No Knead Pork Asado Buns (aka baked Siopao)

I have been wanting to make this since I learned how about no-knead dough but I kept forgeting to buy hoisin and oyster sauce ...that is, until today. I finally picked up both sauces when I went to the Korean market. The baked bun turned out really nice, if I should day so myself...hehehe.

This is a modern version of the old Filipino classic snack siopao which is actually Chinese in origin. Siopao has been a favorite of most Filipinos and are usually in bakeries. The are usually placed in this see-through steamer that looks like a small refrigerator only it is warn, not cold. Even this derivative of the siopao may have also been borrowed from the Chinese because it is so much like the sweet pork bun. Anyways, the filling is cooked first then cooled before they are wrapped in the dough. I have to tell you, this gem of a dough recipe is a lifesaver because it takes out the hard work from bread-making. I think I am going to expiriment next on pandesal and see how that fares using this no-knead method...we shall see...



Ingredients:

No-Knead dough (recipe here)

Egg wash:

1 egg yolk
1/2 tsp water

Beat egg yold and mix with water. Set aside

Honey wash:
1 Tbsp honey
1tsp water

Mix both ingredients and set aside
Pork Asado

2 lb pork, cut into small cubes about 1/2 inch in diameter
Oil for sauteeing
3 cloves garlic, minced
1 large onion, chopped
3 Tbsp soy sauce
4 Tbsp sugar
2 Tbsp oyster sauce
1 1/2 tsp hoisin sauce
1 Tbsp flour
1/4 cup water ( to dissolve flour)

1. In a small bowl, mix oyster sauce, soy sauce, sugar, and hoisin sauce. Mix well until sugar is dissolved then set aside.
2. Saute onions and garlic until translucent over medium heat.
3. Add pork and saute until brown.
4. Add the sauce mixture and about 1//2 cup water. Let it simmer until pork is tender and almost all of the liquid has evaporated.
5. Once pork is tender, add flour mixture. Make sure you add it by 1 Tbsp interval so as not to make the auce too thick.
6. Cook for a couple of minutes then remove from heat and let it cool



Assembly:

1. Take out the dough from the refrigerator while waiting for the asado to cook.
2. Place on a lightly floured work surface. Cut into two or three equal parts and wrap in plastic wrapp. Set aside for about 30 minutes.
3. When asado has cooled down, start working on your dough.
4. Divide dough into equal sizes, about a gold ball size each.
5. Flatten dough into about 6-8 inch circle.
6. Take about 1 Tbsp of filling and place it at the center of the dough.
7. To close, gather the edges to make a pouch with the filling inside. Pinch to seal then place on the baking dish seam side down.
NOTE: I coated the seam with a little bit of flour to prevent it from sticking in case my filling accidentally spills.
NOTE{ If your filled dough looks a little off round, cup it gently in your palm while it is on the floured working surface. Then gently move your hand in a circular motion. That should make the dough more even and circular.
8. Repeat the procedures until all your dough has been used.
9. Cover it loosely with plastic wrap then let it rest for an hour.

Baking








The piece of equipment pictured above is so handy. It makes cutting dough easier.


1. Preheat oven to 350 degres.
2. Before baking, brush the top of the dough with egg wash.
3. Bake for 20 minutes or until golden brown.
4. Carefully remove from the oven.
5. Loosen buns from the baking tray.
6. Brush with honey wash and let it cool on wire racks,