Siopao with Sassy Sauce

Directions

1. 1
   (For excessive food photography and step-by-step instructions, check out the related blog post.)
2. 2
   Siopao Filling:
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   Sautee grated ginger and garlic in olive and sesame oil over medium-low heat.
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   Add pork, soy sauce, red chili sauce, and apricot preserves.
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   Stir water and cornstarch together till you get a slurry, then add to the meat mixture.
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   Stir often and cook over medium-low heat till everything is incorporated.
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   Remove from heat and set aside to cool a bit.
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   Siopao Assembly:
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   Pop open the biscuit cans and seperate the raw biscuits.
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    Take each biscuit and roll it out flat to about 1/8 inch thickness.
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    Place about a tablespoon of the meat mixture in the center of the dough.
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    Fold two opposite sides of the dough up over the mixture and pinch together.
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    Then fold the remaining sides of the dough up over the top of the previous seam.
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    Pinch together and twist to seal.
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    Repeat for all biscuits.
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    To cook:
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    Take a large pot and boil about an inch of water in the bottom.
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    Line a vegetable steamer basket with parchment paper.
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    Place the raw siopao seam-side-down on the parchment paper.
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    Place the siopao-laden steamer basket in the pot and close the lid.
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    Allow to steam for about 20 minutes, checking for done-ness at after 17 minutes.
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    Once done, remove from heat and serve with Sassy Sauce.
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    Sassy Sauce:
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    Add apricot preserves, soy sauce, and hot red chili sauce to a pot.
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    Heat and stir over medium-low heat until fully incorporated.
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    Pour into a bowl and dip your siopao.
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    Enjoy!