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!
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.
- 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
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.
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
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
You can fill it with anything you want. I have a post with Bola bola filling.
Chinese BBQ Pork. In the Philippines its usually filled with Asado or Bola Bola
You can use it as a filling.
What is char-siu mentioned on the recipe?
Yes.
Awesome. Thank you.
If I am not mistaken, are you using the Tangzhong method which makes the dough soft and fluffy?
Put all the ingredients in your bread machine and select the course to “DOUGH”. The dough cycle will complete the 1st rising. Take out the dough from the bread machine and shape them into siopao buns with filling. Then steam for 20 minutes.
Thank you.
Delicious
Thank you, ‘Dith!
Yummy! Looks good, I can already imagine the taste and the texture. It’s already a meal on its own. Thank you for sharing the recipe Skinny Pot.
Hahaahah. Thank you and I hope this recipe will work for you.
I’ve been wanting a recipe for this since 1994. When my family were fortunate ENOUGH to be stationed in NAPLES , ITALY. Across the road from a wonderful women Mary married to another Navy vet. She would make these for our money raising events and I never could get ENOUGH of them. Thank you for posting this here. I’ll let you know if I need to start a diet club.
I do this for all of my bread dough rising since I live at 6000 ft above sea level.
Yes, you can.:)
Hi to make a smaller batch can I just cut all the ingredients in half or would that mess with the final outcome? It won’t mess the outcome. If it’s too wet to work on, add just a tad of flour until the dough is workable.
My favorite buns! I mean that dough is something special, isn’t it? It feels so nice and warm and… OK now, I’ve got to make this recipe ASAP before I starve myself to death! 🙂 Yum!
I am glad you like it, Marisa.Thank you.
What a wonderful recipe! This would be a great meal to make on Sundays. Then you can have on hand for after school snacks.
I tried making these yesterday and I followed your instructions. They were delicious and really quite easy to make. I thought they’d be difficult but I was wrong. The whole family loved them and are asking for more.
I have never seen such a thing before, but oh my, these look incredibly delicious!! Can’t wait to make these for my husband!
These siopao do look soft and fluffy! And yummy, too, with that beautiful filling. Great snack!
What great dough! I love the fluffy, light texture and how versatile it is for accommodating different fillings. Such a great recipe. Thanks for sharing!
These look so delicious! The texture is perfect and tender and they look so flavorful! I can’t wait to try them.
Thanks for this delicious recipe. Lovely snack for an hungry stomach. My kids would love it.
I love making any sort of bread, can’t wait to try this recipe!
Good luck!
Wow! All I can say is that I want these steamed buns in my life! Thanks for sharing!
That looks delicious! I’ve never had anything like this before. I can’t wait to make this!
Sorry, I have not made the dough with bread machine.
How can I do this in bread maker machine?
In this recipe, we are using the instant yeast; so it is mixed with the ingredients. But if you use the active dry yeast,the one in which you mix with warm water, bloom it first then add to the mixture – I have not tried it like that but other people do that. Good luck.
I’m reading your ingredients, as well as the instructions. For the yeast, don’t you bloom it first, before adding it to the other ingredients – meaning adding warm water and letting it expand?
Thanks,
Grace
Just a tip about rising your siopao or any other baking goods that needs rising — I just want to say that you do not need an hour to rise your dough. Before your start gathering your ingredients, heat up your oven to 200°F or lower. When it reached the target temperature, turn your oven off. DO NOT OPEN YOUR OVEN from hereon. Go on working with your dough and fillings. When you have already shaped your dough for rising and had put it in your bowl, this is when you open your oven to put your dough in. Shut your oven and wait between 10 to 15 minutes. If you can open the light in your oven without physically opening the oven, you can look inside to see how high your dough had risen, if it has risen enough, take it out. Then shape it to anything you like or how many you like.
what you do is weigh the whole dough then divide the result with 14 or 13 or whatever number of dough you wanted to have. Then cut the amount of dough and weigh it again for the result of your division. Now that is the easy way. I do not have a hard way.
No, I don’t know the weight, but you can weigh it yourself; just adjust the filling depending on the size of your dough. Thank you.
Hi. By any chance.. do you know the weight of each dough? So that when I make it, it will all look the same. You mentioned 14 large size of shopao?
Hi, Evelyn. I haven’t made siopao in small batch. How about making a whole batch and freeze the rest. That’s what I usually do. To heat up, wrap the frozen Siopao in a wet paper towel and microwave for 45 seconds to 1 minute.
Hi! I have a small family and need a smaller amount of siapoa. What are the ingredients to make only 4 siapoas? Thanks.
To make d siopao white..put 2 tbsp of vinegar in ur steaming water
This is the wet milk.
Hi, I wonder, do u used the dried milk like what we typically huv n our country. Basically most our common cooking, we used a dried milk, so considering on this recipe, the kind I truly luv, can we use wet milk or dry? Just a little confused
I am glad you have a thriving business. GOod luck!
Hi, I just started to make siopao asado a month ago. I don’t want to do it at first because I thought it’s too complicated. As time goes by, I got so many orders from my customers. Some of them they want it with boiled egg and some don’t. I got also person want it beef. Well, whatever my customers want I am doing it for them. Customize siopao too I accept but I charge them different.
I am sure your family loves you more than siopao, lol
I’ve not tried it with baking soda though .
Add in 1 tablespoon vinegar.
I heard baking soda will help whitening the dough.
How much vinegar?
I look over the recipe if I mentioned a vinegar but there is none, so I assume this is a response from a commenter regarding adding vinegar on the water for steaming. I tried it before and I added 3 tablespoons of vinegar but I did not observe the dough becoming whiter:(
As for adding emulsion, I haven’t tried that before, so I cannot vouch for it. Thanks so much for visiting !!
How much vinegar? Can I add sp Emulsions to softened the dough?
Thanks for the suggestion… 🙂
Add white vinegar in the water this will make the dough white.
I am not sure why it turns dark…. did you use the siopao recipe here?
Why my siopao turns dark or sometimes yellow?
I am so glad your husband like the Siopao. Enjoy it as well.
just made them and it turn really good, my husband love them so much
Yup, this Siopao In fact, I freeze them all the time and when I am ready to eat them, I just wrap it with wet paper towel and microwave for two minutes.
Do you think these would freeze well?
Hi! I did no t knead the dough that much. In fact, I let the mixer do almost all the kneading for me as it will make the dough really hard if I mix a lot… I only coat my hand and gently mix the dough before transferring to an oiled bowl…
You didn’t knead the dough very well…
HI! The instruction was indeed confusing and lacking. As I am typing write this answer, I am actually eating the siopao,although different filling because I have to retest this recipe since I lost my original copy… SO, the baking powder is 2 teaspoons and then for the yeast, it was 2 1/4 teaspoons… Thank you for calling my attention about it. Look out for this Siopao filling I put in this new dough;it is really simple and delicious!!
in your ingredients above you have only yeast powder but no baking powder, as i was reading the procedure you have the baking powder so with the yeast? so confusing!
Thanks for the heads up… I changed it to baking powder 🙂
on ur list of ingredients, u have “baking soda”. On ur instructions, u have “baking powder”. Please clarify. Thank you.
Thank you, Anne. It is so hot in here…
Hahaha.I think every Filipino has special memory attached to Siopao.
If you can eat 13 of that I can do 14 🙂
I love this and I remember mom always bring some home almost everyday after her work as a pasalubong
Congrats! I bet your parents can’t wait! Just like how I can’t wait for one of those buns…. GIMME!!!