Siopao
Soft, fluffy, and brimming with rich, savory pork filling, Siopao is a classic Filipino steamed bun that promises to delight your taste buds with every bite. This recipe takes you step by step through the process of crafting the perfect Siopao from scratch, featuring a pillowy all-purpose flour dough that encases a flavorful filling of tender diced pork, soy sauce, oyster sauce, and hoisin sauce, enhanced with aromatic garlic and onions. A touch of hard-boiled egg adds a traditional twist, making each bun a hearty, portable meal on its own. Ideal for family-friendly meals, snack time, or even as a party centerpiece, these steamed buns are sure to become a favorite. Serve them warm with a side of soy or your favorite dipping sauce for an authentic Asian culinary experience! Keywords: homemade Siopao, Filipino steamed buns, savory pork filling, fluffy steamed bread, Asian snack recipes.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cup granulated sugar
- 2.25 teaspoons instant yeast
- 1 cup warm water
- 0.25 teaspoon salt
- 3 tablespoons vegetable oil
- 1.5 teaspoons baking powder
- 1 pound pork shoulder, diced
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 0.5 cup onion, finely chopped
- 2 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 2 pieces hard-boiled eggs, quartered
- 12 pieces wax paper, cut into 3x3-inch squares
Instructions
In a large mixing bowl, combine the warm water, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until the yeast becomes bubbly and activated.
Add the remaining sugar, vegetable oil, and salt to the yeast mixture. Gradually mix in the flour and knead until a smooth and elastic dough forms (about 8-10 minutes).
Cover the dough with a kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
While the dough is rising, prepare the filling by heating a skillet over medium heat. Add a small amount of oil and sauté the onions and garlic until fragrant.
Add the diced pork shoulder to the skillet and cook until browned. Stir in the soy sauce, oyster sauce, and hoisin sauce. Let the mixture simmer for about 10 minutes.
Dissolve the cornstarch in 3 tablespoons of water to make a slurry. Add the slurry to the pork mixture and stir until thickened. Remove the skillet from heat and let the filling cool completely.
Once the dough has doubled in size, punch it down and add the baking powder. Knead the dough again for 2-3 minutes to incorporate the baking powder.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten it into a 4-inch circle.
Place 2-3 tablespoons of the pork filling and a slice of hard-boiled egg into the center of each circle. Gather the edges of the dough to the top, pinching them tightly to seal the bun.
Place each bun on a piece of wax paper to prevent sticking.
Arrange the buns in a steamer, leaving enough space between them to expand. Steam the buns over boiling water for 12-15 minutes.
Remove the buns from the steamer and let them cool slightly before serving. Enjoy your homemade Siopao with additional soy sauce or your favorite dipping sauce!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 115.0 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
