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Siopao Asado Recipe

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Siopao or hot buns is a type of dumpling with a sweet pork filling. It can be consumed anytime of the day. I personally love to have this for brunch along with a bowl of hot beef mami. This siopao asado recipe will guide you on how to make it at home.

Siopao

How to Cook Siopao Asado

This Siopao recipe is simple. I tried to teach the entire cooking and dough making process as easy as possible so that everyone can follow. Your job is to make sure to have all the ingredients and necessary equipment and tools are available before starting.

Cook the Sweet Meaty Asado Filing

Start by cooking the sweet asado filing. Saute garlic, onion, and pork. The meat needs to be browned a bit before adding the seasonings and spices. It is ideal to cut the pork into thin small pieces so that it cooks and tenderizes quickly. A good way to tenderize the pork is to add around ¾ cups water into the pan along with the seasonings and spices. You will need to cover it and cook until the liquid almost evaporate completely. Leave a bit of sauce in there. The entire mixture should be thickened by adding cornstarch. Simply dilute it in water and pour into the pan. Stir right away to avoid lumps from forming.

Make Siopao Dough

Now we are ready to make the dough. Always refer to the recipe below for the detailed instruction. Watch the cooking video that I included in this recipe post to guide you further.

Activate the yeast and feed it. Do this by pouring yeast into a bowl of warm water and add sugar. Yeast is a living organism that feeds with sugars and starches. This ingredient helps make our siopao asado bun rise and get soft.

The entire process can be overwhelming to newbies. Try to group related steps together to make it simpler. It is important to have a clear understanding of what needs to be done and the expected result. Let’s treat the yeast activation process as an example. Treat it as a mini process within the entire dough making procedure.

Siopao Asado

Now that you have the yeast ready, it is time to combine the base ingredients of the dough. These are flour, baking powder, shortening, and the yeast mixture. Mix everything together and then knead afterwards. Kneading is the name of the process when making dough. The basic dough ingredients are mixed together by hand until dough is formed. This can also be done easily by using a stand mixer with dough hooks attached.

Kneading can be very tiring. Take a rest. Let the dough that you kneaded rest as well. 1 hour should be enough to regain your strength. It is also enough for the dough to rise.

We are almost done with the dough. Knead it some more after it rose, and then cut into individual portions. Flatten these portions. That’s it!

Assembling Siopao and Steaming

I strongly suggest watching the video below see how this is done. The idea is to put the meat filling between the flattened dough and secure it. This might be tricky at first, but you will get used to it.

Steam the siopao for fifteen minutes. Do not forget to make your homemade siopao sauce.

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.

Do you have some food in mind that goes well with siopao? I would love to know.

Siopao Recipe

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

Siopao
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Siopao Asado Recipe

Steamed hot buns with a sweet meaty filling. Siopao asado can be enjoyed anytime. 
Course Bread
Cuisine Filipino
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people
Calories 786kcal
Author Vanjo Merano

Ingredients

Dough ingredients:

  • 2 cups water warm
  • 2 ½ tablespoons sugar added to yeast mixture
  • ½ cup sugar added to the flour mixture
  • 1 pouch dry yeast
  • 5 cups all purpose flour
  • 1 ¼ tablespoon baking powder
  • 6 tablespoon shortening

Filling ingredients:

  • 2 lbs pork chopped into small pieces
  • 3 tablespoon lard or shortening
  • 2 tablespoon garlic minced
  • 1 piece onion minced
  • 2 tablespoons cornstarch diluted in 1/4 cup water
  • 4 tablespoons soy sauce
  • 4 tablespoons sugar
  • 3 tablespoons oyster sauce
  • 1 tablespoons hoisin sauce
US Customary - Metric

Instructions

  • Cook the Asado filling by heating the shortening in a pan
  • Saute the garlic and onions
  • Put-in the pork and cook until the color of the outer part turns light brown
  • Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes.
  • Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside.
  • Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes
  • 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).
  • 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 ).
  • Knead the dough again then cut into individual slices (this will be the dough per individual siopao).
  • Flatten the dough until a round shape is formed using a rolling pin.
  • Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
  • Place the siopao in a steamer and steam for 15 minutes.
  • Serve hot with Panlasang Pinoy Siopao Sauce. Share and enjoy!

Video

Nutrition

Serving: 8g | Calories: 786kcal | Carbohydrates: 88g | Protein: 28g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 792mg | Potassium: 657mg | Fiber: 2g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 4.4mg | Calcium: 134mg | Iron: 5.1mg

How to Make Siopao

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Reader Interactions

Comments

  1. 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.

  6. I don’t normally eat anything else with my siopao. First of all, I only eat Goldilocks siopao ha-ha! It reminds me of relatives visiting our house as a kid. Plus, I don’t eat the meat inside. I just tear into the bread. Someone else usually eats the meat for me. It’s a comfort food issue. LOL

  9. 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.

  10. You have the best YouTube instructional video on How to Make Siopao.
    I’m giving you a 5 star rating for this.
    Keep producing more high quality instructional video.

  11. Hello,
    All the recipes that you are making are so delicious. I have been telling my sister-in-law about your site and the wonderful dishes you prepare. May I make a request for another siopao recipe, this time for Bolabola? My husband was given one and he liked it alot.
    Thanks in advance.

  12. hi sir! thanks for the recipes! it will really help me for my future projects.
    Btw sir is’t making siopao same with baking a asado roll?(pandesal na may palaman na asado?) can you give some recipes for pandesal with filling. like cornedbeef roll? adobo roll? thanks! i will really apprieciate it! do you have a baking class? thanks and god bless.

  13. 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.

  14. Your siopao was really really good. I liked the dough and the filling compare to the one you buy from the store. Thank you so much for sharing this recipe.

  15. Hi! It’s my first time here, I saw your video through pinoy channel and I think that your video-recipes are well explained and easy to do. I really want to try this recipe but unfortunately, I can’t find all purpose flour here in Italy, we have only wheat flour and rice flour. Can I use rice flour for the dough? Thanks!

  18. thanks for your vids, they are VERY helpful.
    Just wanted to ask, regarding the yeast. Is it the same as the ordinary Active Dry yeast?

    Very self-less of you to upload your recipes.. Proud to be Pinoy bec of people like you!
    God Bless!

  19. Kuya,
    I’m very excited to try this recipe soon and i know i can do it bec. your procedure is very easy & simple. I already tried the cassava cake & all my friends loved it. But you don’t include here in your video the ingredients & procedure on how to make the siopao sauce. Can you please post it or send it to my email? Thank you very much! Your website is the best. God Bless you!

  20. hello, I always watch your video and have tried cooking some of them. I love cooking and I find your recipes easy to prepare. I’m here in indonesia and want to try this one also for my husband but i couldn’t find hoisin sauce, is there any alternative for that?

    Thanks for sharing your knowledge
    Mabuhay ka kabayan

  22. Hello! I love siopao, especially when I drink my favorite cold soda along with it. Siopao and Mami is also a yummy combination. Whenever I eat siopao, I like putting sauce on it. Do you have a good recipe for the siopao sauce. Thank you.

  23. May I know if you have a good recipe for siopao sauce. Kasi I’d like to put sauce on the siopao while I’m eating it. Thanks.

  24. Mel, no need to wait after filling. you may steam it right away. Also you may use chicken or beef without changing the other ingredients. Hope this helps.

  25. made this siopao tonight and it was yummy…my canadian husband really liked it as well. i always thought it was so hard to make because my dad didn’t make it often the older i got…so i haven’t had it in at least 18 years…it was so nice to revive a long lost memory of something so tasty…thanks

  26. Hi kuya… Im from Netherlands and i just found out about this site.This is really indeed helpful esp to me who dont know anything about cooking but just fried eggs and such.Well i know how to cook adobo but only with my style but as i saw how its done here i feel sorry for myself…hahaha.. well my leche flan was a success last night..Roight now im trying siopao but i cant get the dough right.I used self-rising flour since i only have wheat flour.Was it okay? and i cant find shortening or lard so i putted oil.:( i cant even close the siopao.. its making me irritated.. i have a small patience and i get depressed easily.but i really want bad to make siopao coz my hubby really likes it..whats should i do.. Im steaming of my ‘palpak’ siopao now i dont know how will it turn out…Thanks for this site… thumbs up

  27. You can get that in any big grocery store if you are in the US. Instant dry yeast will do but please give more time for the dough to rise.

  28. thanks a lot to this site….can i ask u a question if u dont mind?

    WHAT IS THE DIFFERENT BETWEEN YEAST,SHORTENING,AND BAKING POWDER?
    and this three kind of ingredient can also use in pizza base? thanx more power to this site and keep it up

  29. Hello! It’s my first time on your website, and i really enjoy watching all food at the video. One of this day this weekend i will try to cook the Siopao, it looks good, and i been here at US for six years and never try to eat the siopao version of Vietnamese. i love the filipino recipe 😀
    Thanks to your website, very helpful sa mga taong beginners and don’t know how to cook…More power to your website and business!

  31. Dear Kuya,

    Merry Christmas and a Prosperous New Year to you and to your family. Greetings for your entire staff as well.

    I have been wondering what could be the other name for LARD/SHORTENNING, or otherwise can you advise me of other substitute for this ingredient since it is not available here in the UAE market.

    Thanks and more power to you always. You are a great help for all of us.

    Iman

  32. tol,

    nice to have found your website. I love cooking and would love to learn more if you can do a segment on how to make suman (suman inantala). Thanks.

  33. we tried this siopao both with pork and chicken..it was delisc! we cut back a little bit on the oyster and hoisen kasi mejo matabang na panlasa namin..but kuya u are the best!!!!andito ka ba sa states? may resto kau? at malay nyo po mapadpad kmi..hehehe..happy holidays po..

  34. Hi,

    Lagi kong naririnig itong kikyam but I don’t know what it is? Could someone tell me about it? Cheers, Thanks

  35. I am 29 weeks pregnant and craving for siopao and since we don’t have filipino grocery store nearby i just decided to give this a try and cook it. This is delicious!!! It’s definitely a keeper! I thought it would be hard to make but not at all! I am so proud of myself coz i’ve always wanted to make a homemade siopao. I am gonna share some to my family and friends.
    I can’t wait to try some of your recipe that i crave here. Thanks kuya for this delicious recipe! Godbless!

  36. Hi Kuya:),
    im 4 months pregnant for my first baby:) and since nand2 aq sa US
    im graving for filipino food. isa n dun ang siopao, and im glad i found your site. i watched it and one of this days im gonna try to do it as well as you did.
    more power to Panlasang Pinoy!

  37. Good Day…..Sir/Mam

    I Just want to ask if i will make this siopao how many days is the self life or the expiry…and is it ok to keep in the freezer for a day or more

    thanks

  38. Hi ,
    I just make siopao …. and its really nice I love it. Thanks for the recipe it helps a lot .

    Take care!!!

  39. I am new to this cooking — can you tell me where I can get shortening or what brand is available in the Philippines? Also can we buy yeast by the pouch? I have dry yeast in can in my ref.

    thanks!

  40. since i made this Siopao, my husband refuse to buy this bun anymore. he said, atleast he knows what kind of filling i put unlike the one you buy outside. thanks for a very detailed video. it helps a lot!

  41. Hi,

    just want to know the weight content of one (1) pouch of rapid yeast you used in siopao and pandesal. Can you please give the convertion in terms of grams and/or teaspoon. This is really a nice website. Thank you for sharing to us. God bless and Cheers.

  46. Hi Kuya
    I lived here in Australia; you know that we can get buy here when it comes to cooking. No question asked.
    I love Siopao Asado so i made it, I made the sauce as well. The filling was so yummy and very tasty i love it; but when it comes to the dough its a little bit disaster coz i cant even close it properly though i was watching your video too a bit hopeless, by the way its my first time too, the bottom of the dough became so thin after cooking and some of the sauce or filling are almost coming out it also a little bit flat what’s wrong with my dough? Please reply.

    • Weng, it seems that you are just having a hard time in doing the procedure. It is okay if you cannot follow the procedure in sealing the dough, you can always do it your way. In relation to the bottom being so thin, try not to put a lot of pressure when you flatten it so that it won’t be very thin. A little practice is all you need; I’m sure that you’ll do well next time.

  47. 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..

  48. 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!

  49. 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.

    • Ram, letting it rise the second time for 10 minutes before steaming will be better.

  50. 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.

  51. 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.

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

  54. 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!

  55. 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….

  56. 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!!!!!

    • Sure, but the texture and the taste will be a little different. If it fits your taste then I see no problem with it. 🙂

  61. 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

  62. 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 ….

  65. 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.

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

  67. 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.

  69. 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

  70. 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!

  72. 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.

  73. 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”.

  74. 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.

  75. 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 ?

  76. 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. 🙂

  77. 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?

  80. 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.

  81. Hi Bong,
    You could buy Lard in TESCO if you got a store there in Ireland. I am here in UK. You got that Lard along with the butter or just ask the sale person because British usually used it.

  83. 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.