Hopia 

Hopia is a flaky pastry of chinese origin which is very popular here in the Philippines. In this tutorial, I am showing you an easy way to make hopia at home without using an oven. You can just cook the hopia on top of a stove. You also have the option to bake it in the oven if you have one. I am also showing you different kinds of fillings. For the mongo and ube filling, I am using a store bought filling. "Baboy" filling, aside from mongo is a popular fillling for hopia. They call it "baboy" but it does not contain any pork. In earlier years, bakers would cook the onions in pork fat hence the name hopia "baboy". The so called "baboy" flavor that we are familiar with these days come from cooking onions until they are soft. In some places, they put cubes of candied condol (white squash) so they will look like pork fat. Recent government regulations now no longer allow labelling them as hopia baboy since there is really no pork in it. They are now labelled as hopia condol. I hope you will give my hopia version a try.
Chef's Notes:
For the onions, you can use either spring onions or regular white onion bulbs. Spring onions is a popular choice because it is cheaper but the white onions will give you a nicer color. I use whatever I have on hand.
CORRECTIONS:
In "Baboy" Filling the water you need is 1/8 cup NOT 1/4 cup and chopped onions should be 1 1/2 cups NOT 1 cup.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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