SIOPAO RECIPE. This will yield a soft and fluffy dough that could make or break the taste. It has easy instruction and video to guide you.
Today, I am sharing with this soft and fluffy Filipino Style Steamed Buns Recipe. I have tried this dough so many times and had not failed in it. YOU CAN CUSTOMIZE THE FILLING according to your taste. I have tried it with Siopao with Bola-bola (meatballs) filling and Pork Asado and loved them the same… Be adventurous !
Filipino Style Steamed Buns Recipe is a favorite Filipino snacks in the Philippines. It has a soft and fluffy dough that is a bit sweet. Having the balance of sweetness could make or break the taste of your steamed buns, so today I made sure that on your next steamed buns, you will get the most wonderful taste of it.
For More Budget Friendly Recipe and one pot meal:
Siopao is a Filipino version of chinese pork buns or steamed pork buns .It can be filled with various forms of stuffing, depending to your liking. It is so famous in the Philippines as snacks that you can see them sold in small stalls lined in nooks and sidewalks in Philippine streets. Char Siu Buns is cook by steaming and it can be stored by freezing. It can be easily packed for lunch and handy enough to bring several in the office to share with colleagues. I love char siu bao/siopao so much, that I can eat 13 pieces of these…
Check the Chinese Pork Barbecue, How to Clean Leeks and these recipes that has Hoisin Sauce and Leeks in them: Chicken Buns with Chicken Breast Filling, Honeyed Chicken Wings, How to Clean Leeks, Shrimp with Leeks .
Soft and Fluffy Siopao Recipe
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
- Grease a large bowl with cooking oil set aside- we will use it to rise the dough.
- Place 3 cups flour,granulated sugar,salt,baking powder and yeast in the mixing bowl and mix completely 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 sauce pan and mix with spoon or whisk to incorporate, then heat it a low fire until pasty in texture ( as shown in the photo above).
- When the flour is already pasty, add it to the 3 cups 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 THEN add in 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.
TO PREPARE THE FILLING:
- Heat the oil and add in 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 2 more minutes. Add in the Hoisin Sauce and sugar and mix. Cook for 2 more minutes. Add in the cilantro and mix. Turn off the heat and let the filling cool.
PREPARING THE SIOPAO OR PORK CHAR BAO:
- When the dough had risen after an hour, form the dough into a small log and cut it into 7-14 small balls-IN MY CASE, THIS RECIPE YIELDED 14 LARGE SIOPAO .Using your hand, flatten the dough and place the filling on the middle. Seal the dough on the edges and arrange it on the steamer. Do the same to the remaining dough.
COOKING THE SIOPAO:
- Cut parchment paper into 14 pieces. Around 2x2 size
- Boil 4-10 cups of water and steam the siopao for 20 minutes. You can freeze these siopao and microwave it wrap with wet paper towels and heat it for 1 minutes before eating or steam it so that it is soft and fluffy.