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(For excessive food photography and step-by-step instructions, check out the related blog post.)
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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!
