This recipe is not complicated at all. Just be sure to have the ingredients on hand and follow all the steps. It won’t be long before you enjoy your own home made siopao asado.
Try this delicious recipe and let me know what you think.
Siopao Recipe
Ingredients
Dough:
- 2 cups warm water
- 2 ½ tbsp sugar (added to yeast mixture)
- ½ cup sugar (added to the flour mixture)
- 1 pouch dry yeast
- 5 cups all purpose flour
- 1 ¼ tbsp baking powder
- 6 tbsp shortening
Asado Filling:
- 2 lbs pork, chopped into small pieces
- 3 tbsp lard or shortening
- 2 tbsp garlic, minced
- 1 large onion, minced
- 2 tbsp cornstarch, diluted in 1/4 cup water
- 4 tbsp soy sauce
- 4 tbsp sugar
- 3 tbsp oyster sauce
- 1 tbsp hoisin sauce
Watch the cooking video:
Cooking Procedure
1.Cook the Asado filling
1.1 Heat the shortening in a pan
1.2 Saute the garlic and onions
1.3 Put-in the pork and cook until the color of the outer part turns light brown
1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes
1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside
2. Make the dough
2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!
This won’t be complete without our Panlasang Pinoy Special Siopao Sauce. Try it!
Note: I used a multi-cooker in steaming the Siopao. The good thing about multi cooker is its flexibility; you may steam on it or use it as a pasta cooker – I even cook soups and stew on it.
Number of servings (yield): 8
My rating
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maraming salamat!!! u have done us a big service by creating this website. Now i get to learn to cook the much loved pinoy food that i crave for. the videos are a big help, one gets to learn the techniques to make cooking a success. i am based in australia and have been experimenting on most of ur recipes. once again thank u so much! kudos! keep it up!
hi i like all your recipe here in panlasang pinoy…. and i wanted to rty it almost all… matakaw kasi ako… hehehe… pwede ba malaman kung meron pwedeng i- substitue sa dry yeast… wala kasi ako makita dito sa italy… baking powder lang nakita ko eh… please reply…. i’m desperate… gusto ko sana i handa sa pasko… thanks sa mga video mo… we really appreciate it… they’re all simple and yummy…. keep up the good work
impossible naman na walang dry yeast jan, popular food sa italiy ang pizza, at ginagamit ang dry yeast sa pag gawa nito, mag tanong tanong ka jan baka meron.
hi made the siopao today and it was so yummy, but i feel that hindi cya masyado lumaki because of the yeast, if u can just tell me how many tsp for the yeast was placed kc im using a pack na yeast thats not like yours….thanks….yeah if u can also give us a bola bola recipe,that will be great …thanks
make sure yung tubig mo hindi masyadong hot hindi masyadong malamig kasi it will kill the yeast, dapat warm lang ang tubig.
hi sa bumubuo at lumikha ng panlasang pinoy. maari ko bang malaman kung gagawin ko itong negosyo magkano ko kaya ito mabebenta sa presyong pangmasa. kailan po lalabas ang video ng sauce ng siopao at sana may bola bola din. pwede bang instead na shortening eh cooking oil?
hi kuya kamusta..tagal ko d comment..pero watch pa den ako ng lutuin ninyo….at 1 pa nag bakasyon me sa pinas 2 mnths den un…
ok lang po b wla lard masarap nman cguro ang kalalabasan…try ko den e2…ingat po kau jan at God Bless sa family nyo…
Can I use a bread machine to make the dough for siopao? Do I have to change the proportion of the ingredients if I do? Thank you very much! I just discovered your website and enjoying your recipes tremendously! God bless!
pede po bang hindi na lagyan ng hoisin and shortening???
hindi ko po kasi alam kung ano po ung shortening eh…
salamat po…
share ko lang po n instead n lard use ko po un corn oil or sunflower oil & soft nmn po un dough & ok un lasa
share ko lang po n pwede din un corn oil or sunflower oil if not available un lard
Dear Panlasang Pinoy,
I just tried this recipe and it turned out perfectly!!! I even made a second batch of dough since I have a lot of filling left.
Even my dad (he’s German) was very surprised about the siopao. He was like: “Wow! This is perfect!!!And so fluffy?!?!!This is the best Siopao I ever ate.”
Thanks to you, I can shock my Mom and her Filipino friends and surprise them with a variety of yummy Filipino dishes.
Greetings from Europe.
I love your website! My husband and I are both looking forward to try your Siopao recipe. We’ll do it together on the weekend. We’ll let you know the results. I love that you have pictures and video to compliment your recipes. You are a blessing especially to people who are trying to learn new recipes from scratch. Thank you so much for fueling our satiety and our culinary “ambitions”.
hllo vanjo!na try ko na ang special siopao.ang lambot,nkadalawang oras n ako sa pgmasa d p rn mkaporma ng bilog sa sobrang lambot.gumawa ako ng panibago at nilagay ko sa bread machine,and dali lng at wlang problema.nagustuhan ng hubby ko khit dry ang filling,nasobrahan kc ng karne natuyo 2loy ang sauce.ano ang ibang pangalan ng wax paper vanj at san mbi2li???ginamit ko lng ay baking paper…mraming slmt sau at wifey…gusto lahat ng asawa ko ang mga recipes mo.
I cooked the siopao this afternoon & it was siopao really taste good & the special sauce. Thank you so much for the recipe.I really appreciate your time & effort to share these with us. God bless & more power.
Hi, guy ! I am so thankful for this reciepe! I made them today and it tasts fantastic but I still have a problem with it’s color ! It becomes yellow when it is done, can you tell me how can I make it white ?
Hi! I tried this recipe and it turned out really good. This is one of my husband’s favorite and now knowing I can make it for him anytime is awesome! I just wanna thank you for being so generous in sharing all these great recipes with all of us who shares the passion of cooking. I truly appreciate it and keep up the good work.
Hi Kuya,
Ang hirap gawin ng Siopao pero masarap! Pinagtulungan namin buong pamilya ang paggawa… and it’s worth it. Parang galing Binondo!
Salamat sa recipe.
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anu po ba exact measurement para sa yeast??ilang rams or tbsp or tsp?
sir, pano po gumawa ng sauce, mas masrap kc ang siopao kung may sauce, di po ninyo kasi sinali sa video at ingridients kung pano gawin ang sauce…thanks
hi kuya,maraming salamat po sa website nyo,marami akong natutunan s pagluluto.More power,sana di po kayo magsasawa sa pagpo post ng ibat ibang lutong pinoy.salamat po ulit.
hi!!! i tried your siopao but it didnt turned that well, i think i had a problem with the yeast measurement… when you say 1 pouch ,how many ml. it is?
hi!!! thanks sa recipe mo… masarap yung mga nagawa kong siopao… but i have a problem kase me and my mom started to run a small restaurant business here in the united states..naisipan kong gumawa ng siopao using your recipe…first batch is ok. but the second time is not.. i have a problem with the exact size of siopao, hinde ko matansa kung gaano kalaki ang gagawin ko.. my second problem is the color ,nabasa ko yung mga previous comments syo and you said pwede gamitin yung vinegar to make it whiter can you give me the exact measurement of vinegar and substitute ba sya sa water?aalsa ba yung yeast?… and my third problem is yung mga nagawa kong siopao ay nilalagay ko sa ref after masteam then nilagagay ko sa ref…then kinabukasan iniinit namin ulit nilalagay sa steamer but after the steaming nagiging bagsak sya hinde na sya maalsa unlike nung bagong gawa… sana masagot mo tanong ko… your recipe is really an income generating recipe…thanks again!!!
helloooo can i use bread maker to make a dough?
i just would like to ask how can i make my dough softer and fluffy? i made this recipe and dough wasnt that soft and fluffy? but d filling and sauce r really great! thank u po!
hi! i tried putting or replacing vinegar to make siopao more whiter ..it didnt turn white… hindi sya umalsa and parang it turn into a more jelly like siopao..
hello bakit po hindi nagiging puti ang dough na siopao ko dahil b sa hindi ko pggamit ng lard?
this is a really big help for me..thank you kuya,,..
Kuya kulog pa kayo ng langit.. grabe saarap lahat ng luto nyo, dahil sa inyo natuto ako magluto GOD bless Gracias..
Hi,
I tried cooking this Siopao Asado for the first time in my whole life. Since living abroad we are here with my husband and kids in the UK & since we seldom going home in the Philippines we really miss this siopao and infact this one of my favorite. My kids love it & realized they miss it also. I took some photos and upload it in my Facebook and almost all my friends asking me how to do it of course I recommend Panlasang Pinoy.
A big thank you for creating this informative site. It really a great help on my part since I really don’t know how to cook.
Keep it up.
Want to try this recipe. Is it ok to set the dough overnight? Thanks!
This recipe is awesome! I only made half of the ingredients’ measurement and it turned out good. I was having problem with the wrapping technique though. But all in all, every bite tasted good! Thanks for sharing this recipe. I recommended your website to my friends.
sarap ng nagawa kong siopao..dami na ngang nakain ng anak ko and nagmukha na syang siopao, thanks for the recipe and pa request naman ng bola-bola recipe, thanks!
wala pa bola bola?
ano yon shortening. butter ba sya. at saan mabili yon. dahil wala naman ako nakita sa mga groceries.
ann lye water ay saan oin mabili?
Ask ko lang po kung ilang g ng yeast ang ginamit sa paggawa ng siopao.
hi, gusto ko sanang malaman yung exact measurement ng 1 pouch dry yeast ng siopao asado mo..
salamat
ilang tsp ang yeast ang gagamitin sa reciepe na ito? kasi ang nakalagay dito isang pouch. ano ung equivalent ng pouch sa teasepoon?
Hi Trina, how are you doing? I made about 16 individual pieces from this (I prefer smaller sizes similar to hong kong style siopao). However, the total number of buns will still depend on your portioning since you’ll be cutting the dough based on your desired size.
im in the UK and i cant find all purpose flour ano po ba ang substitute or other term of that? can i use plain or self raising?
Hi iris, I’m not sure kung bakit nagkaganun. Yung nakita nyo sa video is the exact ingredient na nakalista dito. Sa umpisa medyo malata talaga lalo na kapag nag umpisa kang mag knead but after na ma-knead mo yung dough with the extra flour (the one that you place in the table para di kumapit), nagiiba na yung texture. Di ba masyadong matigas ang dough kapag 1 cup lang ng water? Sa experience ko kasi medyo mahirap mag masa kapag kaunti lang ang liquid.
Thanks for the comment.
hi iris! parang ganyan din kinalabas nung ginawa k nung una pero u have to keep knitting it para makuha mo yung texture nya.. nung una akala k din sobrang lambot pero nung minamasa k n sya nag oki na sya.. mejo nakakangalay pero oki naman.. sarap daw sabi ng mga taster k.. hahaha. i’ll try it again kze i didnt like yung first try k.. =) d k nakuha yung design ng siopao .. hahahaha
Iris, sinubukan ko yung recipe ni kuya at para sa akin tamang tama lang yung 2 cups of water na ginamit. Yung 5 cup kasi na harina nadaragdagan ng mahigit sa kalahating cup pagkatapos imasa. Gumamit din ako ng measuring cup para sure na sure.
Kuya magkano ko ba maibebenta itong siopao? hehe
Marlyn, mas aalsa ang dough kapag ang temperature is 80 degrees fahrenheit pataas. Usually ang ginagawa ko, nilalagay ko yung bowl with the dough sa loob ng oven (make sure na di heated ang oven) then maglalagay ako ng isang bowl na may hot water. Mas mabilis umalsa yung dough sa process na ito. Kung medyo matigas naman yung dough, try adding more shortening…paki sigurado lang na hindi sosobra ang shortening na ilalagay mo.
ok po salamat try ko uli. Please paano po ba gawin yong sauce nya or gravy kasi masmasarap po pagnilagyan noon. slamat po bukas uli.
That is a good question. 1 pouch of yeast = 2 1/4 teaspoon.
Pwedeng pwede mong gawin sa bread maker yung dough para mas madali. It can save you time and effort.
ops.. kneading pala.. hahaha.. sorry
hi kita yung hoisin sauce na nabili k eh ang tatak nya eh “KIKOMAN” i think meron din nyan dyan sa japan kze dun sa section ng mga sushi k sya nakita eh.. =) hope you find it..
Ana, kamusta? You may use lard instead.
thanks for your prompt reply..
pasensya na ha! nasa muslim country ako walang lard dito kc ang lard made from pig fat di ba? Meron lang dito ghee, butter & margarine…pde ko ba silang gawing alternative?
Hi lhea, it’s my pleasure.
Please do, ihahabol ko rin yung bola-bola just in case you guys want it too.
Sharon, cge gawin ko na lang additional note yung siopao sauce doon sa existing post. Thanks.
Hi Inday Paz. Nice to have you here. Pasyal ka sana palagi for our new recipes.
I’m not really sure ana kasi using butter and margarine can make the taste of the dough different. Haven’t tried using plain cooking oil..try ko muna ng cooking oil lang then I’ll let you know.
Hi Joan, gawa tayo ng biko soon.
ano ba tatawag ko syo hihihi…. bka mas mtanda kc ako haha..cge kc paborito ng anak ko ang biko nka2gwa ako kya lang may kulang dko alam kung ano w8 ko yung biko tnx..God bless you always……
Thank you Rhovie. Its really nice hearing from you.
MFF, thank you. Please visit us often.
marlyn, isasama natin yung sauce sa next siopao feature natin. Paki abangan po.
Hi joyce, will be posting that soon. Thanks for commenting.
Welcome kiko. Thanks sa pagbisita.
Lanie, ok naman kami dito. Thanks for asking.
bong, so far yun pa lang ang nasubukan ko. Kapag butter or margarine kasi ang gagamitin, nag iiba ang lasa ng dough. Hayaan mo at magreresearch tayo para naman ma enjoy mo rin ang siopao. Will let you know as soon as may makita akong sagot.
Hey Elmer, how are you doing lately? It’s nice to hear from you.
Hi Melodie, same lang po ang measurements pero just make sure na medyo tagalan mo ang pagluto ng beef filling para lumambot
Hi Cherots, you can but I really don’t recommend it because the bun would taste like an ordinary bread and the texture would be a little different.
The similarity of siopao with the rolls are just the filling inside. Though there are some common ingredients, the procedure is somewhat different. We’ll be posting some roll recipes in the future … please watch out for it.
Thanks Marissa. How is the weather there in Seattle? Sige po, we’ll post rellenong manok soon.
hi ana, makkta mo ang crisco shortening sa mall of emirates dun aq nakabili.
Hi Mr Panlasang Pinoy,
First of all, sorry I really don’t how to call you. How would you like me to call you Sir? I found out about this site accidentally and I am proud to be a part of this site. Anyway, I love this siopao asado and I tried to do it before I had seen your site. I have a problem with the dough, I used all purpose flour and the dough was in beige colour and I wanted to achieved a white dough like the chinese siopao. Could I ask you about how to achieve the dough to be white as white? Also, if I want the siopao a lot bigger how do you work that out in measurement? Maraming salamat at nadiskubre ko itong site ninyo. I am a proud filipino in Australia.
Hi,
I love Beef Mami when I was young back in Dagupan City. I really miss that food but I didn’t know the recipe to do it. As I just accidentally found this site I don’t know much yet what you have, but could I please have the recipe for Beef Mami? Oh God ! this site is really a ‘God’ given gift to us who love to cook and eat nice foods, we owe it to the invaluable sharing of mr Panlasang Pinoy. Thank you very much. Cheers,
Cge Vanjo, please please paki show naman ang pag gawa ng siopao bola-bola at laway na laway na ako… hhhhmmmmm arrrhhhhh arrrrhhhhh Hulog ka na langit… Happy Easter!!!!!
please gawa ka na ng siopao bola bola
Hi Vanjo,
I made the siopao today and wow grabe ang sarap at maalsa parang commercially bought. I have used margarine ( canola ) sa lard or shortening ingredients ng recipes mo. No difference kahit anong margarine brand. But one thing I noticed may crack siya sa ibabaw ng siopao pero hindi naman lahat ng siopao yung iba lang but in any rate my English hubby loves it.!!! Thanks sau ha Vanjo. Try ko naman yung Egg Pie lagi akong failure before this time I will use your recipe. Grace W. of New Zealand
hi ate san mo po nkita ung hoisin sauce?ng hanap ksi ako sa suprmarket pro di ko nahanap..pd ko ba malaman san mo nabili un?thnx god bless… =)
san k ba now? pede makita yan sa chinese store..
kuya bago po aq sa panu2od ng panlasang pinoy i really like ur style tnx a lot nd more power to ur program ingatz
Hi Jessie,
I’m in the UK also & I tried ccoking this and for the first time I perfected it. I just used plain flour because we could not find All Purpose flour but sometimes a filipino store are selling this all purpose flour if you really want to use it.