Ingredients:
Filling:
leftover adobo, potatoes and bones removed
3 tablespoons cider vinegar
1 tablespoons sugar
Dough:
1 package active dry yeast
1 cup warm water
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
3 1/4 cups all-purpose flour
Procedure:
Filling:
1. In a saucepan, heat the cider vinegar.
2. Add the sugar, stir until sugar is dissolved.
3. Add the leftover adobo.
4. Mix well and let cook for a few minutes until liquid is reduced and thickened.
5. Set aside to cool while you make the dough.
Dough:
1. In a large bowl, dissolve yeast in water.
2. Blend in sugar, oil, and salt.
3. Let stand in a warm place for 15 minutes.
4. Add 3 1/4 cups of flour and mix until dough holds together.
5. Place dough on a lightly floured board and knead for 10 minutes.
6. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
7. Turn dough out onto a lightly floured board and knead for 1 minute.
8. Shape into a rectangle.
9. Cut rectangle in half lengthwise.
10. Cut crosswise 6 times to make 12 equal pieces.
11. Roll each piece into a round about 4 inches in diameter.
12. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal.
13. Place each bun, sealed side down on a 3-inch square of wax paper.
14. Let buns rise for another 30 minutes.
15. Place in a steamer and let it steam for 12 to 15 minutes.
Yields 12 siopao buns.
