Chowking-Style Siopao Asado

This homemade version uses whole-food, organic ingredients to bring you the delicious taste of Chowking-Style Siopao Asado without the usual additives and refined sugars.

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Ingredients

  • 1 lb organic ground pork (traditional for asado; or ground beef)
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped bell peppers (a mix of red and green)
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons water
  • 2 1/2 cups organic unbleached all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 tablespoons honey (for the dough)
  • 3/4 cup warm water
  • 1 tablespoon avocado oil, plus more for cooking the filling
  • 1/2 teaspoon sea salt

Clean swaps

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Make the dough: dissolve the yeast and 2 tablespoons honey in the warm water and let sit 5-10 minutes until foamy. Mix the flour and salt, add the yeast mixture and avocado oil, and knead 8-10 minutes until smooth. Cover and let rise about 1 hour, until doubled.
  2. Meanwhile, make the filling: in a large skillet, heat avocado oil over medium-high heat. Add the chopped onions and bell peppers; cook until softened. Add the ground pork, breaking it up as it cooks, and season with honey, coconut aminos, garlic powder, and black pepper. Cook until browned and fully cooked through.
  3. Pour in 6 tablespoons of water. Reduce heat to low and simmer about 15 minutes until the mixture is thick and glazy. Let cool completely.
  4. Divide the risen dough into 8 pieces. Flatten each into a disc, place about 2 tablespoons of cooled filling in the center, then gather the edges up around the filling and pinch firmly to seal at the top.
  5. Place each bun on a small square of parchment, cover loosely, and let rest 15 minutes.
  6. Steam the buns over simmering water for 15 minutes until puffed and cooked through. Turn off the heat and wait 3 minutes before lifting the lid so the buns don't collapse. Serve warm.

FAQ

Is this Chowking-Style Siopao Asado gluten-free?

The recipe as written is not gluten-free due to the use of whole wheat puff pastry. However, you can substitute with gluten-free puff pastry if preferred.

Can I make the siopao asado ahead of time?

Yes, you can assemble them and store in an airtight container in the refrigerator until ready to bake.

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