upwards. Do the same with the top and bottom.
Twist on top to seal. They don’t look that pretty, but they’re delish, I promise .
Place in a steamer. All rice cookers have that steamer rack so just read your manual to find out how to use it. I bought a small bamboo steamer a few months ago so I’m using that. Make sure to place cabbage leaves or lettuce leaves first. This will prevent the dough from sticking. OR, use a parchment paper if you have it but lettuce leaves will give the siopao or dumpling a little bit more flavoring, or so I’ve read.
Since this is a small steamer, wok is not necessary. I just used my medium-sized non-stick pan. I added water on the bottom of the pan, coz that’s how you steam things . Place the steamer onto the pan. Check to make sure the water is not touching the lattice/woven part inside the bottom of steamer.Steam the Siopao for about 20 minutes. Let’s make sauce while that’s steaming. Blend together apricot preserves, soy sauce, and hot red chili sauce.