Steaming Siopao: How Long To Cook In A Steamer?

Siopao is a popular Filipino snack or meal, often enjoyed as a quick and satisfying treat. It is a variant of a popular Chinese steamed bun called baozi or 'cha siu bao' in Cantonese. The soft and fluffy bun is usually filled with meat and various regional ingredients, resulting in two distinct textures – a soft, moist interior and a slightly crispy, golden exterior. The cooking time for siopao depends on the method used, with options such as steaming, microwaving, oven-baking, and stovetop steaming. When steaming siopao, it is recommended to cook them for about 15-20 minutes or until the dough is cooked and the filling is heated through.

How to steam siopao without a steamer

Siopao, a Filipino dish, is a type of steamed bun filled with meat and other regional ingredients. It is typically cooked in a bamboo steamer, but if you don't have one, there are alternative ways to cook siopao. Here is a guide on how to steam siopao without a steamer:

Using a Pan

Get a large pan and fill it with water. Place a steamer rack and a heat-resistant bowl in the centre of the pan. Line the bowl with parchment paper to prevent the siopao from sticking. Bring the water to a boil, then place the siopao into the bowl. Cover the pan with a lid and steam until cooked.

Using a Microwave

Take a microwave-safe plate and bowl. Dampen a paper towel with water and remove the excess. Wrap the siopao in the damp paper towel and place it on the plate. Put a little water in the bowl and place the plate on top. Microwave on medium heat for one minute, then check if the siopao is cooked. If not, continue steaming for another minute.

Using a Sieve, Colander, or Strainer

Get a shallow pan or pot and fill it with a few inches of water. Place a sieve, colander, or strainer on top, ensuring it doesn't touch the water. Put parchment paper on top of the sieve/colander/strainer, then place the siopao on the paper. Cover the pan/pot with a lid and seal any gaps with a kitchen towel. Steam for about 10 minutes or until cooked.

Using a Rice Cooker

Line a steamer basket with parchment paper and place the siopao on it. Add 1-2 cups of water to the rice cooker and place the steamer basket on top. Cover and steam for about 10 minutes. If you are also cooking rice, wait until the water boils and the rice starts to cook before adding the steamer basket.

Using an Instant Pot

Place a steamer rack at the bottom of the instant pot. Put a steamer basket or heat-resistant bowl on the rack and line it with parchment paper. Add the siopao to the basket/bowl. Cover the instant pot and adjust the steam setting to one minute. Continue adding one minute at a time until the siopao is cooked.

Tips for Steaming Siopao

• The steaming time will vary depending on the equipment used and the number of siopao being cooked.
• To achieve the perfect texture, aim for a moist and puffy bun without it becoming soggy.
• To check if the siopao is cooked, lightly press it with your finger. It should be puffy and slowly return to its original shape. It should also feel light and airy.
• If you are using frozen siopao, first cook off the moisture, then sear the bun to caramelise it before steaming to cook the interior. This will give you a soft interior with a slightly crispy exterior.

How to make the dough for siopao

Siopao is a type of dumpling with a sweet pork filling, also known as hot buns. They are a popular Filipino dish, often served with noodle soup. The dough for siopao is soft, fluffy, and pearly white. Here is a step-by-step guide on how to make the dough for this delicious treat:

Ingredients:

• All-purpose flour (3 1/3 cups or 5 cups)
• Active dry yeast (1 package or 1 pouch)
• Lukewarm water (1 cup or 2 cups)
• Vegetable oil (1/4 cup plus 1 teaspoon, or use canola oil)
• Sugar (varying amounts)
• Salt
• Baking powder (1 1/4 tablespoon or 2 teaspoons)
• Shortening (6 tablespoons or 3 tablespoons)
• Milk (optional, 2/3 cup)
• Lime juice (a few drops)

Method:

• Mix the dry ingredients: In a large bowl, combine the flour, sugar, salt, and yeast. You can also add the baking powder at this stage if using.
• Add wet ingredients: Make a well in the centre and pour in the water and oil. If using milk, add it now. Mix everything together until a dough forms.
• Knead the dough: Turn the dough out onto a flat surface and knead for at least 10 minutes, until it is smooth and elastic. If the dough is sticky, dust it with a little extra flour.
• First rise: Place the dough in an oiled bowl and cover with a cheesecloth or plastic film. Let it rise in a warm place for about an hour, or until it has doubled in size.
• Punch and rest: After the dough has risen, punch it down and let it rest for at least 15 more minutes.
• Shape the dough: Turn the dough out onto a floured surface and divide it into equal portions. The number of portions will depend on how many siopao you want to make. Roll each portion into a ball, then flatten them into discs using a rolling pin.
• Second rise: Cover the flattened dough discs with a kitchen towel and let them rise for another 10-30 minutes, until puffy.

Now your siopao dough is ready to be filled and steamed!

How to make the filling for siopao

To make the filling for Siopao, you can use a variety of ingredients. The most popular fillings in Filipino cuisine are bola-bola and pork asado. For the bola-bola filling, you will need ground pork, shrimp, sesame oil, oyster sauce, garlic powder, ground pepper, Chinese sausage, and salted eggs. Mix all the ingredients for the meatballs in a bowl, except for the salted eggs and Chinese sausage. Cut the salted eggs and Chinese sausage into small pieces and set aside. For the pork asado filling, you will need to braise pork shoulder in a mixture of soy sauce, oyster sauce, sugar, and star anise until the meat is tender. Remove the pork and shred it, then thicken the remaining liquid with cornstarch to make a sauce for the buns.

You can also make a chicken asado filling by substituting boneless chicken thighs for the pork. Another option is to make a chicken Pao filling with barbecued chicken. If you prefer a vegetarian option, you can make a cuapao filling with a combination of meat and vegetables. For a sweet version of siopao, you can fill the buns with red bean paste.

How to store and reheat siopao

Siopao, a delicious snack of Chinese origin, is best enjoyed hot and fresh from the steamer. However, if you have leftovers or want to store some for later, here's a guide on how to store and reheat your siopao to retain its flavour and texture.

Storing Siopao:

• Siopao is best stored in the freezer, especially if you want to keep it for more than a day or two.
• Wrap the siopao in plastic wrap or place it in an airtight container to prevent freezer burn and odour absorption.
• Label the container with the date and consume within 3 months for best quality.

Reheating Siopao:

There are a few methods to reheat siopao depending on whether it was stored in the refrigerator or freezer.

• If frozen, you can steam the siopao in a saucepan with a tight-fitting lid. Heat peanut oil in the pan, place the siopao in the pan and cook until the moisture evaporates. Then, add water and cover the pan to steam for 2 minutes.
• For a quicker method, you can use the microwave. Place the siopao on top of a microwave-safe mug filled with about 1 inch of water and heat for 2 minutes. This method helps prevent the siopao from becoming soggy or tough.
• If you have access to a traditional steamer, this is the ideal way to reheat your siopao. Simply place the siopao in the steamer for a few minutes until it is hot and fluffy.

Enjoy your siopao!

The history of siopao

Siopao is a meat-filled bun that is a part of traditional Filipino cuisine. It is derived from the Fujianese baozi, which was introduced to the Philippines by Hokkien Chinese immigrants during the Spanish colonial period. The name "siopao" comes from the Philippine Hokkien "sio-pau", meaning "hot bun".

Siopao is larger than baozi and is meant to be eaten by hand like a sandwich. It also uses different traditional fillings, with the most common ones being pork asado and bola-bola. Asado is an indigenized braised version of the Cantonese char siu, while bola-bola is a combination of pork, chicken, beef, shrimp, or salted duck egg. Siopao uses leavened wheat flour and is traditionally steamed, but a baked version called "toasted siopao" can also be made.

Today, siopao is a popular snack in the Philippines and is commonly sold by bakeries and restaurants. It is also known in other parts of the world, such as Guam, the Marshall Islands, Hawaii, Samoa, and American Samoa, where it has different names but a similar concept.

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