Filipino Steamed Pork Buns Siopao

Start by dissolving the yeast and sugar in warm water. Make sure the water isn't hot but rather, warm. A temperature too hot can kill the yeast. Leave it for 15-20 minutes until it becomes frothy, signifying the yeast is activated.

In a large bowl, combine the flour, salt, sugar, and oil. Mix it well. Gradually add the yeast mixture and stir it until it forms a dough.

Sprinkle some flour on your work surface and knead the dough until it becomes smooth and elastic. This could take about 10-15 minutes but a good knead is crucial to achieve the right texture for the siopao.

Cover the dough with a damp cloth and let it rest for about 1 to 1.5 hours. The dough will double in size.

While the dough rests, prepare your filling. In a large frying pan, heat some oil and sauté the onions, garlic, and ground pork.

Add soy sauce, oyster sauce, and sugar. Stir and let it simmer until the mixture thickens. Season with salt and pepper and set it aside to cool.

Once the dough has risen, punch out the air and divide it into 20 small balls. Flatten each ball into a circle, making the edges slightly thinner than the center.

Take a spoonful of the meat filling and place it in the middle of the flattened dough. Add a slice of egg before gathering and twisting the edges to seal. Do this for each ball of dough.

Arrange the buns in a steamer (make sure they’re not touching each other as they will expand during steaming) and leave for another 15-20 minutes to rise.

After the second rise, steam the buns for about 15 minutes until they are puffy and firm. Don't open the steamer during this process to ensure the buns rise properly.

Enjoy your homemade Siopao while it's hot! Serve with a side of soy sauce or hoisin sauce for that extra flavor.