AuthorBiteSized
DifficultyBeginner

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[Total: 1 Average: 5]

Yields4 Servings
Total Time2 hrs 30 mins
Siopao Dough









Filling















Dough
1

Place water, yeast and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolves. Set aside, allow to set for 15 minutes

2

In a separate bowl, combine flour, baking powder, sugar, and salt whisking until well combined. Add oil, malunngay leaves, and yeast mixture and mix until a dough forms. Knead until smooth and cover, allowing it to rise for 1 hour.

3

Cut into equal sizes and form into balls. Allow to rest.

Filling
4

Place mushrooms, carrots, black beans, half onions, and half garlic into a food processor and blend until coarse paste. Pour mushroom mixture onto a bowl lined with cheesecloth and squeeze out as much excess liquid as possible and reserve liquid. Place in a bowl and set aside.

5

In a pan over medium heat, sauté remaining onions and garlic until fragrant and translucent. Add langka pieces and kinchay. Sauté for a few minutes. Add mushroom mixture, pepper, and cumin then continue sautéing.

6

Add sweet chili sauce, rice wine vinegar, soy sauce, and reserved liquid. Cooked until reduced. Let cool.

Assembly
7

Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.

8

Wrap the buns tightly, pinching to seal.

9

Place on a tray lined with parchment paper, rest for 1 hour and steam for about 20 minutes.

Ingredients

Siopao Dough









Filling















Directions

Dough
1

Place water, yeast and 1 tablespoon of sugar in a bowl and stir until sugar and yeast dissolves. Set aside, allow to set for 15 minutes

2

In a separate bowl, combine flour, baking powder, sugar, and salt whisking until well combined. Add oil, malunngay leaves, and yeast mixture and mix until a dough forms. Knead until smooth and cover, allowing it to rise for 1 hour.

3

Cut into equal sizes and form into balls. Allow to rest.

Filling
4

Place mushrooms, carrots, black beans, half onions, and half garlic into a food processor and blend until coarse paste. Pour mushroom mixture onto a bowl lined with cheesecloth and squeeze out as much excess liquid as possible and reserve liquid. Place in a bowl and set aside.

5

In a pan over medium heat, sauté remaining onions and garlic until fragrant and translucent. Add langka pieces and kinchay. Sauté for a few minutes. Add mushroom mixture, pepper, and cumin then continue sautéing.

6

Add sweet chili sauce, rice wine vinegar, soy sauce, and reserved liquid. Cooked until reduced. Let cool.

Assembly
7

Roll out the portioned dough into disks. Place a tablespoon of filling into the middle.

8

Wrap the buns tightly, pinching to seal.

9

Place on a tray lined with parchment paper, rest for 1 hour and steam for about 20 minutes.

Vegan Malunggay Siopao

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[Total: 1 Average: 5]