Siopao Asado

Name: Siopao Asado
Prep time: 40 min
Cook time: 60 min
Yield: 12 portions
Cuisine: Filipino
Ingredients: 240 ml · 1 cup lukewarm water; 38 g · 3 tbsp sugar, for proofing the yeast; 7 g · 2 tsp active dry yeast; 40 ml · 3 tbsp vegetable oil; 50 g · ¼ cup sugar; 385 g · 3 cups all-purpose flour; 4 g · 1 tsp baking powder, optional; 3 g · ½ tsp salt; 500 g · 1 lb pork shoulder, diced small; 45 ml · 3 tbsp soy sauce; 30 ml · 2 tbsp oyster sauce; 40 g · 3 tbsp brown sugar; 100 g · 1 small onion, chopped; 12 g · 3 cloves garlic, minced; 2 g · 1 pod star anise; 10 g · 1 tbsp cornstarch, mixed with 2 tbsp water

🍽 Serves 12⏱ Prep 40 min🔥 Cook 60 min⏳ Rest 90 min🌍 Filipino

Soft, white bakery-style steamed buns filled with sweet and savoury braised pork asado.

📍 Manila · Philippines

The story of the dish

Siopao came to the Philippines with Chinese (Hokkien) immigrants as the steamed bun known in China as baozi, and became a favourite merienda sold in bakeries and by street vendors.

The name: Siopao comes from the Hokkien sio-pau, 'hot bun'.

Ingredients

Ingredient	EUg · ml	UScups · spoons
lukewarm water	240 ml	1 cup
sugar for proofing the yeast	38 g	3 tbsp
active dry yeast	7 g	2 tsp
vegetable oil	40 ml	3 tbsp
sugar	50 g	¼ cup
all-purpose flour	385 g	3 cups
baking powder optional	4 g	1 tsp
salt	3 g	½ tsp
pork shoulder diced small	≈ 500 g	≈ 1 lb
soy sauce	≈ 45 ml	≈ 3 tbsp
oyster sauce	≈ 30 ml	≈ 2 tbsp
brown sugar	≈ 40 g	≈ 3 tbsp
onion chopped	≈ 100 g	≈ 1 small
garlic minced	≈ 12 g	≈ 3 cloves
star anise	≈ 2 g	≈ 1 pod
cornstarch mixed with 2 tbsp water	≈ 10 g	≈ 1 tbsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Dji Osmo Pocket Camera	🛒 Buy	🛒 Buy
Measuring Cups and Spoons	🛒 Buy	🛒 Buy
Siopao Molder	🛒 Buy	🛒 Buy
Black & Decker Stand Mixer	🛒 Buy	🛒 Buy
30 Cm Bamboo Steamer	🛒 Buy	🛒 Buy

Also used: mixing bowl · wok or pan · baking paper

Method

Dissolve the 3 tbsp sugar and the yeast in the lukewarm water and wait until foamy.
Mix the flour, ¼ cup sugar, baking powder and salt, add the yeast water and oil and knead until smooth; let rise until doubled.
For the asado, sauté garlic and onion, brown the pork, add soy sauce, oyster sauce, brown sugar, star anise and a little water and simmer until tender.
Thicken with the cornstarch slurry until the filling is sticky, then cool completely.
Divide the dough into 12 pieces, flatten, fill with asado and pleat closed; set each on a square of baking paper.
Rest 30 minutes, then steam over medium heat for 15 minutes without opening the lid.

👨‍🍳 Chef’s tips

A cold, thick filling makes the buns easy to close and keeps them white and smooth.

📱 Scan to watch me cook ityoutu.be/csnLSjhd0gEEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 12

260kcal

11 gprotein

38 gcarbs

7 gfat

Allergens

GlutenSoyMolluscs

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▶ Watch me cook it: youtu.be/csnLSjhd0gE

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