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
- 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.
- 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.
- 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.
- 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.
- 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
