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Siopao
[Vegan]

Author Bio

Food Empowerment Project seeks to create a more just and sustainable world by recognizing the... Read More

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    Siopao [Vegan]

    With a sweet and savory “meat” filling and soft and fluffy bread, these steamed, delicious buns are perfect any time of the day!

    Ingredients You Need for Siopao [Vegan]

    For the Filling:

    • 2 tablespoons oil
    • 1 cup small button mushrooms, diced
    • 1 small onion, diced
    • 2 cups green jackfruit
    • 1 1/2 cups of water
    • 2 tablespoons tapioca our diluted in 1/4 cup of water
    • 2 tablespoons soy sauce 2 tablespoons ketchup
    • 1 clove garlic, peeled and minced 1/4 cup sugar

    For the Dough:

    • 2 cups self-rising our
    • 1 tablespoon salt
    • 1/2 teaspoon baking powder 1/8 cup oil
    • 3/4 cup of lukewarm water
    • Flour for dusting/kneading
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    How to Prepare Siopao [Vegan]

    For the Filling:

    1. In medium to high heat, fry the mushrooms in oil for about a minute or two. Remove.
    2. In the same pan, caramelize onions until translucent and fragrant.
    3. Add the jackfruit and keep covered for 3 minutes.
    4. In a bowl, mix the water, soy sauce, ketchup, garlic, and sugar. Add into the jackfruit. Boil to further soften the flesh, until most of the water has evaporated. Pull apart using two forks. Add the mushrooms.
    5. Add the tapioca our to thicken the mixture. Set aside and let cool.

    For the Dough:

    1. In a bowl, combine the first 3 ingredients by creating a well in the middle. Pour the liquids into the well. Mix well and knead for about 10 minutes.
    2. Sprinkle our onto a clean surface. Roll into a log of about 2 inches in diameter. Rest for 5 minutes.
    3. Cut into 12 pieces. Use a rolling pin to flatten each piece into a circle (dust the surface with our as necessary).
    4. Put a heaping teaspoon of filling in the middle.
    5. Gather the ends towards the middle from one side until you reach the other end closing the lling in. Pinch and twist to seal the ends together on top.

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