Homemade Siopao Asado (Steamed Pork Buns) - Kawaling Pinoy

7/3/24, 5:03 PM Homemade Siopao Asado (Steamed Pork Buns) - Kawaling Pinoy
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Siopao Asado
 4.13/5  4 hrs 20 mins  193 Comments
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By: Lalaine Manalo

Posted: 07/07/2020 Updated: 07/10/2020
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Homemade Siopao Asado recipe is easy and fun to make. With a sweet and savory meat filling and
soft and fluffy bread, the steamed buns are just as good or even better than store-bought. Plus learn
the tips on how to make the buns pearly white!
https://www.kawalingpinoy.com/siopao-asado/ 1/35
Siopao Asado
If you've been following me on Instagram, you probably saw the photo I posted of my sorry
attempt on siopao making. A #majorfail!
They were so hard and dense; they would have put down Goliath to sleep.
I usually use refrigerated biscuits to cheat my way to a delicious siopao treat, but I wanted to
up my game and learn how to make the dough from scratch. It was easy enough to tweak the
Asado filling to get the right balance of sweet and salty I wanted, but the bun itself proved
more difficult.
I tried the many different variations I found online, but I just couldn't find the texture I was
looking for. I was ready to throw in my white towel when I saw a tutorial for Vietnamese
steamed buns on Youtube and it looked promising enough to get me back on my siopao
quest.
And the recipe was indeed spot on! The buns came out soft, fluffy, and pearly white; just the
way I like it.
Meat Filling
Siopao can be made with various fillings and the two most popular in Filipino cuisine are
bola-bola and pork Asado which we'll be using in this recipe.
To prepare the shredded meat, pork shoulder is braised in a mixture of soy sauce, oyster
sauce, sugar, and star anise until fork-tender and redolent of sweet and savory taste. The
resulting liquid is then thickened with a cornstarch slurry to use as a sauce for the
steamed buns.
Cool the filling before using as the escaping steam might tear the dough.
To simplify the process, it can be prepped in advance. Allow to cool completely, transfer
in an airtight container, and refrigerate for up to 3 days.
For variety, you can substitute boneless chicken thighs for the pork.
Siopao Dough
Please note that the amounts for the flour and sugar in the dough recipe are in weight
and not volume (grams vs cups). I suggest using a kitchen scale to ensure accurate
measurements and a more consistent product.
In a small bowl, combine the warm milk, yeast, sugar, and salt. Mix well and let stand for
about 5 to 10 minutes or until foamy. This step is to “prove” the yeast is alive and active.
Check the temperature of the milk to ensure it's at 105 to 115 F . If the milk is not warm
enough, it might not activate the yeast. Too hot and it might kill the yeast.
In a large bowl, combine the flour, the rest of the sugar, and baking powder. Stir until
well-incorporated.
Add the oil and squeeze a few drops of lime juice into the flour mixture to help whiten
the buns. Add the yeast mixture and stir until combined.
In the bowl, knead the dough for about 10 to 12 minutes or until smooth, elastic, and no
longer sticky. Adequately kneading the dough will result in a smooth steamed bun
without wrinkling.
Form the dough into a ball, cover with plastic film or a clean kitchen towel, and let rest
until doubled in size. Depending on the ambient temperature, this will take about 2 to 2
½ hours.
Bun Assembly
Turn the dough out on a flat working surface. Form into a long log and cut into ten pieces.
You can also use a weighing scale to ensure even size.
Form each dough into a ball and arrange in a single layer on a baking sheet. Cover with a
clean kitchen towel and let rise for another 30 minutes or until puffy.
Using a rolling pin, roll out the dough balls into a 4 to 5-inch flat disk. Make sure the
edges are thinner than the center to keep the filling from leaking.
Place a tablespoon or so of the shredded pork in the center. Try to keep the filling away
from the edges to make pleating easier.
Gather the edges and pleat around the filling. Pinch and twist to seal completely. Place
the prepared buns on a square parchment paper and let rest for another ten minutes.
Add a couple of tablespoons of vinegar to the steaming water which is again for whiter
siopao.
Arrange the dough in a single layer, about 1-inch apart on a steamer and steam for about
15 to 20 minutes. Steam on LOW heat to keep the buns from collapsing or deflating.
After steaming, turn off the heat and keep the lid on for about 3 to 5 minutes to prevent
the siopao from collapsing.
Remove the buns from the steamer and serve with the sauce. Careful! The filling may be
too hot!
Materials needed
mixing bowls
thermometer to check the liquid temperature, optional
food scale to weigh flour and sugar
rolling pin
wax or parchment paper, cut into 4 x 4-inch squares
steamer
How to serve and store steamed pork buns

Serve as a filling midday snack or a part of the main meal. Siopao and mami noodle soup
combo is one of the most iconic food pairings in the Philippines.
Store leftovers in a container with a tight-fitting lid and keep in the refrigerator for up to
3 days.
To freeze, arrange in a single layer with space in between on a baking sheet and freeze
until firm. When frozen, transfer to resealable bags or airtight containers and keep in the
freezer for up to 2 months.
To reheat, thaw in the refrigerator and steam for 3 to 5 minutes.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on
Facebook and Instagram!
4.13 from 148 votes
Siopao Asado
Siopao with pork asado filling is the ultimate Asian snack or appetizer. With soft, fluffy bread
and sweet and savory flavors, these steamed buns are hearty and tasty!
 Prep Time: 20 mins Cook Time: 1 hr 20 mins Rising: 2 hrs 40 mins
Total Time: 4 hrs 20 mins  Author: Lalaine Manalo  Course: Snack
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10 Servings
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Ingredients
For The Asado Filling
1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound pork butt or shoulder, cut into large chunks
2 cups water
⅓ cup soy sauce
2 tablespoons oyster sauce
3 tablespoons sugar
2 star anise
1 tablespoon cornstarch
For The Siopao Dough

260 ml warm milk (105 to 115 F)
2 teaspoons dry instant yeast
2 tablespoons sugar
½ teaspoon salt
500 grams all-purpose flour
2 teaspoons baking powder
100 grams sugar
2 tablespoons vegetable oil
lime
US CustomaryMetric
Instructions
For The Siopao Filling
1. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add pork and cook, turning as needed, until lightly browned.
3. Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-
dispersed. Bring to a boil, skimming scum that may float on top.
4. Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender.
Add more water in half cup increments as needed to maintain 1 1 /2 cups liquid.
5. With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks,
shred meat.
6. Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot
and bring to a boil.
7. In a bowl, combine cornstarch and bout ¼ cup water. Stir until smooth and cornstarch is
dissolved. Add half of the cornstarch slurry to the pot of meat and stir to distribute.
Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and
allow to cool.
8. In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the
remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3
minutes or until thickened. This well be the siopao sauce.
For The Siopao Dough

1. In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved.
Let stand for about 5 to 10 minutes or until the mixture is foamy.
2. In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil.
Mix well. Add a few drops of lime juice into the flour mixture.
3. Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to
mix and knead until the dough is smooth and no longer sticky.
4. Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or
until double in size.
5. Remove the dough from the bowl, place on a clean work surface, and form into a long
log.
6. With a knife, cut the dough into 10 equal size pieces and then form each piece into
smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30
minutes.
To Assemble Siopao Buns

1. On a clean working surface, place one piece of dough, and with a rolling pin, roll out into
about 4 to 5-inch diameter, making sure to get edges thinner than the center.
2. Place about a tablespoon of the meat filling in the center.
3. Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place
bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
4. Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel,
and allow to rise again for another 10 minutes.
5. In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of
vinegar to the steaming water (for whiter buns).
6. Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5
minutes to prevent the buns from deflating.
7. Remove from steamer and serve with the asado sauce.
Video
Nutrition Information
Calories: 382kcal, Carbohydrates: 59g, Protein: 16g, Fat: 8g, Saturated Fat: 3g, Cholesterol:
29mg, Sodium: 909mg, Potassium: 385mg, Fiber: 2g, Sugar: 18g, Vitamin A: 40IU, Vitamin C:
1mg, Calcium: 88mg, Iron: 3.3mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data
is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other
online calculators.”
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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and
Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy
cooking! Read More
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Kalihim Siopao Bola-Bola
4.13 from 148 votes (119 ratings without comment)
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Nikki
Posted on 4/9/23 at Posted on 4/9/23
My husband loves the pinay dishes I make but is allergic to pork. Could I use Chuck roast
instead of pork butt?
Reply
Lalaine Manalo
Yes, you can 🙂
Reply
Ph
I used the recipe many times and shared siopao to my friends that are picky eaters and their
respond are overwhelming , heart fattening . Their appreciation are so encouraging .

Your recipe is easy to follow and so perfect for beginners like me. Thank you
Reply
Lalaine Manalo
You're very welcome 🙂
Reply
Eunice
The best dough recipe, very soft and fluffy, tastes good too.
Reply
Lalaine Manalo
Thank you for your feedback. Finding this siopao dough took a lot of research, so
I'm glad you liked it. 🙂
Reply
Mares
I followed this recipe & was successful! Everyone loved the dough & the pork filling. I’ve
made many batches already, but with only one star anise to make that flavor a little subtle.
Now I make the filling in advance bc it’s time consuming. Otherwise, the whole process will
take up most of your whole day.
Reply
Edgar Torres
Perfect
Reply
Sunshine
My grandma was so mad at me because i put sugar on it just like from the instruction and
comes out as sweet.
She said siopao dough has no sugar, i dont know if its true or its just for her taste...
Reply
VANGIE SERRANO
Hi Lalaine,
How can we place the order if we want something
Reply
Jackie
i love making siopao, but lately my siopao after steaming will flaten and/or wrinkle on top.
what am i doing wrong? what's causing this to happen?
Reply
Emma salyer
Thank you for sharing your recipe I've been looking for perfect n soft siopao I will try this
tomorrow thanks again
Reply
Divine Grace Domine

Can i use bread flour instead if all purpose flour?
Reply
Joy Huff
Perfect dough and filling! Thank you!
Reply
Assia
Really good! Instead of making the buns, I got the folder buns from my local Chinese market.
Reply
Bryan
...why doesn't my mixture of milk, a packet of instant dry yeast, and salt become as foamy as
the one shown in the video. I followed it thoroughly twice, and both times it wasn't foaming.
What I did:
Heated milk to 105 f(accidentally went to 140, had to let it cool).
Poured milk onto glass bowl.
Added Organic Instant dry yeast packet
Added 1/2 teaspoon of salt
Stirred and waited 5 min..10 min.. 15 min
Nothing, no foaming whatsoever.
Reply
Lalaine Manalo
I'm sorry to hear about the yeast. If it doesn't foam, the yeast is probably dead.
Either from the heated milk or a bad batch from the store.
Reply
Nikki
Also sugar is usually the activator. I’m excited to try this recipe.👍
Reply
Grace
Good day po. I just want to ask if have you encountered po na nagkaroon ng brown spots ang
siopao? Di naman po dahil sa leakage ng sauce, sa bun po mismo. Ano po kaya ang reason?
Thank you.
Reply
Suzette
Love this recipe! It came out so Perfect 👌 😍 with all your recipes they are simple to follow!
I don't make mistakes at all...You are the best Lalaine🥰😘 now I become a better baker and
a cook 👩‍🍳❤😍 thanks again 😚
Reply
Lalaine Manalo
Thank you so much, Suzette. I'm glad you find the recipes helpful. Happy cooking!
Reply
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My name is Lalaine and welcome to Kawaling Pinoy. Here you’ll find hundreds of
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7/3/24, 5:03 PM Homemade Siopao Asado (Steamed Pork Buns) - Kawaling Pinoy

 Subscribe To Updates & Get A Filipino Recipe Book!

Home  Bread And Baked Goods

Jump to Recipe Video  Print 

By: Lalaine Manalo

3278 Share Pin Email

How to serve and store steamed pork buns

4.13 from 148 votes

For The Siopao Dough

For The Siopao Dough

To Assemble Siopao Buns

Did You Make This?

About Lalaine Manalo

Previous Post Next Post

4.13 from 148 votes (119 ratings without comment)

Notify me via e-mail if anyone answers my comment.

respond are overwhelming , heart fattening . Their appreciation are so encouraging .

How can we place the order if we want something

Divine Grace Domine

Perfect dough and filling! Thank you!

Nothing, no foaming whatsoever.

Beef Caldereta Bistek

Lumpia Shanghai Chop Suey

Chicken Curry Kutsinta

Mango And Cream Cheese Turon Hawaiian Bread Pudding

Maja Jubilee Chicken Salad Sandwich Spread

Ube Cheese Pandesal Biscocho

Cheese Puto Filipino Coconut Macaroons

Cheese Cupcakes Pinipig Shortbread Cookies

Buko Pie (Filipino Coconut Pie) Crema De Fruta

Get Our Free Top 10 Recipe eBook!

I agree to email communication from Kawaling Pinoy. *

Privacy & Terms Contact

© 2024 Kawaling Pinoy Site Credits

Recipe Ratings without Comment

Something went wrong. Please try again.

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