If you’ve ever craved that soft, pillowy bun filled with savory, flavorful pork or chicken filling, you’re going to fall head over heels for this Siopao (Steamed Bun) with Pork or Chicken Filling Recipe. This delightful Filipino-Chinese favorite captures the perfect balance of a tender steamed dough hugging a juicy, well-seasoned filling. Whether for a snack or a satisfying meal, these buns are a comforting hug in every bite, making them a staple that’s both nostalgic and endlessly delicious.
Ingredients You’ll Need
Getting the ingredients together for this Siopao (Steamed Bun) with Pork or Chicken Filling Recipe is wonderfully straightforward. Each component plays an essential role, from the soft dough’s texture to the rich umami flavors in the filling and the subtle aroma brought by spices and seasonings.
- All-purpose flour: The backbone of the dough, providing structure and softness.
- Sugar: Adds just the right touch of sweetness to balance the savory filling and tenderize the dough.
- Instant dry yeast: Makes the dough rise beautifully for that fluffy texture.
- Warm water and milk: Perfectly warm liquids activate the yeast and add moisture for softness.
- Vegetable oil: Keeps the dough supple and prevents it from drying out.
- Salt: Enhances all the other flavors in the dough and filling.
- Garlic and onion: The aromatic foundation that’ll awaken your senses with every bite.
- Pork shoulder or chicken thigh: The hearty filling star, either shredded or diced for texture.
- Soy sauce, oyster sauce, and hoisin sauce: These three combine to give that delectably rich and slightly sweet umami hit.
- Sugar and five-spice powder: Add complexity and a subtle warmth to the filling.
- Black pepper: For a mild kick and bright notes.
- Cornstarch slurry: Thickens the filling to a luscious consistency that stays intact inside the bun.
- Optional hard-boiled eggs: Traditionally included for texture and a touch of protein contrast.
How to Make Siopao (Steamed Bun) with Pork or Chicken Filling Recipe
Step 1: Prepare the Dough
Begin by mixing warm water, milk, sugar, and yeast in a large bowl. The yeast will bubble up after about 5 to 10 minutes, signaling it’s ready and alive. Adding the flour, salt, and oil next, stir until the dough looks shaggy. Knead it on a floured surface until smooth and elastic, which usually takes about 8 to 10 minutes—think of this as your quiet kitchen workout for soft, fluffy buns. Finally, place the dough in a greased bowl, cover it, and set it somewhere warm to rise until doubled in size. This rising time is essential for the buns’ airy texture.
Step 2: Cook the Filling
While the dough takes its beauty rest, heat oil in a pan over medium heat and sauté garlic and onion until fragrant and translucent. Add your pork or chicken and cook until lightly browned, allowing the meat to lock in flavor and caramelize slightly. Stir in soy sauce, oyster sauce, hoisin sauce, sugar, five-spice powder, and black pepper to create that perfect harmony of sweet, salty, and aromatic flavors. Let everything simmer for about 10 minutes, then thicken the sauce with the cornstarch slurry. Once thickened, turn off the heat and let the filling cool—this step prevents the bun dough from getting soggy during assembly.
Step 3: Assemble the Siopao
After the dough has doubled, punch it down to release excess air and divide it into 10 to 12 equal pieces. Roll each piece into a flat circle, thicker at the center to hold the filling without breaking. Spoon 1 to 2 tablespoons of your cooled filling onto each circle, and if you like, add a slice of hard-boiled egg on top for that traditional touch. Pinch the edges securely to seal the bun, then place each bun seam-side down on individual parchment paper squares to keep them from sticking to the steamer.
Step 4: Steam the Buns
Arrange the buns in your steamer with ample space between them – they’ll puff up and need room to expand. Cover and let them rise for another 15 minutes while the water boils. Steam the buns over medium-high heat for 15 minutes until perfectly puffy and cooked through. After steaming, let them cool slightly before indulging in one warm, soft bite of this delightful Siopao (Steamed Bun) with Pork or Chicken Filling Recipe.
How to Serve Siopao (Steamed Bun) with Pork or Chicken Filling Recipe
Garnishes
Enhance your Siopao experience with simple garnishes like a drizzle of sweet chili sauce or a dab of hot mustard to add a zingy contrast. Freshly chopped green onions sprinkled on top add a pop of color and freshness. These small additions brighten each bite and elevate your presentation to next-level deliciousness.
Side Dishes
Pair your siopao with classic Filipino sides like a crisp cucumber salad or pickled papaya (atchara) to balance the savory richness of the buns. A bowl of hot broth or a light vegetable stir-fry is also perfect for turning this snack into a full meal that’s satisfying and well-rounded.
Creative Ways to Present
For a fun twist, try serving your Siopao (Steamed Bun) with Pork or Chicken Filling Recipe as part of a dim sum spread alongside other steamed treats and dipping sauces. You can also slice the buns in half to create sliders that are perfect for parties or casual gatherings. Whichever way you serve them, these buns always steal the show.
Make Ahead and Storage
Storing Leftovers
If you have extras, storing your siopao in an airtight container in the refrigerator will keep them fresh for up to 3 days. Just make sure they are completely cooled before storing to avoid sogginess.
Freezing
Siopao freeze beautifully, whether before or after steaming! Wrap the buns individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. This makes for an easy grab-and-steam snack whenever cravings hit.
Reheating
The best way to reheat siopao is to steam them again for about 5 to 10 minutes until warmed through and soft. Avoid microwaving if you can because it tends to dry out the buns and alter their signature texture.
FAQs
Can I use other meats besides pork or chicken for the filling?
Absolutely! While pork shoulder and chicken thigh are traditional and tender choices, you can experiment with beef, turkey, or even vegetarian options like mushrooms or tofu to suit your taste.
Is it necessary to use milk in the dough?
Milk helps make the dough softer and adds subtle flavor, but if you prefer dairy-free, you can substitute with water or plant-based milk without significant changes in texture.
How do I know when the buns are fully steamed?
The buns should be puffy, slightly shiny, and the dough springy to the touch. The filling should be hot and thickened. Steaming for 15 minutes on medium-high heat usually guarantees readiness.
Can I make the filling in advance?
Yes! Making the filling a day or two ahead allows flavors to deepen and saves you time when assembling the buns.
What is the purpose of the five-spice powder in the filling?
Five-spice powder adds a warm, aromatic depth that balances the sweetness and saltiness of the sauces, contributing to the iconic Siopao flavor that keeps everyone coming back for more.
Final Thoughts
Making Siopao (Steamed Bun) with Pork or Chicken Filling Recipe at home is a rewarding and delicious adventure that brings warmth and comfort straight to your kitchen. These buns are more than just food—they’re a delightful way to gather family and friends around flavors that feel both festive and familiar. So dive in, enjoy the process, and savor every soft, flavorful bite you create!
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Siopao (Steamed Bun) with Pork or Chicken Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10–12 buns
- Category: Main Course, Snack
- Method: Steaming
- Cuisine: Filipino, Chinese-Inspired
- Diet: Dairy-Free
Description
Siopao, a popular Filipino steamed bun with Chinese influences, features a soft, fluffy dough filled with a savory pork or chicken filling. Perfect as a snack or main course, these buns are lightly sweetened and packed with a flavorful meat mixture thickened with a cornstarch slurry and optionally garnished with slices of hard-boiled egg. The buns are steamed until tender and warm, offering a comforting, delicious treat.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 ¼ teaspoons instant dry yeast (1 packet)
- ¾ cup warm water
- ¼ cup milk
- 2 tablespoons vegetable oil
- ½ teaspoon salt
For the Filling:
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 lb pork shoulder or chicken thigh, diced or shredded
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- ½ teaspoon five-spice powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 hard-boiled eggs, sliced (optional)
Instructions
- Make the Dough: In a large bowl, combine warm water, milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and oil. Mix until a shaggy dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the Filling: Heat oil in a pan over medium heat. Sauté minced garlic and chopped onion until soft and fragrant. Add diced or shredded pork or chicken and cook until lightly browned. Stir in soy sauce, oyster sauce, hoisin sauce, sugar, five-spice powder, and black pepper. Simmer for 10 minutes. Add the cornstarch slurry and cook further until the mixture thickens. Remove from heat and allow to cool.
- Assemble the Buns: Punch down the risen dough and divide it into 10–12 equal portions. Flatten each piece into a circle, keeping the center slightly thicker than the edges. Spoon 1–2 tablespoons of the filling into the center and add a slice of hard-boiled egg, if using. Gather the dough edges around the filling and pinch to seal securely. Place each bun seam-side down on a parchment paper square.
- Steam the Buns: Arrange the buns in a steamer, leaving enough space between them to expand. Cover and let them rise for an additional 15 minutes while bringing water to a boil. Steam the buns over medium-high heat for 15 minutes. After steaming, allow buns to cool slightly before serving.
Notes
- The buns can be frozen either before steaming or after steaming. To reheat, steam again for 5–10 minutes until heated through.
- The filling can be prepared in advance and stored in the refrigerator for up to 3 days, making assembly quick and easy.
- For a dairy-free option, use plant-based milk or omit milk entirely and increase water slightly when making the dough.
- To ensure buns do not stick during steaming, always place them on parchment paper or lightly oil the steamer rack.
- Adjust the sweetness or seasoning of the filling according to your preference for a personalized flavor.
