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How-To Make Easy Siopao

Ingredients
  

  • 2 tubes buttermilk biscuits
  • leftover cooked pork, chopped (use whatever leftover meat you have)
  • 1 tbsp soy sauce
  • 1 tbsp apricot preserves/orange marmalade
  • 2 drizzles olive oil
  • 1+ tsp hot red chili sauce
  • 2 tsp water
  • 1 tsp cornstarch
  • 3 cloves garlic (chopped finely)
  • 1 sm piece of ginger (chopped finely)
  • a drizzle of sesame oil
  • water for steaming

SAUCE

  • 3 tbsp apricot preserves
  • 1 tbsp soy sauce
  • 1 tsp hot red chili sauce

Instructions
 

  • 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.