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Siopao (Steamed Pork Bun) Recipe

If you have a craving for a soft, fluffy bun bursting with savory, tender pork goodness, then you are going to love this Siopao (Steamed Pork Bun) Recipe. A beloved Filipino snack, these steamed buns are as delightful to eat as they are fun to make. The combination of a pillowy dough and a rich, flavorful pork filling makes siopao a perfect treat whether you’re enjoying a quick bite or sharing with friends and family. Once you try this recipe, it will surely become one of your go-to comfort foods!

Ingredients You’ll Need

Siopao (Steamed Pork Bun) Recipe - Recipe Image

Ingredients You’ll Need

Making siopao from scratch is simpler than you might think, and having the right ingredients really lets each aspect shine—from the tender dough to the savory filling. Every component is essential to achieve that iconic taste and texture.

  • 3 cups all-purpose flour: The foundation for the soft, fluffy dough that holds everything together.
  • 2 1/4 teaspoons instant yeast: Helps the dough rise perfectly, creating lightness and airiness.
  • 2 tablespoons sugar: Adds a subtle sweetness that balances the savory filling and aids yeast activation.
  • 1/2 teaspoon salt: Enhances flavors and ensures the dough isn’t bland.
  • 1 cup warm water: Activates the yeast and dissolves the sugar for a smooth dough.
  • 2 tablespoons vegetable oil: Keeps the dough soft and easy to work with.
  • 1 tablespoon oil (for filling): Used to sauté the aromatics and pork filling to perfection.
  • 2 cloves garlic, minced: Adds a fragrant, savory base for the filling.
  • 1/2 small onion, chopped: Gives a subtle sweetness and texture contrast.
  • 1/2 pound pork shoulder, finely diced: The star of the filling, tender and juicy once cooked.
  • 2 tablespoons soy sauce: Adds saltiness and umami depth.
  • 1 tablespoon oyster sauce: Brings a rich, savory flavor that’s unmistakable in Filipino cooking.
  • 1 tablespoon hoisin sauce: Gives a sweet and tangy note to the pork filling.
  • 1 teaspoon sugar (for filling): Balances the savory sauces beautifully.
  • 1/4 cup water: Helps simmer the pork filling until tender.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry): Thickens the filling so it stays juicy without being runny.
  • Salt and pepper to taste: Final seasonings to adjust the filling’s flavor.
  • 2 hard-boiled eggs (optional, cut into wedges): Adds a classic touch and extra richness inside the buns.

How to Make Siopao (Steamed Pork Bun) Recipe

Step 1: Prepare the Dough

Start by combining the flour, instant yeast, sugar, and salt in a large mixing bowl. Slowly add warm water and vegetable oil, then knead everything together on a floured surface for about 8 to 10 minutes until the dough is smooth and elastic. This kneading process is key to developing the soft texture siopao are known for. Once kneaded, cover the dough with a damp cloth and let it rest in a warm spot for about one hour, or until it doubles in size.

Step 2: Cook the Filling

While the dough rises, heat the tablespoon of oil in a pan over medium heat. Sauté minced garlic and chopped onion until they give off their wonderful aromas and become translucent. Add the diced pork shoulder and cook it until it’s lightly browned all over, locking in juices. Now stir in soy sauce, oyster sauce, hoisin sauce, sugar, and water, then let the mixture simmer gently for 10 to 12 minutes until the pork is tender and the flavors meld beautifully. Finish the filling by adding the cornstarch slurry, stirring well to thicken the sauce. Adjust with salt and pepper to your liking, then remove from heat to cool.

Step 3: Assemble the Buns

Once the dough has risen, punch it down and divide it into 10 equal pieces. Flatten each piece into a small circle, then generously spoon about 1 to 2 tablespoons of the pork filling onto the center. If using, add a wedge of hard-boiled egg on top before gathering the edges of the dough and pinching them tightly to seal each bun. Placing each finished bun on a square of parchment paper prevents sticking during steaming.

Step 4: Steam to Perfection

Prepare your steamer and allow the buns to rest for an additional 15 minutes while the water heats up. Then steam the siopao in batches for about 15 minutes using medium-high heat. The buns will puff up and become delightfully soft and fluffy. Serve them warm to get the full comforting experience.

How to Serve Siopao (Steamed Pork Bun) Recipe

Garnishes

Sprinkle a little toasted sesame seeds over the buns for an added nutty aroma and a charming presentation. Freshly chopped scallions also add a hint of color and mild sharpness that contrasts nicely with the pork’s richness.

Side Dishes

Siopao pairs wonderfully with a simple dipping sauce such as soy sauce with a dash of vinegar or spicy chili garlic sauce if you want a punch of heat. On the side, light vegetable pickles or a fresh cucumber salad help balance the meal and refresh your palate.

Creative Ways to Present

Bring some fun to your table by serving siopao on banana leaves or colorful plates for a tropical vibe. You can also turn these buns into sliders by slicing them open and adding fresh lettuce, pickled vegetables, or even a slice of cheese to mix flavors and textures.

Make Ahead and Storage

Storing Leftovers

After enjoying your siopao, any leftovers can be refrigerated in an airtight container for up to three days. Keeping them sealed tightly preserves their softness and flavor.

Freezing

Siopao freezes beautifully. Arrange the unsteamed buns on a baking sheet with parchment paper to prevent sticking, then transfer them to a freezer-safe bag once frozen solid. They will keep well for up to a month, making it convenient to have a quick snack ready whenever you want.

Reheating

To reheat, steaming is the best method to maintain the moisture and softness of the buns. Place steamed frozen buns straight from the freezer in your steamer for 12 to 15 minutes, or until heated through. Avoid microwaving if possible, as it can dry out the dough.

FAQs

Can I use other types of meat instead of pork for this Siopao (Steamed Pork Bun) Recipe?

Absolutely! While pork is traditional, you can definitely substitute chicken or beef to suit your preferences or dietary needs. Just adjust the cooking times to make sure the meat is tender and flavorful.

Is there a vegetarian version of siopao?

Yes, you can fill the buns with a delicious mix of sautéed mushrooms, tofu, and vegetables seasoned with soy and hoisin sauce for a tasty vegetarian alternative.

Do I need a special steamer to make siopao?

No, you don’t need a fancy steamer. A bamboo steamer, metal steamer insert, or even a large pot with a heatproof rack and a lid will work just fine for steaming your buns.

Can I make the dough ahead of time?

Definitely! You can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before shaping and filling your buns.

Why is my dough not rising properly?

This is usually due to yeast issues—either it was expired, the water was too hot or too cold, or the environment wasn’t warm enough. Make sure you use warm water (about 100°F or 38°C) and a cozy spot to let the dough rise.

Final Thoughts

This Siopao (Steamed Pork Bun) Recipe is such a wonderful way to bring a taste of the Philippines into your home kitchen. Soft dough hugging a savory, juicy filling makes every bite a moment of pure joy. Whether you’re making these buns for a casual snack, festive occasion, or family gathering, the effort is so worth it. I encourage you to give this recipe a try—you might just find yourself hooked on these little packets of comfort and flavor!

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Siopao (Steamed Pork Bun) Recipe


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4.1 from 25 reviews

  • Author: admin
  • Total Time: 1 hour 45 minutes
  • Yield: 10 buns 1x
  • Diet: Dairy-Free

Description

Siopao, a beloved Filipino steamed bun snack, features a soft, fluffy dough filled with a savory pork shoulder mixture. This recipe guides you through making the perfect dough, preparing a flavorful pork filling with garlic, soy, and oyster sauces, and steaming the buns to perfection. Enjoy these warm, pillowy treats filled with tender, saucy pork and optional hard-boiled egg wedges for a delicious snack or meal.


Ingredients

Scale

Dough:

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons vegetable oil

Filling:

  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1/2 small onion, chopped
  • 1/2 pound pork shoulder, finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1/4 cup water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • Salt and pepper to taste
  • 2 hard-boiled eggs (optional, cut into wedges)


Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Gradually add the warm water and vegetable oil, then knead the dough by hand or with a mixer for about 8 to 10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth or plastic wrap and set it aside in a warm place. Let the dough rise until it has doubled in size, approximately 1 hour.
  2. Prepare the Filling: Heat oil in a pan over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add diced pork shoulder and cook until it turns lightly browned. Stir in soy sauce, oyster sauce, hoisin sauce, sugar, and water. Let the mixture simmer gently for 10 to 12 minutes, or until the pork is tender and well-coated with sauce. Add the cornstarch slurry and stir continuously until the sauce thickens. Season with salt and pepper to taste. Remove from heat and allow the filling to cool before assembling.
  3. Form the Buns: Punch down the risen dough and divide it into 10 equal portions. Flatten each piece into a circular shape. Place about 1 to 2 tablespoons of the pork filling in the center of each dough circle. If using, add a wedge of hard-boiled egg on top of the filling. Gather the edges of the dough circle and pinch them together firmly to seal and form a bun. Place each bun on a small square of parchment paper to prevent sticking during steaming.
  4. Steam the Siopao: Prepare a steamer by bringing water to a boil. Let the assembled buns rest for 15 minutes as the water heats. Steam the buns in batches over medium-high heat for 15 minutes, ensuring they are cooked through and the dough is soft and fluffy.
  5. Serve: Remove the buns from the steamer and serve them warm as a delicious snack or meal.

Notes

  • Alternatives to pork shoulder for the filling include chicken or beef, which can be cooked using similar methods for variety.
  • Leftover siopao can be refrigerated and reheated by steaming to maintain softness and moisture.
  • To save time, pre-made dough can be used for the buns without compromising flavor significantly.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Steaming
  • Cuisine: Filipino

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