It's seriously yummy.. Thank goodness for filipino roommates
SAO PAO
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1 package yeast
1 cup warm water
2/3 cup sugar
2 tablespoons oil
1 teaspoon salt
3 1/4 cups flour
Directions:
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Dissolve the yeast in the water, blend in the sugar and let stand in a warm place for 5 minutes. Add the oil, salt and enough flour until dough holds together. Place on a lightly floured board and knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled in size.
SaoPao Filling:
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1 1/2 lbs. chicken, cubed
2 cloves garlic
1/2 teaspoon fresh ginger
3 teaspoons sugar
2 tablespoons soy sauce
1/2 teaspoon curry
1 medium onion
Directions:
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Heat 1 tablespoon oil in a wok and stir fry the above ingredients. While cooking combine the following ingredients:
2 teaspoons sugar
1 tablespoon cornstarch
3 teaspoons soy sauce
1 tablespoon sherry (optional)
1/4 cup water
When the chicken-onion mixture is cooked thoroughly add the cornstarch mixture and cook until thickened. Let cool.
Place the risen dough on a lightly floured board and knead for a minute. Shape into a rectangle and cut into 12 equal pieces. Roll each piece into a 4 1/2 inch circle. Place approximately 2 tablespoons filling on each dough piece. Pull the edges of the dough up around the filling and twist at the top.
Place each bun twist side down on waxed paper and let rise, covered for 30 minutes. Set in a steamer over boiling water for 12-15 minutes.
These can be served warm or let cool and frozen for up to 4 months. To reheat steam until hot. You can also sub beef or pork for chicken to use as a filling.
Enjoy!