DIMSUM SPK CHICKEN SOIPAO

Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.

Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.

Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.

Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.

The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.