If you have a heart for warm, fluffy buns filled with savory goodness, then you are in for a treat with this Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe. These delicious, tender buns bring together the perfect balance of soft dough and a flavorful, saucy pork and chicken filling that melts in your mouth. Whether you’re craving a snack, snack-meets-meal, or a party appetizer, this traditional Filipino favorite will quickly become a beloved staple. The blend of classic Chinese influences with a uniquely Filipino twist makes every bite both comforting and exciting.
Ingredients You’ll Need
Getting the right ingredients is straightforward but absolutely essential. Each component plays a crucial role in creating the soft dough or rich filling packed with umami and sweetness that will make your steamed siopao unforgettable.
- All-purpose flour: The backbone of the dough, providing structure and that signature fluffy texture.
- Active dry yeast: Helps the dough rise perfectly, delivering lightness and airiness.
- Sugar: Adds just the right touch of sweetness to balance savory notes.
- Salt: Enhances all the other flavors in the dough and filling.
- Warm water: Activates the yeast and joins the dough ingredients smoothly.
- Vegetable oil: Keeps the dough tender and easy to handle.
- Garlic and onion: Create an aromatic foundation for the filling.
- Pork shoulder or chicken thighs: Finely chopped for juiciness and savory depth.
- Soy sauce, oyster sauce, hoisin sauce: These sauces bring wonderful umami and sweetness for rich flavor complexity.
- Cornstarch slurry: Thickens the filling to just the right consistency to stay inside the bun.
- Ground black pepper: Adds subtle heat and spiciness.
- Optional boiled eggs or Chinese sausage slices: Classic toppings that take your siopao to the next level.
How to Make Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe
Step 1: Preparing the Dough
Start by activating the yeast to create that light and fluffy dough we all love in siopao. Dissolve your yeast and a tablespoon of sugar in warm water, then let it sit until it becomes frothy—about 10 minutes. This little bubbly sign means your dough is going to rise beautifully. In another large bowl, mix your flour, remaining sugar, and salt together before adding the yeast mixture along with some vegetable oil. Knead everything thoroughly for about 8 to 10 minutes until you get a smooth, elastic dough. Cover it and let it rest for an hour or until it doubles in size. This process is key to getting buns that are soft and airy.
Step 2: Crafting the Filling
While the dough is rising, focus on building the rich and flavorful filling that’ll be the heart of your siopao. Heat oil in a pan on medium, then sauté minced garlic and chopped onions until fragrant and translucent. Toss in your finely chopped pork or chicken, cooking until nicely browned and tender. Then introduce your soy, oyster, and hoisin sauces, alongside sugar and pepper, mixing until the meat is coated in a sticky, irresistible sauce. Let it simmer until flavors meld. To get the filling just right, stir in the cornstarch slurry to thicken the mixture. Once done, remove it from the heat and allow it to cool—a critical step for handling and sealing the buns properly.
Step 3: Shaping and Filling Your Buns
Once your dough has doubled in size, punch it down to release excess air and divide it into 10 even pieces. Flatten each piece into a circle large enough to hold a generous spoonful of filling. Add the filling in the center, and if you’re feeling adventurous, tuck in slices of boiled egg or Chinese sausage right with the meat for added texture and flavor. Carefully gather the dough edges to pinch and seal each bun, making sure the filling is snug inside and won’t leak out during steaming. Place each bun on a parchment paper square to prevent sticking and let them rest for 15 minutes to relax before cooking.
Step 4: Steaming the Siopao
To finish, arrange your buns in a bamboo or metal steamer, leaving enough space so they don’t stick together as they rise more during steaming. Steam them over boiling water for 15 to 18 minutes, and you’ll see them puff up into perfectly soft, fluffy pillows packed with juicy meat inside. Serve them hot and fresh to enjoy the full experience of this classic comfort food.
How to Serve Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe
Garnishes
To elevate your steamed siopao experience, consider sprinkling finely chopped green onions or fresh cilantro on top right after steaming. A small dab of sweet chili sauce or a drizzle of soy sauce on the side can add an extra kick that balances the savory richness of the filling. These simple touches bring brightness and personality to each bite.
Side Dishes
Steamed siopao pairs wonderfully with light, fresh sides like pickled vegetables or a crisp cucumber salad. These refreshing accompaniments contrast beautifully with the warm, hearty buns. For a fuller meal, serve alongside a steaming bowl of hot broth or a side of stir-fried greens to round out the textures and flavors.
Creative Ways to Present
Make your next gathering special by turning your siopao into mini sliders for a fun twist or serve them in a bamboo steamer basket for authentic presentation. Wrapping each bun in colorful parchment paper or lining your serving plate with banana leaves infuses a festive, tropical vibe that impresses both eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra siopao, store the leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, re-steam gently to restore their delicate softness. Avoid microwaving directly to keep the buns from turning tough or rubbery.
Freezing
This Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe freezes beautifully. Place unsteamed buns on parchment paper swatches in a single layer inside a freezer-safe bag or container. Freeze for up to a month, then steam directly from frozen for 20 to 22 minutes. This is a fantastic make-ahead hack for busy days.
Reheating
The best way to reheat your siopao is by steaming until warmed through. This method keeps the buns soft and moist while heating. If you don’t have a steamer, a microwave covered with a damp paper towel can work as an alternative, but just be careful not to overdo it to avoid drying out your beloved buns.
FAQs
Can I use other fillings besides pork and chicken?
Absolutely! While pork and chicken are classic, you can experiment with mushrooms, tofu, or even a ground beef mixture for a vegetarian or different protein variation. Just adjust seasonings to keep the umami balance.
How long can I keep the dough before steaming?
After the first rise, you can refrigerate the dough for up to 24 hours before shaping and steaming. Just let it come to room temperature and rise a bit more before proceeding.
What kind of steamer is best for siopao?
A bamboo steamer is traditional and excellent for even steaming, but a metal steamer basket or steaming rack works just as well. Just ensure there’s enough space for the buns to expand without sticking.
Can I bake siopao instead of steaming?
Baking siopao isn’t typical as it changes the texture drastically, making it more bread-like and less soft. For the authentic experience and texture, steaming is the way to go.
How do I prevent the buns from sticking to the steamer?
Placing each bun on a small parchment paper square is key to keeping them from sticking. Make sure your parchment pieces are slightly larger than the base of each bun.
Final Thoughts
This Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe brings joy and warmth in every bite. It’s a wonderful dish to share with family or friends, perfect for cozy afternoons or lively celebrations. Once you try making these fluffy, flavorful buns at home, you’ll understand why they are a treasured Filipino-Chinese comfort food. Dive in, get your hands doughy, and savor each delicious steamed bun because this recipe is simply too good to keep to yourself.
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Steamed Siopao (Filipino Chinese-Inspired Pork and Chicken Buns) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 buns
- Category: Main Course, Snack
- Method: Steaming
- Cuisine: Filipino, Chinese-Inspired
- Diet: Dairy-Free
Description
Siopao, a popular Filipino steamed bun, features a soft, fluffy dough encasing a savory filling made from tender pork or chicken cooked with a flavorful blend of soy sauce, oyster sauce, and hoisin sauce. This recipe guides you through making the dough, preparing the rich filling, and steaming the buns to perfection, delivering a delicious main course or snack with authentic Asian-inspired flavors.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons vegetable oil
For the Filling:
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1/2 pound pork shoulder or chicken thighs, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/4 teaspoon ground black pepper
Optional:
- Sliced boiled eggs
- Chinese sausage
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast and 1 tablespoon of sugar in warm water. Let it sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Add the frothy yeast mixture and vegetable oil. Knead the mixture thoroughly for about 8–10 minutes until a smooth, elastic dough forms.
- First Rise: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it doubles in size.
- Cook Filling: Heat oil in a pan over medium heat. Sauté minced garlic and chopped onions until fragrant and translucent. Add the finely chopped pork or chicken and cook until browned and no longer pink.
- Add Flavors: Stir in soy sauce, oyster sauce, hoisin sauce, sugar, and ground black pepper. Let the mixture simmer until the meat is tender and the sauce slightly thickens.
- Thicken Filling: Add the cornstarch slurry to the pan, stirring continuously until the filling thickens to a slightly sticky consistency. Remove from heat and allow it to cool completely.
- Shape Buns: Punch down the risen dough to release air. Divide the dough into 10 equal pieces. Flatten each piece into a circular shape about 4 inches in diameter. Place a spoonful of cooled filling in the center of each circle. Optionally, add a slice of boiled egg or Chinese sausage on top of the filling before sealing.
- Seal Buns: Pinch the edges of the dough to enclose the filling completely, forming a smooth bun. Place each bun on parchment paper squares.
- Second Rise: Let the shaped buns rest for about 15 minutes to puff up slightly.
- Steam Buns: Arrange the buns with parchment paper in a bamboo or metal steamer over boiling water. Steam for 15–18 minutes until the buns are puffy and cooked through.
- Serve: Carefully remove the buns from the steamer and serve hot as a delicious snack or main course.
Notes
- You can freeze uncooked buns; when ready to cook, steam them directly from frozen for 20–22 minutes.
- For a vegetarian option, substitute the pork or chicken filling with sautéed mushrooms or tofu.
- Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Use parchment paper squares to prevent buns from sticking to the steamer.
