Siopao Asado Recipe

Siopao Asado or Hot Buns is a type of dumpling with sweet pork filling. Often referred to as Steamed Dumplings, this tasty bun is so popular that it needs no introduction of any sort.This reminds me of Chowking or better yet Ma Mon Luk (the original in the Philippines). Whenever I dine-in these joints, I order siopao along with beef mami or maki. I don’t know if the combination sounds appealing but it really works for me. How about you? Do you have some food in mind that goes well when eaten with siopao?

This Siopao 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.

You can enjoy this delicious Siopao Asado anytime of the day. It can be eaten for breakfast, lunch, snack, and even dinner. I know that its cumbersome to prepare siopao manually. Kneading takes-up time and energy. You can always knead the dough using a heavy duty stand mixer to avoid exerting too much effort. The effect will pretty much be the same.

If you looking for a reliable steamer that you can use in making siopao, you may want to check the All Purpose Stainless Steel Stockpot with Steam and Boil Basket that I used in the video below. It serves many purpose; I always use it to steam siopao, it is also good in cooking soups and noodles.

Try this delicious Siopao Asado recipe and let me know what you think.

Siopao

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 by heating the shortening in a pan
  2. Saute the garlic and onions
  3. Put-in the pork and cook until the color of the outer part turns light brown
  4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
  5. 40 minutes
  6. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
  7. thick then set aside
  8. Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.
  9. Leave the mixture for 10 to 15 minutes
  10. In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
  11. sugar-water mixture then mix well (bubbles should have formed on top by then).
  12. Knead the combined mixture until the texture of the dough becomes fine. Let the dough
  13. rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
  14. Knead the dough again then cut into individual slices (this will be the dough per
  15. individual siopao).
  16. Flatten the dough until a round shape is formed using a rolling pin.
  17. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
  18. Place the siopao in a steamer and steam for 15 minutes.
  19. Serve hot. Share and enjoy!

Number of servings (yield): 8

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.

Note: This post has affiliate links.

  
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Comments

  1. Angelica says:

    Appreciate your effort sharing this siopao recipe…. The only problem I had is: after steaming the siopao dough for 15 mins. I always noticed a cracked on the top. I am so disappointed because I did not get the proper presentation.. Di ba yong mabili natin sa tindahan di nagkakacracked.. Would be nice if you can help me about this.. everything else is perfect..

  2. Ilang teaspoon po ba ang 1 pouch of dry yeast. Some recipes like in french bread pouch din of yeast not specified and exact measurement.

  3. Marvs36 says:

    Hi,

    I have tried a few recipes from Panlasang Pinoy and I would like to thank you for coming up with this easy to learn recipes with video instructions. It really boosted up my confidence. It may not be perfect at first but hey I found out I can cook! Working and being single sometimes makes it difficult to do so but thanks to this website. More power!

  4. Hi! May I know if we don’t need to let the siopao have the second rise after shaping it? I mean, do you steam it right away right after shaping it? Thank you po.

  5. Bosing,

    Have you heard about using vinegar on the siopao dough to make it whiter ?wla lang try mo lang.thanks for sharing your siopao recipe. God Bless to your family.

    • anong exact measurement naman ang vinegar for the siopao dough. share nama.thans

  6. Hi!

    I tried this Asado Siopao recipe.

    When I tried to copy how you “crimped” the dough to form the siopao with a beautiful top, my dough wouldn’t keep its shape. What could be the problem? Under kneading? Over kneading? Please advise.

    Thanks!

    • PG, how is the mositure in your dough? If its a bit dry then you’ll be having a hard time sealing it. Under kneaded dough (as you suggested) can also be the reason.

      • It’s not difficult to seal it. Actually, the dough just kinda sticks to itself, forming a big blob. The pleats don’t hold their shape. I’ll try kneading my dough more and tell you the results.

  7. Hello,

    ask ko lang po, san po nabibili yung mga ingredients ng dough? I mean yung merong per pouch? Thanks!!!

  8. hi..thank you so much sa siopao recipe…my husband foreigner love it so much!

  9. the best! thanks kuya..tingin ko idol na kita..love yah!

  10. I miss eating siopao, ty for posting

  11. roselle says:

    Hi!!!sana may recipe din kayo ng bola-bola…tnx.

  12. roselle says:

    hi..ask ko lng po kung i half ko lang ung ingredients, pati ba un sa yeast mixture i half ko din po?may effect po ba un?masyado ksi madami un 5 cups of flour eh.tnx po ulit.

  13. rey, medyo malabsa talaga ang dough at first sa recipe na ito pero if you find it too sticky, try reducing the water as you suggested but never add flour.

    Hope this helps.

  14. I combined your recipe and manang’s last year and it turned out great! This time I’m going to try it just your way but I want to know what cut of pork you used. Thanks!

  15. virginia says:

    hello po kuya…

    Thanks po sa recipe nyong SIOPAO Beef Asado, we love it …. But when I start steam the siopao,may puntik puntik po sya, or yung mantsa, hindi sya ung white and clear na siopao,I want to be perfect..Pls.po,I ned ur help and wat I wil do?..Thank u so much,,,I love siopao its so yummy….

  16. Hello, Mr PP. I tried your siopao and it’s delicous. But I used ground pork, beef and chicken combi. It’s so good that my husband actually prefer to have this homemade siopao (your recipe of course) than the one from the store.

    Thanks so much! I’m a big fan of cooking and baking so I never have any problem with the dough. I think it’s perfect.

    Thanks a lot!!!!!

  17. hi kuya

    ok lang ba kung walang hoisin sauce mailalagay sa pork it just only soy sauce ang oyster sauce lang…meron bang pagkakaiba na mangyayari? Hope you will answer it soon…

  18. ely, it can last for a month if kept frozen.

  19. are you selling siopao?

  20. Hi.. i have a question.. is it ok to substitute the pork to a ground beef???

  21. Zernan Carlos says:

    Hi,

    What is teh exact measurement for the 1 pouch of yeast. I have this SAF yeast, it 1 big pouch!!

    Appreciate your reply.

    Thanks

  22. Lolo Pitoy says:

    Thanks a lot for the siopao recipe … i got it right the second time … Also, i add about one teaspoon of vinegar to the yeast mixture and the siopao got whiter than before … Thanks again ….

  23. Di ko pa ito na try, pero magandang business ito d2 sa UK!

  24. pandoracachero says:

    how to make the siapoa very white.

  25. Hi mr panlasang pinoy!
    sorry i dont know your name and i dont know how to call you, anyway i wanna say thank you a lot for your time and effort its really big help for those people who wants to learn cooking included me i am verry excited after all my effort and time that i expend to make this siopao and it works really good every body loves it and make me verry proud that i made it right thats because of you,thanks and keep doing your great job!godbless you always! i will pray for your good health so you can keep doing your stuff!thanks again.its great really!take care.

  26. if i use bread machine for kneading the siopao dough san ko ilalagay na program sa machine.ty kuya.

  27. hi! i just want to ask if i can refrigerate my siopao dough for use the next day, and should i let it rise first before i place it inside the ref? how long can i save it with out the filling? Many thanks and more power.

  28. how many siopao does this make????

  29. 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

  30. 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!