Title: Siopao
Categories: Filipino Dumpling
Yield: 1 Servings

1	pk	Yeast
3	c	Flour
1/4	c	Sugar
1	ts	Salt
1/2	c	Milk
1/2	c	Water
		Filling:
1		Hard boiled egg or salted
		Egg
2		Chinese sausages, cut in
	sm	Pieces
1	sm	Onion
1		Clove garlic, crushed
1/2	c	Water chestnut, chopped
1/2	lb	Pork, cut in small pieces
1/2	c	Cooked ham, cut in small
		Pieces
2	tb	Fish sauce (patis)

Dissolve yeast in lukewarm milk and water. Add dry ingredients and knead until smooth. Let rise. After the dough has risen, it is ready to be filled.

Saute the garlic, onion, chestnut, sausage, pork, ham, and season with patis. Simmer until all ingredients are done. Add 1/4 cup water with 1 tbsp. cornstarch to thicken.

Place the filing on flattened dough about 1/4 cup size, seal by twisting end of dough. Steam for about 10-15 minutes. Serve with the gravy from the filling.

(Source: Cooking Filipino Dishes in America by Dominga Asuncion) nebriaga@camis.stanford.edu (Gorgeous) Newsgroups: soc.culture.filipino

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