Jumbo Siopao

Ingredients for Jumbo Siopao

• 3 cups dumpling flour, plus 1/2 cup for dusting
• 200 ml warm water
• 1/2 cup plus 2 tsp white sugar
• 1/2 tsp salt
• 1 tbsp shortening or vegetable oil
• 1 tsp baking powder
• 2 1/2 tsp active dry yeast
• 1/4 cup lukewarm water
• 400 g finely chopped or minced chicken thighs
• 150 g char siu
• 2 salted duck eggs, quartered
• 1 Chinese sausage, cut into 8 pieces
• 2 tbsp light soy sauce
• 2 tbsp cornstarch
• 4 tsp brown sugar
• 4 tsp sesame oil
• Salt, to taste
• Water, for steaming
• 1 tbsp vinegar per litre of steaming water

How to cook Jumbo Siopao

1. 1.Mix chicken, light soy sauce, cornstarch, brown sugar, sesame oil, and salt. Keep char siu, salted egg, and Chinese sausage separate.
2. 2.Combine yeast, 2 tsp sugar, and lukewarm water; leave somewhere warm for 30 minutes.
3. 3.Knead flour, remaining sugar, salt, shortening or oil, and warm water until smooth and elastic. Let rise in a greased bowl for 2 hours.
4. 4.Deflate dough, knead in baking powder for 5 minutes, then divide into 8 pieces and roll thin.
5. 5.Fill each round with about 50 g chicken filling, char siu, sausage, and egg. Seal, place on greased paper, and proof 30 minutes.
6. 6.Add vinegar to the steamer water. Steam buns for 30 to 40 minutes, until puffed and cooked through.