Siopao is a steamed bun made with rice flour combined with a pork filling, which is often, called Asado or Bola-bola. The dish originated in China. It has, however, become popular in many parts of Asia; especially in the Philippines. Everybody grew up with siopao and to this very day these buns have become one of the most popular snacks or pasalubong that our parents still bring home after a hard days work.
The most difficult part of making siopao is making the dough. Initially, it seems a little bit tricky, especially for the beginner. But after you have tried making dough, you can easily adjust the ingredients to the way you would like the texture for the second time around. So, give it a try and let us know the outcome.
- 1/2 kilo ground pork
- 2 tbsp sugar
- 1 tbsp sweet soy sauce
- 2 tbsp soy sauce
- 1/2 cup water
- salt and pepper to taste
- 2 tbsp cornstarch dissolved in in 3 tbsp. water
- 2 1/2 cup all purpose flour
- 2 tsp baking powder
- 1 pack (4 g) instant yeast
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 cup warm water 110 degrees F
Watch our cooking video:
- Heat cooking in a pan. Place in pork and fry over medium high heat until brown. Season with soy sauce, sweet soy sauce, sugar, salt and pepper. Pour in water and bring to boil. Simmer over low heat for at least 20 – 30 minutes or until pork cooked. Add dissolved cornstarch and stir until sauce thickens. Turn off heat and allow to cool.
- For dough: Add yeast in luke warm water for about 110 degrees. Add a tsp. of sugar and stir until yeast dissolved. Allow to sit for at least 5 minutes until foamy and bubbly. Set aside.
In a mixing bowl combine flour, sugar, salt and baking powder. Mix until combined. Add the yeast mixture and vegetable oil. Mix until well incorporated and form a dough. Knead on floured surface for at least 10 minutes or until smooth and elastic. Set aside in a bowl with an oil. Cover with cloth or plastic wrap and let rise in warm place for at least an hour or until doubles it’s size.
- Preparation: After an hour, place the dough in floured surface. Flatten using palm and mold into a donut shape. Divide dough into serving pieces. Shape into a ball and flatten into approximately 5 – 6 inches diameter using rolling pin. Place fattened dough into your palm and scoop about 1 tablespoonful of filling. Secure by folding all edges and twisting the top closed until siopao – shaped like.
- Put a square piece of wax paper on the bottom of the dough. Let them rest for at least an hour or until doubles it’s size. Repeat procedure for the rest of the dough.
- Steam siopao for at least 15 minutes. Remove from steamer and serve. You can store them in the fridge and re steamed before using. Enjoy!
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