Siopao {Asian Stuffed Buns}

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!

Siopao

Savory Siopao Filling

Servings: 12

4 tablespoons uncooked rice

1 tablespoon oil

4 cloves garlic, minced

1 pound course ground pork

1 tablespoon tamari sauce

½ tablespoon fish sauce

One shallot, minced

Juice of one lime

1 jalapeno, minced (and seeded, if desired to reduce spice)

2 tablespoons chopped cilantro

1 tablespoon cornstarch

1/4 cup cold water

Toast the rice in a hot dry skillet, stirring often, until nutty and brown.  Grind or pound into a course powder.

Heat 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.

Place cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.

Stir the cornstarch mixture into the filling and cook for a minute until thickened. Remove from the heat and cool completely before making the rolls.

  

Siopao Rolls

Servings: 12 large buns

2 teaspoons active dry yeast

1 1/2 cups lukewarm water

1 tablespoon sugar

2 tablespoons melted butter

1 teaspoon salt

4 to 5 cups all-purpose flour

1 egg, beaten, for the egg-wash

Mix 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.

Cover 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.

Punch 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.

On a floured surface, roll each piece into a ball and flatten it into a disc about 6 inches wide.

Place 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.

Place filled buns, seam side down, on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. 

Preheat the oven to 350F.

Brush your egg wash on the top of each bun. Bake the buns for about 20 minutes, until golden brown. Serve warm.

Enjoy!