BAPAO!!!!! Can I buy them anywhere in the UK? ?

Question

I LOVE bapaos! My best friends are dutch, and I met them at uni about 7 years ago. I have visited them in Holland many times, and every time...I fall in love with them every time *sigh*

Anyone know where I can buy them in the UK??

Here's a picture of what I'm talking about: http://www.google.co.uk/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Broodje_Bapao_Driekwart.jpg/800px-Broodje_Bapao_Driekwart.jpg&imgrefurl=http://commons.wikimedia.org/wiki/Image:Broodje_Bapao_Driekwart.jpg&h=600&w=800&sz=38&tbnid=Ouu8LOkMg4IJ::&tbnh=107&tbnw=143&prev=/images%3Fq%3Dbapao&sa=X&oi=image_result&resnum=1&ct=image&cd=1

Answer 1

I haven't been able to find them anywhere in London yet, but the Chinese steamed buns come very close, although they hardly ever do the beef one, which is my favorite... You can buy the Chinese steamed buns in the frozen section in any Chinese supermarket to steam them at home, and they sell them hot and ready to eat in London's Chinatown.

And you can always make them yourself, takes a bit of practice but once you get the hang of it their even better than the ones you buy in Holland!

The best recipes are all in Dutch though, but I did find one in English that's pretty good: http://www.jannekes.eu/oriental/steamed-... (you can always add a dollop of sambal if you like them spicy). Good luck!

Answer 2

We call that siopao and that is a very famous Chinese snack here in Asia. Check out our local chinese restaurants if there are, but if there aren't these are surprisingly verrryy easy to make.

SIOPAO RECIPE - Method #1

Ingredients:

    * 6 cups flour

    * 1 package active dry yeast

    * 1 lb cubed pork loin or chicken thighs

    * 1 cup white sugar

    * 2 teaspoons cooking oil

    * 1 cup lukewarm water

    * 1/2 cup boiling water

    * 6 hard-boiled eggs

    * 2 green onions

    * 4 teaspoons light soy sauce

    * 4 teaspoons brown sugar

    * 4 teaspoons oyster sauce

    * 1 teaspoon cornstarch, dissolved in 2 t. water

    * 2 cloves garlic

    * 3 teaspoons salt

    * 6 teaspoons baking powder

Procedures:

   1. Mix flour, salt and baking powder in a medium bowl, set aside.

   2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.

   3. Mix thoroughly.

   4. Cover with a cloth and let rise 1 hour.

   5. Meanwhile, dissolve the white sugar in the boiling water.

   6. Stir well then let cool to lukewarm.

   7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.

   8. Stir to blend well.

   9. Grease a large bowl.

  10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.

  11. Place ball into bowl, turn once and cover with a damp cloth.

  12. Let rise 2 hours or until doubled.

  13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.

  14. Add meat and stir fry for 1 minute or until meat is no longer pink.

  15. Add soy sauce, oyster sauce and brown sugar.

  16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.

  17. Remove from heat and let cool.

  18. Punch down dough and knead on a floured board for 3 to 5 minutes.

  19. Divide dough and roll each half into a 12×2 inch log.

  20. Cut each into 12 pieces, making 24.

  21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

  22. Dust with flour if needed to prevent sticking.

  23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.

  24. Gather sides of round, pinch together and twist.

  25. Place pinched side down on parchment paper and place in steamer.

  26. Repeat until done.

  27. Cover with a damp cloth and let rise for 1 hour.

  28. Steam Siopao for 20 minutes.

  29. You can freeze cooked Siopao, simply re-steam for 10 minutes.

SIOPAO RECIPE - Method #2

Ingredients :

    * 3 c. All purpose flour

    * 3 tsps, yeast

    * 1 1/2 c. luke warm water

    * 4 tbsp. Sugar

    * 1/2 c. shortening ( crisco)

    * 1 tsp. salt

Preparation:

   1. Dissolve yeast in lukewarm water.

   2. When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat thoroughly

   3. Set aside to rise until double in bulk. ( 20 - 30 minutes).

   4. Add remaining flour and 1/4 cup shortening, and mix well. Knead until smooth

   5. Divide dough into 24-36 pieces depending on desired size

   6. Form into balls. Set aside

Filling:

    * 1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)

    * 1 clove Garlic (chopped finely)

    * 3 tbsps. soy sauce

    * 3 tbsp. Hoi sin sauce (can be fine at Oriental store)

    * 3 tbsp. Sesame oil (or crisco is fine)

    * 1/2 cup water

    * 2 tbsp. sugar

    * 1/2 tsp. ground pepper

    * 6 hard boiled eggs (cut in slice or cubes)

    * 1 tsp. MSG (if preferred)

    * Filling Preparation

Procedures:

   1. Saute garlic, onion in a sesame oil (or Crisco)

   2. Add pork or chicken

   3. Cook till lightly brown

   4. Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)

   5. Stir until sauce boils

   6. Reduce heat and simmer uncovered for 2 minutes

   7. Remove pan from heat

   8. Add hard boiled eggs

   9. Let cool for 5 minutes

Filling the dough:

   1. Take each ball of dough and roll out on floured surface.

   2. Place one round of dough in palm of hand.

   3. Put one table spoon of filling in center of siopao dough.

   4. Press edges of dough together.

   5. Take the 2 ends of bun, bring them up over the pinched edge and twist together firmly.

   6. Cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square.

   7. Brush one side lightly with oil.

   8. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

   9. Steam siopao dough for 20 minutes.