Siopao (Filipino Steamed Dumplings)

Recipe View In a large bowl, dissolve the yeast in lukewarm water. Stir in 1/4 cup of sugar and 2 1/2 cups of rice flour. Mix well to form a smooth batter-like consistency known as a 'sponge.' Set aside in a warm place, covered, to allow the yeast to activate and the sponge to double in volume (approximately 40 minutes).

Recipe View Once the sponge has doubled, incorporate the remaining 2 cups of rice flour and 1/4 cup of vegetable shortening. Transfer the dough onto a lightly greased work surface. Knead the dough, gradually incorporating the remaining 1/4 cup of shortening, until a smooth and elastic dough forms.

Recipe View Divide the dough into 15 equal portions. Roll each portion into a ball. This will be the base for your Siopao buns.

Recipe View Prepare the filling: Heat vegetable oil in a skillet over medium heat. Add the diced onion and chopped garlic and sauté until softened and translucent (about 5 minutes).

Recipe View Incorporate the shredded cooked chicken, soy sauce, 2 teaspoons of sugar, and diced green onion into the skillet. Season with salt and pepper to your liking. If the mixture appears too watery, gently stir in cornstarch to thicken the consistency.

Recipe View On a lightly greased surface, flatten one dough ball into a 4-inch diameter circle using the palm of your hand. Place approximately 1 tablespoon of the chicken filling in the center of the flattened dough.

Recipe View Carefully gather the edges of the dough up and over the filling, pinching and twisting at the top to completely seal the filling inside. This creates the characteristic bun shape. Place the assembled bun on a square of parchment paper, with the pinched seal facing down. Repeat with the remaining dough balls and filling.

Recipe View Prepare your bamboo steamer by lightly spraying each layer with cooking spray to prevent sticking. Fill a large saucepan with water, ensuring the water level is a few inches below the bottom of the steamer.

Recipe View Bring the water in the saucepan to a boil. Carefully place 3-4 Siopao buns into each layer of the steamer, ensuring they do not touch each other or the sides of the steamer. Cover the steamer tightly.

Recipe View Reduce the heat to medium-low and steam the Siopao for approximately 15 minutes per batch, or until the buns have puffed up and the dough springs back when lightly touched. Be careful not to overcook, as this can lead to dry buns.

Recipe View Serve the Siopao warm and enjoy the delightful combination of the fluffy bun and savory filling.