Siopao Filipino Steamed Buns Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the filling.

Active dry yeast: Helps the dough rise, making it light and fluffy.

Warm water: Activates the yeast and combines the dough ingredients.

Vegetable oil: Adds moisture and richness to the dough.

Salt: Enhances the flavor of the dough.

Pork shoulder: The main protein for the filling, providing a rich and savory taste.

Soy sauce: Adds a salty, umami flavor to the filling.

Oyster sauce: Contributes a deep, savory flavor to the filling.

Onion: Adds sweetness and depth to the filling.

Garlic: Provides a fragrant, savory note to the filling.

Water: Used to create the slurry and cook the filling.

Cornstarch: Thickens the filling when mixed with water.

Salt and pepper: Season the filling to taste.

When preparing the dough for siopao, ensure that the water used to activate the yeast is warm, but not too hot, ideally around 110°F (43°C). This temperature helps the yeast to activate properly without killing it. Additionally, when kneading the dough, aim for a smooth and elastic texture, which typically takes about 10 minutes of kneading. This will help the buns to have a light and fluffy texture once steamed.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a slightly chewier texture.

• sugar - Substitute with honey: Honey adds a different flavor profile and can keep the buns moist.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also flavorful and tender when cooked, making them a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory flavor that can mimic the taste of oyster sauce.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used as an alternative to black pepper.

• Allow the siopao to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the cooled steamed buns in an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To reheat refrigerated siopao, steam them for about 5-7 minutes until heated through. Alternatively, you can microwave them for 1-2 minutes, but be sure to cover them with a damp paper towel to maintain moisture.

• For longer storage, freezing is the best option. Arrange the cooled buns on a baking sheet lined with parchment paper, making sure they are not touching each other. Freeze them for 1-2 hours until they are firm.

• Once the siopao are frozen solid, transfer them to a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, thaw the frozen buns in the refrigerator overnight. Reheat them by steaming for 10-15 minutes until they are hot and fluffy. Avoid microwaving frozen siopao directly as it can result in uneven heating and a rubbery texture.

• If you prefer a quicker method, you can reheat the frozen siopao directly from the freezer by steaming them for 20-25 minutes. This method ensures they are heated evenly and retain their soft texture.

• For an extra touch of flavor, brush the buns with a little vegetable oil before reheating. This adds a slight sheen and enhances the overall taste.

• Always check the internal temperature of the siopao to ensure they are heated through. They should reach an internal temperature of 165°F (74°C) for safe consumption.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the siopao on a piece of parchment paper to prevent sticking.
  3. Steam the buns for about 5-7 minutes until they are heated through.

• Microwave Method:

  1. Wrap each siopao in a damp paper towel.
  2. Place them on a microwave-safe plate.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure they are evenly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the siopao in aluminum foil to prevent drying out.
  3. Bake for 10-15 minutes until they are heated through.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of water to the pan and cover with a lid to create steam.
  3. Place the siopao in the pan and steam for 5-7 minutes until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the siopao in the basket, ensuring they are not touching.
  3. Heat for 3-5 minutes until they are hot and slightly crispy on the outside.

• Mixing bowl: A large container used to combine ingredients for the dough and filling.

• Measuring cups: Essential for accurately measuring the flour, sugar, and water.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt, yeast, and oil.

• Wooden spoon: Useful for stirring the yeast mixture and combining the dough ingredients.

• Whisk: Helps to mix the yeast with warm water and a pinch of sugar until frothy.

• Knife: Needed for dicing the pork shoulder and chopping the onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Garlic press: Convenient for mincing garlic cloves.

• Frying pan: Used to sauté the garlic and onion, and cook the pork filling.

• Spatula: Helps in stirring and mixing the filling ingredients while cooking.

• Measuring jug: Useful for measuring liquids like water and soy sauce.

• Rolling pin: Assists in flattening the dough pieces before adding the filling.

• Parchment paper: Prevents the buns from sticking to the steamer.

• Steamer: Essential for steaming the buns until they are cooked through.

• Kitchen scale: Optional but useful for dividing the dough into equal pieces.

• Small bowl: Used for mixing the cornstarch slurry.

• Tongs: Handy for placing and removing the buns from the steamer.

• Timer: Helps to keep track of rising and steaming times.

Prepare the filling: Make the pork filling a day ahead and refrigerate it. This allows the flavors to meld and saves time on the day of preparation.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment. This speeds up the process and ensures a smooth, elastic dough.

Pre-cut parchment squares: Cut parchment paper into squares beforehand. This makes it easier to place the buns on them for steaming.

Double batch: Make a double batch of siopao and freeze the extras. They reheat well and save you time for future meals.