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These steamed buns take a long damn time to make; the spicy asado pulled pork filling has to stew for a few hours the day before, the dough is sticky and messy to knead, and assembling them is fiddly and tends to leave every inch of my kitchen covered in flour.
But holy freakin' COW are they worth the work. I could eat these every damn day for a month 🤤
@MJBlacke If you have a recipe for those, I will gladly take it!
@MJBlacke thanks a lot! I will try these and maybe tweak them a little myself.
(who said "add kimchi"? Oh yes, that would be me...)
@Malin AAAGH! I have a jar of kimchi sitting in my pantry right now, how did I miss that!? 😂 it'd definitely go beautifully.
Looks like i'll just have to make more sometime 🤔
@Malin Reveal my secrets? 🤔 hmm
https://www.kawalingpinoy.com/siopao-asado/ - base recipe, but I made a few changes:
filling: I usually make 3-4x the amount - it freezes well, so less work next time.
MOAR spice; a whole bulb of garlic, add a large lump (at least a thumb) of fresh fine grated ginger, several habaneros for heat, maybe ground coriander.
Dough: full tbsp yeast, not 2 tsp. Divide into 15-16, not 10.
I steam for 20-25 min (depends on steamer), if there's leftovers, freeze + steam 16min to reheat.