Siopao Recipe: A Flavorful Journey of Filipino Steamed Buns

Siopao, a popular Filipino steamed bun, has earned a place in the hearts of many food lovers not just in the Philippines but also around the world. Whether enjoyed as a snack, appetizer, or main dish, Siopao is a versatile food item with flavors that can cater to a wide range of tastes. The dish consists of a soft, fluffy steamed bun filled with a savory filling such as pork, chicken, or beef. If you’ve been wanting to make Siopao from scratch, you’re in the right place. This article provides you with a detailed recipe and step-by-step guide, along with tips, variations, storage methods, and more. Let’s embark on this delicious culinary journey!

Ingredients

For the Siopao dough, you’ll need:

• 2½ cups all-purpose flour
• ½ cup sugar
• 1 tablespoon instant yeast
• ½ teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup warm water (110°F or 45°C)
• 1 tablespoon baking powder

For the Siopao filling (Pork Asado):

• 1 lb (450g) pork belly, cut into small cubes
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch (optional, for thickening the sauce)
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 hard-boiled eggs, sliced
• 2 tablespoons vegetable oil
• 1½ cups water

Step-by-Step Instructions

Making the Dough

1. Prepare the Dry Ingredients: In a large bowl, mix the all-purpose flour, sugar, salt, and instant yeast. Whisk the ingredients together to ensure they are evenly distributed.
2. Activate the Yeast: In a small bowl, pour the warm water and add a pinch of sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes or until the mixture becomes frothy. If the yeast does not activate, discard the mixture and use fresh yeast.
3. Mix the Dough: Once the yeast is activated, pour it into the dry ingredients along with the vegetable oil. Mix everything until the dough starts to come together.
4. Knead the Dough: Transfer the dough onto a floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour, but be careful not to add too much.
5. Let the Dough Rise: Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise for about 1 hour or until it has doubled in size.
6. Punch Down and Rest the Dough: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 10-12 equal pieces and shape them into balls. Let them rest for another 10-15 minutes while you prepare the filling.

Preparing the Siopao Filling

1. Cook the Pork: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing them until fragrant and softened, about 2-3 minutes. Add the pork belly cubes and cook them for 5-7 minutes, stirring occasionally, until the meat turns golden brown on all sides.
2. Make the Sauce: Add the soy sauce, oyster sauce, hoisin sauce, and sugar to the pan. Stir the ingredients to coat the pork evenly. Pour in 1½ cups of water and bring to a simmer. Let it cook for 20-25 minutes until the pork becomes tender and the sauce thickens. If you prefer a thicker sauce, you can add 1 tablespoon of cornstarch dissolved in 2 tablespoons of water.
3. Assemble the Filling: Once the pork is tender and the sauce has reduced, remove the pan from heat and let it cool for a few minutes. Add the sliced hard-boiled eggs and mix everything together. Set the filling aside to cool completely before using it in the Siopao.

Assembling the Siopao

1. Roll Out the Dough: After the dough has rested, take one ball and flatten it into a round disc. Use a rolling pin to make it about 4-5 inches in diameter. Try to keep the center slightly thicker than the edges.
2. Add the Filling: Spoon 2-3 tablespoons of the pork filling into the center of the dough. Be careful not to overfill, as this could make it difficult to seal the buns.
3. Seal the Siopao: Carefully fold the edges of the dough over the filling, gathering them at the top to form a pleated, closed pouch. Pinch the edges together firmly to seal.
4. Prepare for Steaming: Cut small squares of parchment paper and place each Siopao on one. This will prevent them from sticking to the steamer basket. Repeat the process with the remaining dough balls.

Steaming the Siopao

1. Steam the Siopao: Prepare a large steamer by filling it with water and bringing it to a boil. Arrange the Siopao on the steamer tray, leaving space between each one to allow for expansion. Cover and steam over medium heat for 15-20 minutes, or until the buns become soft, puffy, and fully cooked.
2. Serve and Enjoy: Once done, carefully remove the Siopao from the steamer and serve them hot. They’re now ready to be enjoyed!

Tips for Perfecting Your Siopao

• Dough Consistency: The dough should be soft, not sticky. If it’s too sticky, add more flour; if it’s too dry, add a little more water. It’s crucial to knead the dough well to achieve a light, fluffy texture.
• Filling Variations: While pork is the most traditional Siopao filling, you can experiment with chicken, beef, or even vegetarian options. Just make sure to adjust the cooking times accordingly based on the meat used.
• Resting the Dough: Don’t rush the rising process. Giving the dough enough time to rise results in a lighter, airier texture.
• Steaming Tips: Don’t overcrowd the steamer. Leave some space between each Siopao to allow them to expand without sticking to one another.

Variations

Siopao is incredibly versatile, and there are numerous filling variations to choose from. Below are some delicious alternatives to the classic pork filling:

1. Chicken Siopao: Substitute the pork with chicken, ideally chicken thighs, for a juicy, flavorful filling. You can also add a bit of chicken liver for richness.
2. Beef Siopao: If you prefer beef, ground beef or beef stew meat works perfectly. Add vegetables like carrots or potatoes for a hearty filling.
3. Vegetarian Siopao: For a vegetarian twist, you can use a mixture of mushrooms, tofu, and vegetables like cabbage and carrots, cooked in soy sauce and spices.
4. Sweet Siopao: For a dessert version, use sweet fillings like red bean paste or coconut and sugar mixtures.

Conservation and Storage

Siopao is best enjoyed fresh, but you can store leftovers for later consumption. Here’s how:

1. Room Temperature: Siopao can be kept at room temperature for up to 4-6 hours, but make sure to wrap them in a clean kitchen towel to prevent them from drying out.
2. Refrigeration: If you want to store them for longer, wrap the Siopao individually in plastic wrap or place them in an airtight container. They can be kept in the fridge for 2-3 days.
3. Freezing: For longer storage, Siopao can be frozen. Place them in a freezer-safe container or bag, and they will last up to 2 months. To reheat, simply steam them for 10-15 minutes, and they’ll be as good as new!

Serving Suggestions

Siopao is a fantastic snack, but it can also be a complete meal when paired with the right accompaniments. Consider serving them with:

• Pancit: A Filipino noodle dish that complements the rich flavors of the Siopao.
• Sliced Pickled Vegetables: A tangy side dish to balance the savory sweetness of the Siopao.
• Soy Sauce or Vinegar: Some people love dipping their Siopao in soy sauce with chili for an extra flavor kick.

Frequently Asked Questions

1. Can I use all-purpose flour instead of cake flour for the dough? Yes, all-purpose flour works well for this recipe and gives the Siopao its signature fluffy texture.
2. Can I use store-bought filling instead of making it from scratch? While homemade fillings are always the best for flavor, you can use store-bought versions if you’re in a rush. Just make sure to adjust the seasoning accordingly.
3. Can I steam the Siopao in a regular pot without a steamer? Yes, you can place a heatproof plate or rack inside a large pot with water at the bottom. Cover tightly and steam the Siopao as usual.

Conclusion

Siopao is a beloved dish that brings together soft, fluffy steamed buns and a variety of savory fillings to create a perfect bite-sized meal. Whether you prefer the traditional pork filling or want to explore other variations like chicken or vegetarian Siopao, this dish is incredibly versatile and full of flavor. With a little practice and patience, you can create this delightful treat in your own kitchen, impressing your friends and family with a dish that is as comforting as it is delicious. Whether for a family dinner or a casual snack, Siopao is sure to become a favorite in your culinary repertoire. Enjoy!

Siopao Recipe: A Flavorful Journey of Filipino Steamed Buns

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• Total Time: 2 hours
• Yield: 10–12 Siopao 1x

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Description

Siopao is a beloved Filipino steamed bun, filled with savory fillings such as pork, chicken, or beef. This recipe will guide you through creating soft, fluffy buns packed with delicious flavor. Whether you’re making Siopao for a snack, appetizer, or main dish, this step-by-step guide ensures a perfect result every time.

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Ingredients

Scale 1x2x3x

For the Siopao Dough:

• 2½ cups all-purpose flour
• ½ cup sugar
• 1 tablespoon instant yeast
• ½ teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup warm water (110°F or 45°C)
• 1 tablespoon baking powder

For the Siopao Filling (Pork Asado):

• 1 lb (450g) pork belly, cut into small cubes
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch (optional, for thickening the sauce)
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 hard-boiled eggs, sliced
• 2 tablespoons vegetable oil
• 1½ cups water

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Instructions

• Make the Dough:

  • In a large bowl, combine the flour, sugar, salt, and yeast.
  • In a separate small bowl, mix the warm water with a pinch of sugar, then sprinkle the yeast over it. Wait 5 minutes for the yeast to activate.
  • Add the yeast mixture and vegetable oil to the dry ingredients and stir until a dough forms.
  • Knead the dough for 8-10 minutes on a floured surface until it is smooth and elastic.
  • Cover the dough with a damp cloth and let it rise for 1 hour or until it doubles in size.

• Prepare the Filling:

  • Heat vegetable oil in a large skillet. Add onions and garlic, sautéing until softened.
  • Add the pork cubes and cook until browned on all sides.
  • Stir in the soy sauce, oyster sauce, hoisin sauce, and sugar. Add 1½ cups of water and simmer for 20-25 minutes until the pork is tender and the sauce thickens. Optional: Stir in cornstarch to thicken the sauce further.
  • Let the filling cool and mix in the hard-boiled egg slices.

• Assemble the Siopao:

  • Punch down the dough and divide it into 10-12 equal pieces. Roll each piece into a ball.
  • Flatten each dough ball into a 4-5 inch circle using a rolling pin.
  • Place a spoonful of the pork filling in the center of each dough disc and fold the edges together, pinching them to seal.
  • Place each Siopao on a square of parchment paper to prevent sticking.

• Steam the Siopao:

  • Prepare a steamer by bringing water to a boil. Arrange the Siopao in the steamer, leaving some space between them.
  • Cover and steam for 15-20 minutes or until the buns are soft and fully cooked.

• Serve:

  • Carefully remove the Siopao from the steamer and serve hot.

Notes

• Dough Texture: Ensure the dough is soft and not too sticky. If necessary, adjust with additional flour or water.
• Filling Variations: You can substitute pork with chicken, beef, or a vegetarian filling.
• Resting the Dough: Be patient while the dough rises to achieve a light and airy texture.
• Steaming Tips: Do not overcrowd the steamer to allow the Siopao to expand without sticking.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Snack, Appetizer, Main Dish
• Method: Steaming
• Cuisine: Filipino

Keywords: Siopao, Filipino steamed buns, pork asado, Siopao recipe, homemade Siopao, steamed buns, Filipino recipes.