Siopao Recipe: The Complete Guide
Introduction
Siopao, a traditional Filipino steamed bun, is a beloved snack or meal that originated from Chinese cuisine, specifically the baozi. Filled with savory meats, such as pork asado or chicken, and encased in a fluffy, white steamed dough, siopao has become a staple in Filipino households and food stalls. Its versatility and portability make it a favorite for on-the-go meals or gatherings.
History of Siopao
Siopao, derived from the Chinese “cha siu bao” (barbecue pork bun), was introduced to the Philippines during the Chinese trade era. Over time, Filipinos adapted the dish, creating local variations with fillings like pork asado, bola-bola (meatball), and even modern twists like adobo or cheese. Today, siopao is a symbol of Filipino street food culture.
Ingredients
For the Dough:
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup vegetable oil
For the Filling (Pork Asado):
1 lb pork shoulder, diced
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch, dissolved in 2 tablespoons water
3 cloves garlic, minced
1 medium onion, diced
Salt and pepper to taste
Instructions
- Preparing the Dough:
- In a small bowl, mix warm water, warm milk, and yeast. Let it sit for 10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Add the yeast mixture and oil into the dry ingredients. Knead for about 10 minutes until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rise for 1-2 hours or until it doubles in size.
- Making the Pork Asado Filling:
- Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant.
- Add pork and cook until lightly browned.
- Stir in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well.
- Add water and let it simmer until the pork is tender.
- Thicken the sauce with dissolved cornstarch. Adjust seasoning with salt and pepper. Let it cool.
- Assembling the Siopao:
- Punch down the dough and divide it into 12 equal portions.
- Flatten each dough ball into a circle and place a spoonful of filling in the center.
- Gather the edges and pinch them together to seal the bun. Place the seam side down on parchment paper.
- Steaming the Siopao:
- Arrange the buns in a steamer, leaving space between them to expand.
- Steam over boiling water for 15-20 minutes. Avoid opening the steamer to maintain the fluffiness.
Benefits of Siopao
Energy Source: Packed with carbohydrates from the dough, siopao provides energy for active individuals.
Protein-Rich: The meat filling is a good source of protein, essential for muscle repair and growth.
Versatility: Siopao can be customized to include vegetables, making it healthier.
Portable: Its compact size makes it an excellent choice for meals on the go.
Nutritional Information (Per Serving)
Calories: ~200-250
Protein: 8-10g
Carbohydrates: 35-40g
Fat: 5-7g
Fiber: 2g
Why People Love Siopao
Siopao’s universal appeal lies in its soft, fluffy texture and savory filling. It’s a comfort food that transcends age and culture, often enjoyed with family and friends. Whether paired with a hot soup or eaten as a snack, siopao holds a special place in the hearts of food lovers worldwide.
Conclusion
Siopao is more than just a steamed bun; it’s a culinary bridge connecting Chinese and Filipino traditions. Its adaptability and delightful taste ensure it remains a crowd-pleaser. Whether you’re new to making siopao or a seasoned cook, this recipe is a fantastic way to enjoy this timeless treat.
Siopao Lovers:
From food stall enthusiasts to home cooks, siopao is adored by many for its taste, convenience, and cultural significance. Fans often share their variations, adding unique touches to this classic dish.
Enjoy your siopao adventure!