Dough Ingredients:
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 cup sugar
3 tbsp pork lard

Procedure for Dough:
1. Place the sugar and yeast into the lukewarm water.
2. Let stand for 10 minutes.
3. Mix flour, baking powder, remaning sugar and lard.
4. Add the mixture of Number 3 to the yeast mixture in number 1.
5. Knead until smooth.
6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)

Filling Ingredients:
2 tbsp lard
1 head garlic, minced
1 kilo pork shoulder (kasim) cut into large chunks
2 medium-sized onions, sliced
4 tbsp soy sauce
4 tbsp honey
2 tbsp Oyster sauce

Procedure for Filling:
1. Saute garlic in the pan when lard is heated.
2. Add pork and brown lightly
3. Add the remaining ingredients and cook until tender.
4. Remove pork and dice into 1/2 inch cubes.
5. Return pork to mixture.
6. Add oyster sauce.
7. Use filling after the dough has risen or after 2 hours when dough was set to rise.

Placing filling to the dough:
1. After the dough is ready, divide dough int 24 to 32 balls.
2. Arrange balls on the table and fill each with a tablespoon of filling.
3. Place each filled siopao on 2 inch square of wax paper. Let stand for 1/2 hour.
4. Arrange siopao in a steamer lined with cheesecloth or towel.
5. Steam for 15 minutes.
6. Serve with siopao sauce (recipe follows)

Siopao Sauce:
2 cups pork or chicken broth
1/4 cup onions, chopped
3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. worcestershire sauce
1 1/4 tsp. salt
1 tsp. garlic, minced
1/4 tsp. ground pepper
1 pc. star anise

Cooking Procedure:
1. Mix all of the above in a saucepan; let boil and simmer for 5 minutes; strain.
2. Dissolve 2-3 tbsp.cornstarch with a small amount of water and add to the broth mixture.
3. Cook till thickened.