The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
I love a savory baking challenge, especially one that is new to me, easy to make, and something that kids and grown-ups love equally! Siopao literally means "steam buns" and if you frequent Asian markets you've likely seen them in the food court. Julie's recipe is for baked rolls, and I wondered how the baking would affect the texture of the bread. Steam buns are incredibly tender, and those that I've eaten have been stuffed with spiced pork. These baked Siopao were also incredibly tender, and I filled mine with pork laab, a minced meat salad that is crazy delicious and packed with traditional Thai flavor. My family went crazy for these! Everyone wants me to make them every day now, which to be honest, I could probably accomplish even on a work night if I made the filling ahead of time. The dough is a no-knead recipe, so you could mix it up and leave it sit in the fridge for the day. Dinner could be on the table in an hour with little active work, after work :)
I served our Siopao with an Asian cabbage salad, and you can find a recipe for it in my cookbook. I hope you enjoy this recipe as much as we did! For Julie's Daring Baker recipe, you can find the challenge PDF here!
tablespoons uncooked rice
cloves garlic, minced
pound course ground pork
tablespoon tamari sauce
of one lime
jalapeno, minced (and seeded, if desired to reduce spice)
tablespoons chopped cilantro
cup cold water
Toast the rice in a hot dry skillet, stirring often, until nutty and brown. Grind or pound into a course powder.
oil in a skillet over medium heat, then add garlic and cook for a minute. Add pork, tamari sauce, fish sauce and
shallot. Cook until the pork is cooked
through. Stir in lime juice, jalapeno,
cilantro and toasted rice.
cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.
the cornstarch mixture into the filling and cook for a minute until thickened. Remove from the heat and cool completely before making the rolls.
12 large buns
teaspoons active dry yeast
cups lukewarm water
tablespoons melted butter
5 cups all-purpose flour
egg, beaten, for the egg-wash
yeast, water, sugar, melted butter, and salt together in a large mixing bowl. Slowly mix in flour until it's fully
incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
the bowl with greased plastic wrap and let it rise for about an hour in a warm
place (such as in a cold oven with the light turned on) until doubled.
down the dough and turn it out onto a floured surface. Sprinkle some flour over
the top of the dough and fold it over on itself several time until you can shape
it into a smooth ball. Divide the dough
into about 12 equal pieces.
floured surface, roll each piece into a ball and flatten it into a disc about 6
a walnut sized mound of filling into the center of the disc, wrap the dough
around the filling, and firmly pinch it closed around the top of the filling.
filled buns, seam side down, on a baking sheet and loosely cover them with
plastic wrap. Let them rest for 1 hour.
the oven to 350F.
your egg wash on the top of each bun. Bake the buns for about 20 minutes, until
golden brown. Serve warm.