Filipino Siopao...

Dear BBQ Friend:

Here's a little treat from the Philippines called Siapao \show-pow\ - it's a meat filled steamed pastry or dumpling. The filling is traditionally pork, garlic, onions, soy sauce, sugar, oyster sauce, chopped hard boiled eggs, etc. Of course, recipes differ - some using chicken instead of pork. In our version, I suggest you use some of your leftover pork lightly tossed with your favorite BBQ Sauce and maybe a sprinkle of your favorite rub in there. You can also use your leftover chicken or brisket. siopao

Making the Pastry Dough...

You can make this from scratch or if you want an easier version, maybe use some store bought frozen yeast dough or Pillsbury crescent roll dough.

  • (Makes about 24)
  • 2 tbsp yeast
  • 4 tbsp sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 4 cups all purpose flour (a lot of Filipinos use rice flour too)
  • 3 inch squares of wax paper

Instructions:

  • Warm the milk, put the yeast in and then sprinkle in the sugar. Let it bloom for 15 minutes.
  • Sift flour and add beaten eggs and yeast mixture in large bowl. Mix thoroughly.
  • Knead for 5 minutes on a floured surface. Place in a lightly oiled bowl. Let rise for 1 hour in a warm place covered with a towel.
  • Pinch off enough dough to form a flat 5 inch circle.
  • Place cool meat filling in center and gather edges (with a twist) to form a pouch. Some people put the open side down and some leave it facing up. I think open side up is better so your filling does not drip out. If facing down, maybe make sure you close the hole and form a ball.
  • Place on wax paper square and into rice steamer about 1 inch apart.
  • Steam for 15 minutes in batches until the dough is springy.

You can serve with a BBQ sauce squirt bottle handy - just insert tip of squirt bottle in opening on top of your siopao and squirt in some sauce. Or you can just serve with some dipping sauce. An au jus dipping sauce would go good with brisket siopao.

I guess you could also bake these in an oven for a more crispy crust (about 350 deg for 15-20 minutes until golden brown). Or... I'm sure some of you will figure out how to smoke them on your pit!

Sincerely,

Bill Anderson