Steaming Siopao: The Ultimate Comfort Food

Siopao is a popular Filipino dish that is cooked using a steamer. It is a type of steamed bun filled with savoury meat. The process of steaming involves boiling water continuously, causing it to vaporize into steam. The steam then cooks the food, resulting in a moist texture. Siopao can be cooked using a steamer made from various materials, such as bamboo or aluminium, and can also be cooked without a steamer by using alternative methods such as a microwave, oven, or stovetop steaming. The cooking time may vary depending on the method used, but it typically takes around 15-20 minutes.

How to make the dough

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/2 tablespoons) active dry yeast
• 1 cup lukewarm water
• 1/4-3/4 cup shortening (Crisco)
• 1/2 tablespoon baking powder (double-acting)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup vegetable oil

Method

• In a large mixing bowl, dissolve the yeast in lukewarm water and add sugar, salt, and 2 1/2 cups of flour.
• Beat the mixture thoroughly until you achieve a soft, sponge-like consistency.
• Cover the bowl loosely with plastic wrap and set it aside to let the mixture rise for 30 minutes.
• Add the shortening and mix well.
• Then, add the remaining 1/2 cup of flour.
• Dust a flat surface with flour and roll the dough into a 2-inch tube.
• Keep adding flour as needed to prevent the dough from sticking to the surface and your hands.
• Cut the dough with a sharp knife, forming 2x2-inch pieces.
• Place the pieces on a tray lined with wax paper and dust with flour.
• Turn the dough onto a floured surface and knead until it becomes smooth and elastic. This usually takes about 10-12 minutes by hand or 8-10 minutes with a mixer.
• Rest the dough for 20-30 minutes, or until it has almost doubled in size.
• Turn the dough onto a lightly floured surface and roll it into a log.
• Divide the log into two halves. Return one half to the bowl and place it in the fridge to slow down the rising process.
• Divide the other half into 5 equal parts.
• Fold each piece towards its centre several times until it is no longer puffy and becomes smooth. Then, form it into a ball.
• On a clean working surface, place one piece of dough and roll it out into a 4-5 inch circle, ensuring the centre is thicker than the edges.
• Place the filling of your choice in the centre of the dough.
• Gather the edges of the dough and pinch and twist them together to seal the filling inside.
• Place each bun on a piece of wax or parchment paper.
• Let the buns rest for 5-10 minutes.
• Place the buns in a steamer, leaving some space between them as they will expand during steaming.
• Steam the siopao for 15-30 minutes over low heat.
• Enjoy your freshly steamed siopao!

Tips:

• You can freeze the siopao and re-steam them for 15 minutes when needed. Just make sure to thaw them first.
• To reheat frozen siopao in the microwave, wrap them in two layers of moist paper towels and heat for one minute.
• For whiter buns, some people suggest adding a few tablespoons of vinegar to the steaming water.
• Kneading the dough properly is crucial for achieving a smooth, even skin that won't wrinkle or dimple once steamed.
• Using instant yeast shortens the rising time and saves you the trouble of proofing the dough.
• If you want to use active dry yeast instead of instant yeast, you'll need to proof it first by dissolving it in warm water with sugar.

Feel free to experiment with different fillings and enjoy the delicious, fluffy siopao!

How to make the filling

The filling for siopao, or steamed buns, is typically made from meat. The two most popular types of siopao in Filipino cuisine are bola-bola and pork asado.

Bola-Bola Filling

This filling is made from a combination of minced meat, Chinese sausage, and salted eggs. Here is a recipe for the bola-bola filling:

• Add the following ingredients to a bowl: ground pork, finely chopped onion, chopped shrimp, sesame oil, oyster sauce, garlic powder or minced garlic, ground pepper, and Chinese sausage.
• Mix until well combined.
• Cover the bowl with plastic wrap and let the mixture rest until the dough is ready.
• Cut a salted egg into quarters.
• Cut the Chinese sausage into 0.5-inch-thick pieces.
• Place a tablespoon of filling in the centre of a flattened dough ball, then add a portion of salted egg and sausage on top.

Pork Asado Filling

This filling is made by braising pork shoulder in a mixture of soy sauce, oyster sauce, sugar, and star anise until the meat is tender. Here is a recipe for the pork asado filling:

• Heat oil in a pot over medium heat.
• Add onions and garlic and cook until softened.
• Add pork and cook, turning as needed, until lightly browned.
• Add water, soy sauce, oyster sauce, sugar, and star anise. Stir until well combined.
• Bring the mixture to a boil, skimming off any scum that forms on top.
• Lower the heat, cover, and continue to cook for about 1 hour or until the meat is tender. Add more water in half-cup increments as needed to maintain 1.5 cups of liquid.
• Remove the pork from the pot and let it cool.
• Shred the meat using two forks.
• Remove about 1 cup of the braising liquid and set it aside. Return the shredded meat to the pot and bring to a boil.
• In a bowl, combine cornstarch with about 0.25 cups of water. Stir until smooth, then add half of the cornstarch slurry to the pot of meat and stir to combine.
• Continue to cook for about 1-2 minutes or until thickened. Remove from the heat and let cool.
• In a saucepan over medium heat, combine the reserved braising liquid and the remaining cornstarch slurry. Bring to a boil, stirring regularly, for about 2-3 minutes or until thickened. This will be the sauce for the siopao.

Tips for Making the Filling

• It is ideal to cut the pork into thin, small pieces so that it cooks and tenderises quickly.
• A good way to tenderise the pork is to add around 0.75 cups of water into the pan along with the seasonings and spices. Cover and cook until the liquid has almost completely evaporated, leaving a bit of sauce in the pan.
• The entire mixture should be thickened by adding cornstarch. Simply dilute it in water and pour it into the pan, stirring immediately to avoid lumps from forming.
• Cool the filling before using it as the escaping steam might tear the dough.
• The filling can be prepared in advance. Allow it to cool completely, transfer it to an airtight container, and refrigerate for up to 3 days.

How to steam the siopao

Siopao is a type of dumpling with a sweet pork filling. It is also known as Salapao in Thailand, Baozi in China, Pau in Hong Kong, or simply Steamed Buns in English.

• Prepare the steamer by filling it with water and placing it on the stove. Turn on the heat to medium-high and bring the water to a simmer.
• While the water is heating up, prepare the siopao dough and filling. The dough is typically made with a combination of flour, sugar, yeast, and baking powder. Mix these ingredients in a large bowl and add water or milk to form a soft dough.
• Knead the dough until it becomes smooth and elastic. This can be done by hand or using a stand mixer with a dough hook.
• Let the dough rest and rise for about 20-30 minutes.
• Prepare the filling by mixing ground pork, onion, shrimp, sesame oil, oyster sauce, garlic powder, and ground pepper in a bowl. You can also add additional ingredients like Chinese sausage or salted eggs for extra flavor.
• Roll the dough into a log and divide it into equal portions. Flatten each portion into a circle, leaving a small bulge in the middle.
• Place a spoonful of filling in the center of each dough circle. Gather the edges and twist them together to seal the filling inside.
• Cut a piece of parchment or wax paper and place it at the bottom of each siopao. This will prevent them from sticking to the steamer.
• Place the siopao in the steamer, leaving some space between them as they will expand during cooking.
• Cover the steamer and steam the siopao for about 15-30 minutes on low heat. The cooking time may vary depending on the size of the siopao.
• Once the siopao are cooked, turn off the heat and carefully remove them from the steamer.
• Serve the siopao hot and enjoy!

Note: If you are using frozen siopao, you can steam them by first browning them in hot peanut oil and then steaming them for a few minutes until cooked through.

How to store siopao

Siopao is a popular Filipino dish, a type of steamed bun with a savoury meat filling. It can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 5-6 weeks. To reheat, thaw the siopao and then steam for 5 minutes or longer, depending on the size of the bun. Alternatively, you can reheat frozen siopao in the microwave without thawing first, by wrapping it in two layers of moist paper towel and heating for one minute.

How to reheat siopao

Siopao is a Filipino dish adopted from the Chinese. It is a steamed bun filled with savoury meat. It is also called Salapao in Thailand, Baozi in China, Pau in Hong Kong, or simply known as steamed buns in English.

If you have leftover siopao, you can reheat it in a few different ways to ensure it doesn't become soggy.

Using a Steamer or Rice Cooker:

• Wet a paper towel until it is wrinkled.
• Place the frozen siopao on the wet paper towel on a plate.
• Put the plate in a steamer or rice cooker.
• Steam for about 8 minutes, then simmer the heat and let the siopao sit in the steamer/rice cooker for another 8 minutes.

Using a Microwave:

• Place a microwave-safe mug or cup in the microwave.
• Fill the mug/cup with about 1 inch (2.5 cm) of water.
• Put the siopao on top of the mug/cup.
• Microwave on high for 1-2 minutes, depending on the number of buns.
• Let the siopao sit in the microwave for 20 seconds to absorb the steam.
• Alternatively, wrap the siopao in a wet paper towel and place on a microwave-safe plate.
• Microwave on high for 1 to 1.5 minutes, depending on the number of buns.
• Let it sit in the microwave for another 20 seconds.

Tips:

• Siopao can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 5-6 weeks.
• To reheat frozen siopao, let it thaw until it reaches room temperature, then steam for 5 minutes or longer for bigger buns.
• To check if the siopao is heated through, touch it cautiously to see if it is hot, or stick a fork in it and see if the prongs are warm.

Frequently asked questions