Salapao - Pork steam buns

Prepare 2 hard boiled eggs approx 8 min. Move to bowl of ice water. Once the eggs are cooled peel & cut each into 4 equal quarters. Set aside.

Cut qty.8 pieces of parchment paper approx 4"x4" while waiting for the eggs to cook

Cook pork in pan over med heat with garlic. Until about 3/4 of the way cooked. It will finish cooking in your stacked steamer. Note: If you overcook the meat at this point it will be dry.

Remove pan from heat and place your pork in a mixing bowl. Add in all ingredients, sauces, herbs, & seasoning. Keep the the egg off to the side for a later step. Gently mix until all ingredients are evenly integrated together.

Fill a large pot with water and start bringing to a boil. Once it comes to a boil turn down the heat to med so that it continues to create steam. Or an aluminum steamer works too.

Open your biscuit dough and flatten each piece. You can do this by hand or with a rolling pin. Try not to make it too thin (especially the middle)

Place about 1 tbsp pork mixture & 1/4 piece of boiled egg, yolk down. Pull up the outer edges of your dough and pinch the top to seal. Place your buns in your stacked steamer.

Move your steamer carefully over the pot. Take care not to burn yourself with the steam. Let sit for approx 20 min. When it's done the dough should appear plump, have a luster and a little yellow.

Turn off the stove, remove your pot from the heat, carefully open your steamer and move your buns to a serving dish. You can serve with soy sauce & hot mustard, sriracha, nam pla or maple syrup or eat by itself.