Steaming frozen siopao incorporates two methods of cooking – dry-heat and moist-heat. Siopao, a classic preparation of Asian origin, consists of steamed rice-flour buns filled with meat and various regional ingredients. The key to preparing siopao from a frozen state is to first cook off the moisture from the melted ice crystals, followed by quickly searing to caramelize the bun and steaming to cook the interior. This results in two distinct textures – the softness of the moist interior and the slight crispiness of the golden exterior.
Things You'll Need
- 1 tbsp. peanut oil
- Saucepan with tight-fitting lid
- 1/2 cup water
Heat 1 tbsp. of peanut oil in a saucepan over medium-high heat until it shimmers, approximately three minutes. Place the siopao in an even layer in the pan.
Cook the siopao until the moisture they release evaporates, approximately two minutes. Continue cooking until they brown, approximately three minutes on each side.
Pour 1/2 cup of water in the saute pan and reduce the heat to medium. Cover with a tight-fitting lid and steam for two minutes. Adjust the heat to high and cook until the water evaporates, approximately three minutes.