Homemade Siopao: Delicious Filipino Steamed Buns Recipe

Ingredients

  • For the dough:
    • 2 1/2 cups all-purpose flour
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 1 packet active dry yeast (about 2 1/4 teaspoon)
    • 1/2 cup warm milk
    • 1/2 cup warm water
    • 1 tablespoon vegetable oil
  • For the filling:
    • 1 tablespoon vegetable oil
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 1 pound ground pork
    • 2 tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon sugar
    • 1/2 cup chicken broth
    • 1 tablespoon cornstarch
  • For the steaming:
    • 1 batch Siopao dough
    • 1 batch pork filling
    • 2 cups water for steaming
    • Small cut-out circles of wax paper

Steps and instructions

  1. Begin by making the dough: In a large bowl, combine the flour, sugar, salt and yeast. Add the warm milk, warm water, and vegetable oil. Stir until the mixture forms into a dough. Knead the dough on a floured surface for about 5 minutes, or until it is smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
  2. While the dough is rising, prepare the filling: Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic and sauté until the onions become translucent. Add the ground pork and cook until it is no longer pink. Add the soy sauce, oyster sauce, and sugar, and mix well. In a small bowl, mix the chicken broth and cornstarch until there are no lumps, then pour this mixture into the pan. Stir continuously until the sauce thickens. Remove from heat and allow the filling to cool.
  3. Once the dough has doubled in size, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it with a rolling pin. Place a spoonful of the pork filling in the center of each dough circle. Gather the edges of the dough circle and twist them together at the top to seal.
  4. Place each bun on a small piece of wax paper. Arrange the buns in a steamer, making sure they are not touching. Cover the steamer and let the buns rest for about 15 minutes.
  5. Meanwhile, bring 2 cups of water to a boil. Place the steamer over the boiling water and steam the buns for about 20 minutes. Make sure the steamer is covered during the entire steaming process.
  6. After 20 minutes, turn off the heat and let the buns sit for about 5 minutes before removing the cover. This step helps to prevent the buns from collapsing.
  7. Enjoy your homemade Siopao while it's warm!

Tools for making

Recipe variations

  • Change the dough: Instead of using all-purpose flour, experiment with using whole wheat flour or a combination of different flours like bread flour or cake flour.
  • Try different fillings: Instead of pork, experiment with other meats like chicken, beef, or shrimp. You can also explore vegetarian options using tofu, mushrooms, or a mix of vegetables.
  • Add additional flavors: Enhance the filling with additional ingredients like ginger, green onions, or chili peppers to give it a spicy kick.
  • Explore different seasonings: Swap out the soy sauce and oyster sauce with teriyaki sauce, hoisin sauce, or even barbecue sauce to give the filling a unique twist of flavor.
  • Make it sweet: For a sweet variation, you can create a custard filling by combining egg yolks, sugar, and milk. This will result in a delicious dessert siopao.
  • Change the shape: Instead of the traditional round shape, try making siopao in a rectangular or square shape for a fun and different presentation.
  • Experiment with steaming alternatives: If you don't have a steamer, you can try steaming the siopao in a rice cooker or using a bamboo steamer.

Recipe overview

Siopao is a delicious and popular Filipino snack that features a sweet, fluffy steamed bun filled with a savory pork filling. This Siopao recipe will guide you through the steps of making your own soft and tasty buns at home, filled with a mouthwatering mixture of ground pork, onion, garlic, soy sauce, oyster sauce, and a hint of sugar. It involves two main stages: first you'll prepare the dough and let it rise, then you'll cook a flavorful pork filling to spoon into the center of each dough piece. After wrapping the dough around the filling and a little rest, the buns are steamed until perfectly cooked. The process is quite straightforward, but it requires care and patience, particularly during the dough rising and the steaming stages. The end result is definitely worth the effort! These Siopao are perfect for a snack, appetizer, or even a main meal. Enjoy the process and the delicious outcome.

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. You can use the same amount of instant yeast as the recipe suggests for active dry yeast.
  2. Can I substitute the ground pork with another meat? Yes, you can substitute the ground pork with ground chicken, beef, or even a vegetarian option like crumbled tofu or mushrooms.
  3. Can I freeze the Siopao? Yes, you can freeze the Siopao. Once steamed and cooled, place them in an airtight container or freezer bag. They can be kept in the freezer for up to 3 months. To reheat, steam the frozen Siopao for about 10-15 minutes until heated through.
  4. Can I make the dough and filling ahead of time? Yes, you can prepare the dough and filling ahead of time. After kneading the dough, you can refrigerate it overnight in a covered bowl. The filling can also be made in advance and stored in the refrigerator for up to 2 days. Just make sure to bring the dough and filling to room temperature before using.
  5. Can I make Siopao without a steamer? If you don't have a steamer, you can use a makeshift steamer by placing a heatproof bowl or plate upside down in a large pot. Fill the pot with water, making sure it doesn't touch the bowl/plate. Place the buns on the bowl/plate and cover the pot with a lid. Steam them as you would in a traditional steamer.

Serving dishes and utensils

  • Steamer - A steamer is essential for steaming the Siopao buns to perfection.
  • Rolling Pin - A rolling pin is useful for flattening the dough circles to the desired size.
  • Large Pan - A large pan is needed for cooking the pork filling.
  • Small Bowl - A small bowl is required for mixing the chicken broth and cornstarch for the filling sauce.
  • Clean Cloth - A clean cloth can be used to cover the dough while it rises.

Origin stories

Siopao is a popular snack in the Philippines, loved by many for its soft, fluffy dough and savory filling. However, its roots trace back to Chinese cuisine, specifically to a steamed bun known as 'baozi'. When Chinese immigrants came to the Philippines, they brought with them their culinary practices, including the tradition of making baozi. Over time, local adaptations led to the creation of Siopao, which literally translates to 'steamed bun' in Filipino. The standard Siopao filling is a sweet and savory mix of pork, combined with local spices and condiments, showcasing the fusion of Chinese and Filipino tastes. Despite its humble origins, Siopao has risen to become a staple in Filipino street food and a cherished comfort food that is a testament to the enduring influence and blend of cultures in the Philippines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.