Filipino-style Mushroom Siopao

Ingredients

In the original Polish dish, Bułka z pieczarkami, the mushrooms are typically sautéed with onions and served on a bread roll. In this Filipino-Chinese adaptation, the mushrooms are transformed into a flavorful filling for steamed buns, creating a completely different culinary experience. We alse have the original recipe for Bułka z pieczarkami, so you can check it out.

• For the bun dough: For the bun dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1 tablespoon (10g) active dry yeast 1 tablespoon (10g) active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the mushroom filling: For the mushroom filling:
• 2 cups (300g) mushrooms, finely chopped 2 cups (300g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the siopao sauce (optional): For the siopao sauce (optional):
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) vinegar 1/4 cup (60ml) vinegar
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 7g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Mix until a dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the mushroom filling. Heat a tablespoon of oil in a pan over medium heat. Sauté the onions and garlic until translucent. Add the mushrooms and cook until they release their moisture and become tender.
5. 5.
   Stir in the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Cook for another 2 minutes until the flavors meld together. Remove from heat and let the filling cool.
6. 6.
   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a circle with a rolling pin. Place a spoonful of the mushroom filling in the center of each circle and gather the edges to seal, forming a bun.
7. 7.
   Arrange the filled buns on individual parchment paper squares and place them in a steamer basket. Cover and let them rise for another 30 minutes.
8. 8.
   Steam the siopao over high heat for 15-20 minutes until the buns are puffed and cooked through.
9. 9.
   While the siopao is steaming, prepare the siopao sauce (optional) by combining all the sauce ingredients in a small bowl.
10. 10.
    Serve the Filipino-style Mushroom Siopao hot, either on its own or with the siopao sauce for dipping.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Active dry yeast — Check the expiration date on the yeast package to ensure its effectiveness. If the yeast doesn't foam after being dissolved in warm water, it may be inactive, and the dough won't rise properly.

Tips & Tricks

• To achieve fluffy buns, make sure the dough rises in a warm place free from drafts.
• If you prefer a sweeter bun, you can add a bit more sugar to the dough.
• Customize the mushroom filling by adding other vegetables or spices according to your taste.
• For a glossy finish on the buns, brush them with a beaten egg before steaming.
• Leftover siopao can be stored in the refrigerator and reheated by steaming for a few minutes.

Serving advice

Serve the Filipino-style Mushroom Siopao while still warm for the best taste and texture. It can be enjoyed as a snack, light meal, or even as part of a larger Filipino-Chinese feast.

Presentation advice

Arrange the steamed siopao on a platter or individual plates, showcasing their fluffy texture and the savory mushroom filling. Garnish with chopped green onions or sesame seeds for an extra touch of visual appeal.