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

Siopao Filling:

Sautee grated ginger and garlic in olive and sesame oil over medium-low heat. Add pork, soy sauce, red chili sauce, and apricot preserves. Stir water and cornstarch together till you get a slurry, then add to the meat mixture. Stir often and cook over medium-low heat till everything is incorporated. Remove from heat and set aside to cool a bit.

Siopao Assembly:

Pop open the biscuit cans and seperate the raw biscuits. Take each biscuit and roll it out flat to about 1/8 inch thickness. Place about a tablespoon of the meat mixture in the center of the dough. Fold two opposite sides of the dough up over the mixture and pinch together. Then fold the remaining sides of the dough up over the top of the previous seam. Pinch together and twist to seal. Repeat for all biscuits.

To cook:

Take a large pot and boil about an inch of water in the bottom. Line a vegetable steamer basket with parchment paper. Place the raw siopao seam-side-down on the parchment paper. Place the siopao-laden steamer basket in the pot and close the lid. Allow to steam for about 20 minutes, checking for done-ness at after 17 minutes. Once done, remove from heat and serve with Sassy Sauce.

Sassy Sauce:

Add apricot preserves, soy sauce, and hot red chili sauce to a pot. Heat and stir over medium-low heat until fully incorporated. Pour into a bowl and dip your siopao.

Enjoy!