0 0
Siopao Pinoy Style Dim Sum

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 scallions
1 large fresh gingerroot unpeeled
2 cups corn oil
1/3 cup dried chili pepper flakes
1/2 cup soy sauce
3 tablespoons chili hot pepper oil
1 lb pork or chicken cut into small pea sized pieces

Nutritional information

402.1
Calories
223g
Calories From Fat
24.8g
Total Fat
4.3 g
Saturated Fat
49.4mg
Cholesterol
666.6mg
Sodium
33.9g
Carbs
1.4g
Dietary Fiber
7.5g
Sugars
11.1g
Protein
3171g
Serving Size (g)
1
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Siopao Pinoy Style Dim Sum

Features:
    Cuisine:

    I've always loved dim sum (deem sum) anytime of the year. The only time I ever have to really devote to making it ends up being around the holidays. We make a different type each day, sample some and freeze the rest to be utilized for special dim sum meals in the future. We normally make a dozen different types; some are more difficult than others. We use several cookbooks and several friends to gather and develop recipes. The book that started it all is: "Classic Deem Sum, recipes from Yank Sing restaurant, San Francisco" (ISBN 0-03-071546-6); it's from my all-time-favorite Dim Sum restaurant in the Bay Area! I get many of my wrapping and decorating ideas from a book (I wish they'd translate to English...), "Chinese Dim Sum in Pictures" (ISBN: 962-14-2257) this one has VERY detailed pictures of prepping and wrapping, but its all in Chinese so use it in tandem with other books to achieve a recipe and wrapping ideas, another good recipe book is "Chinese Dim Sum" (ISBN: 978-0-941676-24-3). This includes the recipes translated into English AND some great detailed pictures of the preparation and wrapping process.

    This recipe details a Filipino (Pinoy) style recipe of a Hong Kong Classic, Siopao

    • 160 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Siopao Pinoy Style Dim Sum, I’ve always loved dim sum (deem sum) anytime of the year. The only time I ever have to really devote to making it ends up being around the holidays. We make a different type each day, sample some and freeze the rest to be utilized for special dim sum meals in the future. We normally make a dozen different types; some are more difficult than others. We use several cookbooks and several friends to gather and develop recipes. The book that started it all is: Classic Deem Sum, recipes from Yank Sing restaurant, San Francisco (ISBN 0-03-071546-6); it’s from my all-time-favorite Dim Sum restaurant in the Bay Area! I get many of my wrapping and decorating ideas from a book (I wish they’d translate to English…), Chinese Dim Sum in Pictures (ISBN: 962-14-2257) this one has VERY detailed pictures of prepping and wrapping, but its all in Chinese so use it in tandem with other books to achieve a recipe and wrapping ideas, another good recipe book is Chinese Dim Sum (ISBN: 978-0-941676-24-3). This includes the recipes translated into English AND some great detailed pictures of the preparation and wrapping process. This recipe details a Filipino (Pinoy) style recipe of a Hong Kong Classic, Siopao


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preparations / Notes:

    2
    Done

    1. you Can Make a Soy Sauce Chili Pepper Oil Dip in Advance If Desired. See Recipe Below.

    3
    Done

    2. make the Siopao Filling First and Allow to Cool to Room Temperature or Refrigerate as Its Easier to Handle When Cold.

    4
    Done

    3. have a Couple of Damp Towels on Hand to Cover Dough During Various Parts of the Recipe.

    5
    Done

    4. move Your Rack to the Lowest Part of Your Oven to Allow Room For the Bowl of Dough to Rise in a Warm Environment. Shortly Before Placing the Dough in the Oven, the Instructions Will Ask You to Preheat Your Oven on Its Lowest Setting For 2 Minutes, Then Turn the Oven Off.

    6
    Done

    5. it Will Take About an Hour For the Dough to Rise.

    7
    Done

    6. soak Your Bamboo Steamers For 10 Minutes in Warm Water, Pat Dry and Lightly Oil the Bottom and Sides Before Using to Cook the Siopao.

    8
    Done

    7. cut Up 24 30, 2 Inch Square Pieces of Waxed Paper Prior to Filling the Dough Balls With the Siopao Filling.

    9
    Done

    8. it Is Helpful to Have a Very Small, Oblong Pastry Rolling Pin (flat in the Middle, Tapering Ends), I Had a Larger Oblong One That I Made Due With.

    10
    Done

    9. restaurants and Bakeries Like to Color Code Their Siopao With Small Dots of Food Coloring to Indicate the Filling Ingredients, I.e. Chicken, Pork, Beef, Etc. If Youre Making a Variety of Fillings and Flavors, Decide Upon Your Color Code and When the Siopao Is Formed and Placed on a Oiled Cookie Sheet During the Prep Phase, Paint Your Small Dot to Indicate Filling. My Chicken Filling Usually Has No Dot, Pork Filling Red.

    Avatar Of Kenley Potts

    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Perfect Pot Roast Slow- Cooker
    Classic Back To Basic Nuts And Bolts
    next
    Classic Back To Basic Nuts And Bolts
    Featured Image
    previous
    Perfect Pot Roast Slow- Cooker
    Classic Back To Basic Nuts And Bolts
    next
    Classic Back To Basic Nuts And Bolts

    Add Your Comment

    one × 5 =