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I was craving for siopao that's why I made this recipe. It was one of my favourite snacks way back when I was still in the Philippines. Since lots of Asian stores evolve here in Ireland, finding the ingredients is not hard at all. So why not make it?

Before we further go through, you may ask if what is a siopao or siopao asado?

Siopao Asado, pronounced “shoo-pow,” is a Filipino steamed meat bun that shows the influence from Chinese immigrants and also Spanish colonialists. Siopao looks very similar to Vietnamese bánh bao, and Chinese char siu bao, except it’s much larger in size sometimes.*

In the Philippines, you can find this siopao in many restaurants, groceries, bakeries and small sidewalk vendor or stalls. There are few variations to choose from like siopao bola bola, Chicken Pao (which includes –– you guessed it –– barbecued chicken!), and Cuapao, which is a combination of both meat and vegetables. But siopao is not just limited to savory meat fillings. Over time, others have also begun to make sweet-filled siopao, without meat! One popular example is siopao with sweet monggo filling. Unlike its siopao asado counterpart, this sweet dimsum is filled with red bean. This makes it a tasty snack or even a heavy dessert.**

Wow! There are so many choices you could have, but in this blog I will show you how to make an asado siopao which you can enjoy even without the extra succulent sauce! I even put an egg in addition to this mouth-watering recipe. 

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  • If you wanted to have a whiter bun, use a special flour or cake flour that is specially formulated for steamed buns, steamed cakes, cookies, cakes and biscuits. Like this one:
  • If you want a round shape siopao, just turn upside down the twisted part of the bun prior steaming.
  • I use stevia sweet granule instead of sugar cane for my fillings, this is because it has a zero calorie content which is very good if you are trying to avoid too much calorie in a day. 
  • Avoid drying up the filling too much, add the corn starch small portion at a time or add small amount of water if this happened. This will make your filling moist in every bite.
  • Add the seasoning small amount at a time to avoid over powering flavours and you can easily adjust it if needed so.
PREP TIME: 45 Mins      COOKING TIME: 1 Hr    SERVINGS: Approx. 8 People

To cook this recipe here are the:


Dough Ingredients:

  • 2 cups water warm
  • 2 ½ tablespoons sugar added to yeast mixture
  • ½ cup sugar or  ¼ stevia sweet granules added to the flour mixture
  • 1 pouch dry yeast
  • 5 cups all purpose or special flour
  • 1 ¼ tablespoon baking powder
  • 6 tablespoon shortening or lard

Fillings Ingredients:

  • 500 gms pork chopped into small pieces
  • 3 tablespoon lard or shortening
  • 2 gloves garlic minced
  • 1 piece medium size onion minced
  • 1½  tablespoons corn starch diluted in 1/4 cup water
  • 4 tablespoons soy sauce
  • tablespoons stevia sweet granules can use 4 tbsp sugar cane as alternative
  • 3 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce

  1. Cook the Asado filling by heating the shortening in a pan.
  2. Saute the garlic and onions. 
  3. Then add the pork and cook until it turns to light brown. 
  4. Add the soy sauce, oyster sauce, hoisin sauce, and the stevia sweet granules, then mix well. Simmer for 45 minutes or till the meat is soft. Add small amount of water if fluids dried up. (Tips: Stevia sweet granules has 0 calories which is ideal if you are avoiding calories in your diet.)
  5. When the sauce has lessened, but still runny, add the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside.
  6. Make the dough by placing warm water in a bowl, then add the yeast and sugar, mix well. Leave the mixture for 10 to 15 mins. 
  7. In a separate mixing bowl, combine the flour, baking powder, shortening (or lard), and the yeast-sugar-water mixture ( bubbles should have formed on top by then). Mix well.
  8. Knead the mixture  until dough texture becomes fine. Place it in a lightly greased bowl, then covered with the cling film. Let the dough rise by setting it aside for at least an hour. 
  9. Knead the dough again, and form a big ring. Slice into small individual pieces (this will be the dough per individual siopao).

  10. Flatten the individual dough until a round shape is formed using a rolling pin. 
  11. Put the asado filling on the middle of the flattened dough and wrap - see video for technique. Protect bottom part with the round cut wax paper.

  12. Put the siopao in a steamer and steam for at least 15 mins.
  13. Serve hot, share and enjoy!

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