Steaming Siopao: A Guide To Cooking Siopao In A Steamer

Siopao, also known as steamed buns, is a popular Filipino snack with various fillings such as pork, chicken, beef, and sweet options like mongo or ube. While siopao is traditionally made by steaming the buns to achieve their fluffy and soft texture, it is possible to cook them without a steamer. Here are some alternative methods and tips for cooking siopao in a steamer:

Alternative Cooking Methods:

- Microwave: Cover siopao with a microwave-safe lid or plastic wrap and cook for 2-3 minutes.

- Oven: Preheat the oven to 375°F and bake siopao for 15-20 minutes.

- Stovetop Steaming: Use a deep frying pan with a lid, fill it with water, and place a heatproof plate or steamer rack inside. Arrange the siopao on the plate or rack, cover, and steam for 15-20 minutes.

Tips for Cooking Siopao in a Steamer:

- Ensure proper dough rising in a warm, draft-free place.

- Achieve the right filling consistency by thickening with cornstarch if too runny.

- Create even-shaped siopao by dividing the dough into equal-sized portions.

- Seal the siopao tightly by pinching the edges to prevent leakage during cooking.

- Steam siopao on low heat to prevent the buns from collapsing or deflating.

How to make the dough

To make the dough for siopao, start by dissolving sugar in warm water. Sprinkle yeast over the water and let it sit for about 5 minutes until it becomes foamy. This process is called "proofing" the yeast, and it ensures that the yeast is active and will cause the dough to rise.

In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the centre and pour in the yeast mixture, milk, and vegetable oil. Mix the ingredients until they form a shaggy dough. You can use a wooden spoon or your hands for this step.

Transfer the dough to a lightly floured surface and knead it for about 8-12 minutes until it becomes smooth and elastic. This step is crucial to developing the gluten that gives the dough its structure. Cover the dough and let it rest for about 10 minutes.

Form the dough into a ball and place it in a greased bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size. This process is called "proofing" the dough, which allows the yeast to work and gives the dough its airy texture.

Once the dough has risen, you can proceed to form and fill the siopao buns.

How to make the filling

The filling is a key component of siopao, a popular Filipino snack or meal. While there are various filling options, such as pork asado, chicken, beef, and even sweet options like mongo or ube, here are detailed instructions on how to make a delicious pork filling.

Ingredients:

• 1 lb. pork, diced or shredded
• 1/2 cup diced onions
• 2-3 cloves garlic, minced
• 2-3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch (optional, for thickening the filling)

Instructions:

• Heat some oil in a pan over medium heat.
• Sauté the onions and garlic until they become translucent and fragrant.
• Add the diced pork and cook until it is browned.
• In a separate bowl, combine soy sauce, oyster sauce, sugar (optional), ground black pepper, water (if needed), and cornstarch (if using). Stir until the cornstarch is dissolved.
• Pour the sauce mixture into the pan with the pork and mix well.
• Cook for an additional 5-7 minutes or until the sauce thickens and evenly coats the pork.
• Remove the filling from the heat and let it cool completely before using it to fill the siopao buns.

Feel free to adjust the ingredient quantities to your taste preferences and experiment with different types of meat or vegetarian options.

How to form the buns

Now that the dough has risen, it's time to form the buns. The process is quite similar across recipes, but I will guide you through two variations.

Variation 1

Firstly, turn the dough out onto a flat working surface. Form the dough into a long log and cut it into ten pieces. You can use a weighing scale to ensure even sizes. Then, form each piece into a ball. Cover the dough balls with a clean kitchen towel and let them rise for about 30 minutes, or until they look puffy.

Next, use a rolling pin to roll out each ball into a 4- to 5-inch flat disc, making sure the edges are thinner than the centre. This will help prevent the filling from leaking. Place a tablespoon of your chosen filling in the centre of each disc. Try to keep the filling away from the edges to make pleating easier.

Now, gather the edges of the dough and pleat them around the filling. Pinch and twist the dough to seal it completely. Place each prepared bun on a square of parchment paper and let them rest for another ten minutes.

Variation 2

Divide the dough into equal-sized portions. Take one portion and flatten it with your hands or a rolling pin to form a circular disc. Place a spoonful of filling in the centre of the dough disc. Gather the edges of the dough and pinch them together, sealing the filling inside. Repeat this process for the remaining dough portions and filling.

Final Steps

Add a couple of tablespoons of vinegar to the steaming water to achieve whiter siopao. Then, arrange the dough buns in a single layer, about one inch apart, in a steamer. Steam the buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes after turning off the heat to prevent the siopao from collapsing.

Finally, remove the buns from the steamer and serve with your chosen sauce. Be careful, as the filling may be very hot!

How to steam the buns

Now that we have the siopao dough and filling ready, it’s time to steam the buns using a steamer or alternative cooking methods.

Using a Steamer:

Place each siopao on a 3x3-inch piece of wax paper. You don’t want the buns to touch the steamer directly, so it’s best to use wax paper. Place the siopao in the steamer and steam for 15 to 30 minutes.

Alternative Cooking Methods:

If you don’t have a steamer, you can use a large pot with a small rack or heatproof plate at the bottom. Add water, ensuring it doesn't touch the rack/plate, and place the siopao on the rack. Cover the pot and steam for the desired time. Here are some other alternative methods:

• Microwave: Place the siopao on a microwave-safe plate, cover with a lid or plastic wrap, and heat on high power for 2-3 minutes.
• Oven: Preheat your oven to 375°F (190°C). Place the siopao on a baking sheet lined with parchment paper, leaving some space between them. Bake for 15-20 minutes.
• Stovetop Steaming: Use a deep frying pan with a lid and fill it with about 1 inch of water. Place a heatproof plate or steamer rack inside, ensuring it sits above the water level. Arrange the siopao on the plate or rack, cover, and steam over medium heat for 15-20 minutes.

Tips for Steaming:

• Always use wax paper or parchment paper when steaming siopao to prevent them from sticking to the steamer.
• If you want whiter buns, add a couple of tablespoons of vinegar to the steaming water.
• Steam the buns on low heat to prevent them from collapsing or deflating.
• After turning off the heat, keep the lid on for 3 to 5 minutes to prevent the siopao from deflating.

How to serve the siopao

Siopao is a delicious snack and can be served in a variety of ways. Here are some ideas on how to serve this tasty treat:

• Sauce Dipping: Elevate the flavour of your siopao by serving it with a dipping sauce. A popular option is a mixture of soy sauce and calamansi or lemon juice. You can also add a spicy and tangy kick with some chilli garlic sauce or hoisin sauce.
• Side Dish: Make it a complete meal by pairing your siopao with a side dish. Traditional Filipino side dishes that go well include pickled vegetables (atsara), cucumber salad, or steamed jasmine rice.
• Soup: Enjoy your siopao with a warm bowl of soup. A classic choice is a clear broth soup, such as chicken tinola or beef nilaga, which pairs perfectly with the soft and fluffy bun.
• Stir-fried Vegetables: Add some colour and nutrition to your plate by including stir-fried vegetables. Bok choy, bell peppers, and carrots are excellent options, and you can toss them in soy sauce or oyster sauce for extra flavour.
• Variety of Fillings: Experiment with different fillings to suit your taste preferences. While classic pork filling is popular, you can also try chicken, beef, or even vegetarian options like mushroom or tofu.

These suggestions are just the beginning. Get creative and explore different flavour combinations to find your perfect siopao serving style!

Frequently asked questions