Siopao Recipe

Siopao recipe is a popular chinese rice bun with a meat filling inside, the filling determine the type of siopao it will, it could be siopao asado or sio[ao bola bola recipe , Siopao is always offered in Chinese restaurant and Pares house all throughout Metro Manila, there is also some kowloon kiosk stall in some mall and street that sells siopao, I really love their for so yummy and affordable, it is only Php 50.00 for 2 pcs with alots of meat filling inside. Siopao best compliments with chicken and beef mami, now a days there is alot of siopao vendor selling them in very cheap price but the quality and cleanliness of those siopao is questionable, it only shows that although it is chinese in origin it become a favorite filipino recipe.

Siopao Recipe Dough Ingredient:

  • 2 tbsp yeast, 2 tbsp baking powder
  • 6 cups all purpose flour (750 gram)
  • 1 1/2 cup caster sugar
  • 2 tsp fine salt2 cups of water
  • 1/2 cup of all purpose flour, needed when kneading
  • tbsp lard
Siopao Dough Preparation:

In a mixing bowl, combine all of the ingredient except lard  and sift using a strainer, add water to bind mixture, tranfer on a kneading board and knead for 30 minute until smooth, add lard slowly wkile kneading then cover with damp cloth and let it rise in floured bowl for an hour.

Pork Asado Siopao Filling Ingredient:    
  • 1  1/2 kg pork, sliced into cubed (menudo cut)
  • 2 tbsp rice wine
  • 3/4 cup brown sugar
  • 1/2 tsp potassium sorbate (preservative)
  • 1/2 cup Chinese soysauce
  • 1-2 pcs star anise
  • 1 tsp seame oil
  • vetsin
  • 2-3 tbsp minced garlic
  • 2 tbsp worchesshire sauce
  • 1 tsp ground pepper corn
  • 1/2 cup of cornstarch dissolve in 1/2 cup water for slurry
Procedure For Preparation for Siopao Pork Asado Recipe:

In a mixing bowl, mix all of the ingredient excluding cornstarch for 3-4 hours, bring to boil and simmer until meat tenderize. Add water up to the level of meat, then add slurry when meat is well done.

Siopao Asado Preparation:

Divide the dough into desire sizes, using your palm flattened siopao dough and put filling at the center and fold to sealed filling inside, cover with damp cloth and rest for another 1 hour. Cut typewriting paper 4" x 4" and lay siopao at the top. Boil water using an steamer and steam siopao for 20 -30 minute. Served with siopao sauce or hot sauce along with beef or chicken mami, enjoy......

Tips:   best to knead on warm area

          Siopao can be also fry by frying on a big siopao frying pan, heat first the pan, add lard, fry siopao without paper at the bottom then add water to create steam, cover. Volume of water depends on the quantity and size of the pan to be use.