I found a cuapao sandwich in a Filipino Magazine called YUMMY. I think it's a great idea to make it into a cuapaowich instead of stuffing the dough before steaming. I did not follow the recipe for the pork, I have leftover pork roast and used plain roasted peanuts because their recipe for the mustard and the peanuts are loaded with sugar, too sweet, in my honest opinion.
I wanted to eat it with ramen soup but it's hot and muggy today and did not want to perspire while savoring this delicious treat.
1½ cups warm water
2 tablespoons sugar
1 teaspoon instant yeast
4½ cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
3 tablespoons lard or white Crisco
- In a small bowl, mix 2 tablespoons sugar and ½ cup of the warm water, stir and add yeast, mix well, let stand for 10 minutes.
- In a stand mixer bowl with paddle attached, mix flour, sugar, baking powder and lard/Crisco. Add the yeast mixture and the rest of the warm water. Mix for 1 minute. Replace the paddle attachment with dough hook and knead for 2 to 3 minutes. Transfer to a lightly greased bowl, turn the dough so that greased side is up, cover tightly with plastic wrap and let rise for 1½ hours.
- Remove bubbles by lightly kneading; into 16 to 18 pieces. Cut rectangular shaped parchment papers, set aside. Shape dough pieces into oblong (or round if making into siopao) placing each on the parchment paper. Cover with plastic wrap and let rise for 30 minutes. Steam in rapidly boiling water for12 minutes (15 minutes if filled).