Japanese SIOPAO
Ingredient
| Dough | |
| All Purpose Flour | 200g |
| Dry Yeast | 5g |
| Baking Powder | 5g |
| Sugar | 30g |
| Vegetable Oil | 6g |
| Salt | 1 pitch |
| Warm Water | 100g |
| Filing | |
| Ground Pork | 200g |
| Onion | 1/2 |
| Bread crumb | 15g |
| Chicken Cube | 8g |
| Say Sauce | 15g |
| Sesame Oil | 5g |
| Sugar | 5g |
| Corn Starch | 5g |
Process
- Put all of ingredient(without water) for dough to big bawl
- Put warm water to big bawl bit by bit and then mix
- When smooth dough, cover of this bawl
- Crosswise slice of onion
- Put 4 and bread crumb to bawl and mix
- Put other ingredients also to this bawl and then mix well
- Divide dough equally among eight and then flat
- Wrap filling by this dough
- Leave 30 minutes
- Put in steamer almost 30 minutes, not so hot
- Cool down
