Vegan Siopao Asado

Vegan Siopao Asado

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The traditional dough is already vegan. I simply substituted the pork with wheat gluten, which gives an equally wonderful texture. The traditional kind comes with a separate “Siopao Sauce” as condiment, but because this recipe is already sweet savory on its own, there’s no need for the condiment. I adopted the recipe from Panlasang Pinoy and PDM1206 with my own adjustments. It’s optional but it’ll be a nice touch. Make sure to carefully knead the dough until it’s smooth and doesn’t have any lumps. Wheat gluten is available at Asian grocery stores. You can also use Seitan which is available at most health stores like Whole Foods, Trader Joe’s, etc. Make sure the wheat gluten has cooled down a bit before putting on the dough because if the filling is too hot, it’ll tear a hole. sugar in the lukewarm water. Let is stand for at least 20 minutes. Bubbles should appear on top. In a mixing bowl, add the flour, baking powder, sugar, and vegan butter. Mix well and knead thoroughly until the dough is smooth and has no lumps. Dust some flour on the kneading surface as well as on the dough to avoid sticking.  I kneaded mine for about 40-50 minutes. Set the dough aside for one hour. The dough should expand about 1/4 its size. While waiting for the dough to expand, saute the garlic with little bit of cooking oil in a medium pot. Add the onion and saute until fragrant. Add the wheat gluten or Seitan. Add the hoisin sauce, soy sauce, mushroom oyster sauce, and brown sugar. Mix well and season to taste. Stir in the corn starch mixture. Simmer for about 8-10 minutes or until boiling. Once the dough is ready, knead the dough again and divide in individual pieces.

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