The sweet aroma of steaming buns always transports me back to lazy Sundays spent in my Lola’s kitchen. As a child, I would watch in wonder as she expertly kneaded and shaped salapao dough before filling them with savory meats or sweet beans. With each bite of their soft, pillowy interior bursting with flavorful fillings, a wave of comfort and nostalgia would wash over me.
As an adult living far from family, I often find myself missing the familiar flavors of home. So I decided to try my hand at making Lola’s salapao buns myself in hopes of conjuring up fond memories. Kneading the dough brings me back to her side as a little girl – flour smudged on my cheek, giggling as we worked the glutinous mass. Filling and shaping the buns with various meats and vegetables from my local market feels just like our weekly meal prep sessions, chatting about nothing in particular. And that first bite of steaming bun encompasses me in a warm hug, surrounding me with the unconditional love I always felt in her presence.
While it took a few tries to perfect my technique, now I can enjoy a taste of home anytime. I hope you’ll find as much nostalgia and comfort in these salapao buns as I do. If you try making them, please share your creations – I’d love to see your delicious fillings and hear any food memories they evoke. Wherever you might be snacking on these pillowy buns, I hope they transport you straight home.
Salapap Recipe
Salapao Recipe
Ingredients
- 1/2 Tablespoon Sugar
- 1/2 pound Ground pork
- 1 tablespoon Soy sauce
- 1 tablespoon chopped shallots
- 1/2 tablespoon Chopped garlic
- 1/2 teaspoon Thai pepper powder
- 1 one Vegetable oil
- 1 cup Milk
- 1 1/2 Mixed flour
- 4 tablespoon Sugar
Instructions
- Take a large bowl.
- Add the mixed flour and sugar.
- In a separate bowl, add vegetable oil and the milk.
- Add the dry ingredients into the wet ingredients.
- Knead the dough until it turns semi soft.
- In a pan, add the ground pork.
- Cook your pork and then add the finely chopped shallots.
- Cook your pork until the color of the pork changes.
- Once the color changes, add the soy sauce, sugar, Thai pepper powder and the chopped garlic.
- Once the pork is done, knead the dough into small round buns.
- Add the ground pork into the buns and cover the buns all over.
- Place the buns in the steamer and steam your buns.
- Steam your buns for ten to fifteen minutes.
- Your dish is ready to be served.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips Crafting Perfect Salapao
Shaping salapao requires a delicate touch. I cradle the dough balls gently, pressing an indentation with my thumb before filling them just enough so they remain pillowy soft when steamed. Overstuffed buns will burst, I learned the hard way, wiping pork and bean paste off the kitchen walls. But Lola only laughed, her eyes crinkling at the corners. No mistake could not be remedied.
The aroma of steaming salapao evokes lazy Sundays – our small family gathered around a spread of buns bursting with sweet and savory flavors. My mouth waters remembering the soft white bread yielding under my teeth, rich juices filling my little cheeks. Lola smiles, brushing a stray grain of rice from my chin. In that moment, I felt nothing but joy.
Serving Suggestions
For a comforting meal, curl up with a steaming bowl of soy sauce eggs and fluffy white rice topped with a salapao bursting with roasted pork belly. The glistening eggs and unctuous, tender meat pair perfectly with the soft, chewy bun. With eyes closed, I can see Lola smiling proudly at her handiwork.
In the mood for something lighter? Make a salad of crisp kohlrabi, carrots, and cucumber tossed in a ginger vinaigrette. The fresh, bright flavors offset the rich salapao beautifully. Lola would approve of the tasty, healthy balance.
If only something sweet will do, bake up a warm cherry cobbler and serve à la mode with a salapao filled with sweet red bean paste. The fruit filling and icy cream contrast divinely with the subtly sweet bun. I can practically hear Lola’s delighted laugh at the creative combination.
FAQs of Salapao
- What is a salapao? Salapao, also known as baozi or bao, is a type of steamed bun filled with various ingredients. It originates from Chinese cuisine and has become popular across Asia. The soft, fluffy bun is typically filled with savory mixtures like meat, vegetables, or sweet options like red bean paste or custard.
- What is a Galabao? There is no widely recognized term or dish called “Galabao.” It’s possible that it might be a local or regional variation of a steamed bun with a different name. If there’s a specific context or additional information, it could help provide a more accurate answer.
- Can I freeze Salapao for later? Yes, you can freeze Salapao after steaming. Allow them to cool completely, then wrap them individually in plastic wrap or foil. Store in an airtight container in the freezer for up to two months. Reheat by steaming until heated through.
- What are some popular Salapao fillings? Traditional fillings include pork, chicken, and vegetables. You can also get creative with sweet fillings like red bean paste or custard for a unique twist.
- Can I make Salapao dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. This can save time when you’re ready to assemble and steam the buns.
- My buns turned out tough. What could be the reason? Tough buns can result from over-kneading the dough, using too much flour, or insufficient rising time. Be sure to follow the recipe closely and avoid overworking the dough.
- Can I use a bamboo steamer for Salapao? Yes, a bamboo steamer works well for Salapao. Line the steamer with parchment paper or cabbage leaves to prevent sticking. Ensure the steam can circulate freely around the buns for even cooking.
Conclusion
As I knead the stretchy dough, memories of my childhood wash over me – standing on a step stool in Lola’s steamy kitchen, flour coating my small hands. She patiently guides me in gathering and turning the glutinous mass until it becomes smooth, elastic. I recall the immense pride swelling in my chest when she finally deemed a batch ready for rising, made by my own clumsy fingers.
Shaping salapao requires a delicate touch. I cradle the dough balls gently, pressing an indentation with my thumb before filling them just enough so they remain pillowy soft when steamed. Overstuffed buns will burst, I learned the hard way, wiping pork and bean paste off the kitchen walls. But Lola only laughed, her eyes crinkling at the corners. No mistake could not be remedied.
The aroma of steaming salapao evokes lazy Sundays – our small family gathered around a spread of buns bursting with sweet and savory flavors. My mouth waters remembering the soft white bread yielding under my teeth, rich juices filling my little cheeks. Lola smiles, brushing a stray grain of rice from my chin. In that moment, I felt nothing but joy.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.