If using a stand mixer you can use the dough hook to both mix the ingredients and knead the dough.... In a mixing bowl, add 2 cups of flour and keep 1 cup of flour in reserve. Then add the sugar, baking powder, pinch of salt, and rapid rise yeast.

Stir with a wooden spoon (or the dough hook if using a stand mixer) to mix together.

Add water, milk, and shortening/oil.

Stir with a spoon (or dough hook) to mix it together thoroughly. The consistency will start out soupy and eventually become a very sticky dough mixture. If you don’t have a stand mixer you may have to start using your hands instead of a spoon to mix the ingredients together.

Scrape the sides of the bowl with a spatula if any of the dough or dry ingredients get stuck to the sides.

Add the remaining flour bit by bit and mix/knead until you have a workable dough that is only slightly sticky but releases from your fingers. You may not need to use all the remaining flour, but if no more flour is left you should add more if the dough is still too wet or sticky.

Continue kneading until the dough is soft and pliable.

Form the dough into a round ball. I needed to take the dough out of the stand mixer and knead it by hand a few times on a floured board to get it into the final shape.

Seal the dough in a Ziploc bag (or in a mixing bowl with plastic wrap). Leave in a warm place until the dough has doubled in size (at least 45 minutes).

When the dough is ready, pull a handful and shape into a ball that is a little bit larger than a golf ball. Flatten the ball into a circle, but not too thin or the siopao will burst open when steamed.

Add about a tablespoon of filling to the center of the circle. Gather up the edges towards the center, pinch them firmly together, and twist to seal.

Turn the siopao over and place the sealed end onto a square of parchment paper.

Allow the siopao to rest and rise for 5-10 minutes.

Cook in a steamer for 20 minutes. Use a bamboo steamer for the best results. If using a metal steamer, place a dish towel just below the steamer cover to prevent water from condensing and dripping onto the siopao.