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Siopao (Tagalog pronunciation:), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah).
Baozi is also very popular in Japan where it's known as chūkaman (中華まん, "Chinese steamed bun"). Nikuman (肉まん; derived from 肉饅頭, nikumanjū) is the Japanese name for Chinese baozi with meat fillings. Chūkaman are steamed and often sold as street food. During festivals, they are frequently sold and eaten.
Pour 2 inches of water into the base pot of a steamer and bring to a boil. Place several of the buns on parchment squares and arrange on the steamer tray at least 2 inches apart to give them room to expand. Place the tray in the steamer, cover, and steam for 12 to 14 minutes, until the buns are all puffed up. Repeat with the remaining buns ...
Siomay – Indonesian steamed fish dumpling; Silesian dumplings – Traditional Silesian potato dumplings; Siopao – Philippine steamed bun; Songpyeon – Traditional Korean rice cakes with a sweet filling; Soon kueh – Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Koah-pau or gua bao [1] or cuapao [2] [3] also known as a pork belly bun, [4] bao, [5] [6] or bao bun, [7] [8] is a type of lotus leaf bun originating from Fujianese cuisine in China. [9] It is also a popular snack in Taiwan , Singapore , Malaysia , Philippines , and Nagasaki Chinatown in Japan .
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