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
Scale
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.
