SIOPAO RECIPE. This Will Yield A Soft And Fluffy Dough

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Learn to make the softest and fluffiest Siopao, a delightful Filipino steamed bun filled with savory meat or sweet fillings. Perfect for snacks or meals. Try it now!

3 INGREDIENT SIOPAO FILLING RECIPE Pin It Now

Soft and Fluffy Siopao Recipe

Soft and Fluffy Siopao Recipe
Perfecting the Dough for Soft and Fluffy Siopao
How to Form
How do you steam siopao in a steamer?
To store siopao, you can follow these steps:
How to Reheat Siopao
Soft and Fluffy Siopao Recipe

Siopao, a Filipino version of Chinese pork buns or steamed pork buns, is a beloved snack in the Philippines. These delectable treats are filled with various stuffing options, offering a burst of flavors to satisfy your taste buds.

This article will guide you through a step-by-step process to create soft and fluffy Filipino-style steamed buns that impress your friends and family.

What is siopao in English?

Siopao is called Steam buns in English. Siopao has become a staple in Filipino cuisine due to its delectable taste and convenience. Whether enjoyed as a snack or a meal, siopao always satisfies cravings. Its soft and fluffy dough and flavorful fillings are very customizable.

Next time you want something flavorful and comforting, make your siopao using this recipe of these Filipino-style steamed buns. Be adventurous in your choice of fillings and let the siopao experience transport you to the vibrant streets of the Philippines.

Perfecting the Dough for Soft and Fluffy Siopao

The key to achieving the perfect siopao lies in the dough. It determines the overall texture and taste of the buns. Follow these easy instructions to create a dough that will make your siopao irresistible:

Dough Ingredients:

3 cups All Purpose Flour flour plus 1/3 cup all-purpose flour separate use
1/4 cup white granulated sugar
One teaspoon salt
2 1/4 teaspoons Rapid Rise Highly Active Yeast
Two teaspoons of baking powder
2/3 cup milk plus 1/3 cup separate use
1/2 cup water
One egg at room temperature
Two tablespoons of melted butter.

Filling Ingredients:

1 stem leek or one small red onion chopped
2/3 cup of red or orange bell pepper finely chopped
1/4 cup fresh cilantro finely chopped
One teaspoon sugar
1/4 cup Hoisin Sauce
4 cups chopped Pork Char Siu
1/8 cup cooking oil

How to Make the Dough

Grease a large bowl with cooking oil set aside- we will use it to raise the dough.
Place 3 cups flour, granulated sugar, salt, baking powder, and yeast in the mixing bowl and mix thoroughly using a wire whisk. Set aside.
Place the additional 1/3 cup flour, 1/2 cup water, and 1/3 cup milk in a small saucepan and mix with a spoon or whisk to incorporate, then heat it on a low fire until pasty in texture.

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Place the butter in a microwave-safe cup and heat for 1 minute or until the butter is lightly melted and pour into the mixing bowl.
Heat the 2/3 cup of milk in the microwave for 1 minute and add into the mixing bowl. Mix all the ingredients TWO TO THREE TIMES using the electric mixer, THEN add the egg.
Mix the dough using an electric mixer with a hook on. Mix until it will for a fluffy and soft dough. NOTE: You will notice that the dough is not mixing well, but continue mixing because, eventually, the dough will become soft and smooth. Transfer the dough to the greased bowl and let the dough rise in a warm place for around 1 hour.

Cook the filling:

Heat the oil and add the leeks/onion until it turns transparent. Add in the chopped pepper and Pork Char Siu and mix. Add the veggie flavor to the meat by cooking for two more minutes. Add in the Hoisin Sauce and sugar and mix. Cook for two more minutes. Add in the cilantro and mix. Turn off the heat and let the filling cool.

How to Form

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How do you steam siopao in a steamer?

Prepare your steamer by filling it with water and boiling it. Once the water is boiling, arrange the siopao on a lined steamer tray, leaving space between them to expand during cooking. Steam the siopao for 15-20 minutes until they become puffy and cooked through.
After steaming, remove the siopao from the steamer and let them cool for a few minutes before serving. Enjoy these delightful Filipino-style steamed buns while they are still warm.

What are the different types of siopao?

One of the best things about siopao is its versatility in fillings. Preferences. Here are some popular siopao filling options:

B ola-Bola (meatballs): A classic choice, the bola-bola filling offers a savory blend of ground meat, such as pork or chicken, mixed with various seasonings and spices.
Chicken Filling: A flavorful filling made with tender chunks of pork marinated in a sweet and savory sauce. It provides a delightful combination of flavors in every bite.
Char Siu Filling

Feel free to experiment with different fillings and combinations to create your signature siopao.

To store siopao, you can follow these steps:

Allow the siopao to cool down: After cooking, let them cool down to room temperature. It’s essential to store them when they are not too hot to prevent condensation inside the storage container.
Wrap individually: Wrap each siopao tightly in plastic wrap or aluminum foil. This step helps maintain the freshness and prevents them from drying out or absorbing odors from the refrigerator.
Place in an airtight container: Put the individually wrapped siopao in an airtight container. This container will further protect the siopao from moisture and odor absorption and help maintain their shape.
Label and date the container: To keep track of the storage time, label the container with the current date. This way, you can quickly identify how long the siopao has been stored.
Refrigerate or freeze: Depending on how soon you plan to consume the siopao, you can store them in the refrigerator or freezer:

Refrigerator storage: Place the container in the refrigerator if you intend to eat the siopao within a few days. Siopao stored in the fridge can stay fresh for 3-4 days.

Freezer storage: Freezing is the better option to store siopao for a more extended period. Place the airtight container with the siopao in the freezer. Frozen siopao can remain good for up to 2-3 months.

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How to Reheat Siopao

Thaw and reheat: When you’re ready to eat the siopao, thaw them if you store them in the freezer. You can let them thaw overnight in the refrigerator or defrost them in the microwave using the appropriate settings. Once thawed, reheat the siopao using a steamer or microwave until heated thoroughly.
Warm in the Microwave -wrap the frozen or non-frozen siopao with a damp paper towel and microwave.

Remember, it’s essential to maintain proper hygiene and food safety practices when storing and reheating siopao to ensure they remain safe to eat.

Soft and Fluffy Siopao Recipe

Servings: 7-8 • Serving Size:1 siopao • Old Points: 7 • Points+: 7 • Calories :355• Fat: 3.3 g • Protein: 9.2g • Carb: 59.2g • Fiber: 2.9 g • Sugar:7.9 g • Sodium: 885mg 4.82 from 32 votes Print Rate Servings: 13 Siopao Author: Shobee Cook ModePrevent your screen from going to sleep

Ingredients

FOR THE DOUGH:

3 cups All Purpose Flour flour plus 1/3 cup all purpose flour separate use
1/4 cup white granulated sugar
1 teaspoon salt
2 1/4 teaspoon Rapid Rise Highly Active Yeast or 1 packet of Rapid Rise Highly Active Yeast
2 teaspoon baking powder
2/3 cup milk plus 1/3 cup separate use
1/2 cup water
1 egg room temperature
2 tablespoon melted butter

FOR THE FILLING:

1 stem leek or 1 small red onion chopped
2/3 cup of red or orange bell pepper finely chopped
1/4 cup fresh cilantro finely chopped
1 teaspoon sugar
1/4 cup Hoisin Sauce
4 cups char siu/ Chinese Barbecue link here
1/8 cup cooking oil

Instructions

Make the Dough

Grease a large bowl with cooking oil set aside- we will use it to raise the dough.
Place 3 cups flour, granulated sugar, salt, baking powder, and yeast in the mixing bowl and mix thoroughly using a wire whisk. Set aside.
Place the additional 1/3 cup flour, 1/2 cup water, and 1/3 cup milk in a small saucepan and mix with a spoon or whisk to incorporate, then heat it on a low fire until pasty in texture ( as shown in the photo above). Add it to the flour mixture.
Place the butter in a microwave-safe cup and heat for 1 minute or until the butter is lightly melted and pour into the mixing bowl.
Heat the 2/3 cup of milk in the microwave for 1 minute and add into the mixing bowl. Mix all of the ingredients two to three times using the electric mixer. Add the egg.
Mix the dough using an electric mixer with a hook on. Mix until it will for a fluffy and soft dough. You will notice that the dough is not mixing well, but continue mixing because the dough will become soft and smooth. Transfer the dough to the greased bowl and let the dough rise in a warm place for one hour.

Cook the Filling

Heat the oil and add the leeks/onion until it turns transparent. Add in the chopped pepper and pork char siu and mix. Let the veggie flavor incorporate with the meat by cooking for two more minutes. Add in the Hoisin Sauce and sugar and mix. Cook for two more minutes. Add in the cilantro and mix. Turn off the heat and let the filling cool.

Form the Siopao

When the dough has risen after an hour, form it into a small log and cut it into 7-14 small balls. Flatten the dough and place the filling in the middle. Seal the dough on the edges and arrange it on the steamer. Do the same to the remaining dough.

Steam the Siopao

Cut parchment paper into 14 pieces. Around 2x2 size
Boil 4-10 cups of water and steam the siopao for 20 minutes.

Video

Notes

Pork Char Siu Tried this recipe?Mention @theskinnypot or tag #theskinnypot! SUPER FAST,EASY AND FLUFFY SIOPAO DOUGH PinPrintShare selfie

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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...

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