Do you love pastry but want to have it with a little bit mixture of meaty taste? If yes, I am sure that siopao is what you are searching for. This dish is not originally a Filipino recipe, but we really love it especially for those snack time. There are even different flavors made depending on its filling to satisfy different crave for a taste. To add on that, we have here pares siopao recipe that you can try to do in your home. The siopao bun recipe may be the same and you could also use it to different type of siopao you may like to make in the future. However, the recipe we have here is pares inspired and so we deliver its taste as well. The filling is made from cara beef, soy sauce, ground black pepper, ginger, garlic, onion, beef cube, star anise and slurry. Perfect for those rainy afternoon as served warm, and freshly cooked with coffee and tea. Enjoy pares siopao yourself, and make even more of it to share to your friends and family. Happy cooking!
- 500g carabeef (uncut, brisket)
- 1/4 cup soy sauce
- 1 tsp ground black pepper
- 1/4 cup sugar
- 2 tbsp ginger, minced
- 2 cloves garlic crushed
- 1 medium-sized onion, minced
- 4 cups water
- 1 piece beef cube
- 2 pieces star anise
- 2 tbsp cooking oil
- 3 tbsp scallions or green onions, finely chopped
- 1/4 cup slurry (optional)
- 3 cups of all-purpose flour
- 1 1/2 cup of lukewarm water
- 1 packet active dry yeast
- 1/2 cup of shortening
- 1 tablespoon of salt
- 1/2 cup of white sugar
- wax paper
- Pour the water in a pot and bring to a boil.
- Put-in the carabeef and then boil until the meat is tender (about 3-4 hours)
- When the meat is tender, remove from the pot and allow to cool. Reserve the stock.
- Slice the boiled meat in cubes and set aside.
- Place the oil in a pan then heat-up. Saute the onion, garlic, and ginger.
- Put-in the sliced meat and saute for about 2 to 3 minutes
- Add the soy sauce , 1 cup of stock, and star anise. Stir and then bring to a boil.
- Put-in the sugar. Stir.
- Add spring onions, salt and ground black pepper. Stir and then simmer until the sauce thickens, add slurry if needed.
- Set aside
- In a mixing bowl, dissolve yeast in lukewarm water, add salt, sugar and 2 ½ cups of all-purpose flour.
- Beat thoroughly until you have the consistency of a soft sponge.
- Cover with plastic wrap and let rise for 30 minutes.
- Add shortening. Mix well, then add the remaining ½ cup of all-purpose flour.
- Knead until smooth.
- On a flat surface, dust surface with flour and roll the dough to form a 2 inch roll.
- Cut dough with a knife into 2×2 inch pieces.
- Place on a tray, line with wax paper, and dust with flour.
- Roll each piece into a ball and lay the onto a flat surface then dust with flour.
- Using a rolling pin, flatten the dough.
- Spoon about one spoonful of pares filling onto the center of the dough.
- Pull edges of the dough together and twist together to secure.
- Using wax paper cut in 4×4 inch pieces, place buns upside down.
- Steam siopao for about 25 minutes and serve.