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Siopao

tophergrace08's picture
*Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand. It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well. Outside of the Philippines, many Filipino restaurants offer variants of siopao with local ingredients ranging from Spam and canned pineapple in Hawaii, to haute cuisine concoctions involving Pate d'Foie Gras and truffles. (Citation needed.) Types of Siopao Bola-bola Siopao- sweet bun filed with ground pork. Siopao Asado- sweet bun filled with barbecue pork. Siopao Macale- sweet bun filled with a spicy ground beef and onions. Siopao Penaflorida- sweet bun filled with boneless chicken adobo and garlic, made popular by Filipino pastry entrepreneur Mark P. Penaflorida. Siopao Adan- sweet bun filled with hard boiled egg or salty egg. *all definitions here are taken from wikipedia
Ingredients
  Dry yeast 3 Teaspoon
  Luke warm water 1 1⁄2 Cup (24 tbs)
  Sugar 4 Tablespoon
  Shortening 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Chicken breast 1⁄2 Kilogram (previously boiled half kilo chicken preferably breast part, boil in water together with 3 whole eggs add 1 teaspoon of salt. drain. strip into small pieces.)
  Water 1⁄2 Cup (8 tbs)
  Onion 1 Cup (16 tbs), finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Soy sauce 3 Tablespoon
  Sesame oil 3 Tablespoon
  Sugar 2 Tablespoon
  Cornflour/Corn flour 2 Tablespoon
  Ground black pepper 1 Teaspoon
  Hard boiled eggs/Salted eggs 3 , cut into thin slices or tiny cubes
  Hoi sin sauce 3 Tablespoon
  Msg 1 Teaspoon
  Rice flour/Dim sum flour 4 Cup (64 tbs)
  Baking powder 1 Tablespoon
Directions

the dough of the siopao bun:
dissolve yeast in lukewarm water.
add sugar and 3 and half cups of rice flour, baking powder and mix to make a soft sponge like dough. squeeze and beat thoroughly or mash. transfer to a floured board and knead with your hands, using a pushing motion, until the dough is smooth. keep doing this for about an 20- 40 minutes. (really depends on the quality of the flour)
set aside on a lightly oiled large bowl (large enough, to hold the dough once it expands or rise), cover it with a clean slightly damp cloth or towel and wait for it to rise until almost or double in size. (for some say 20 - 30 minutes). after reaching the expected size, add the remaining flour and 1/4 cup shortening. mix well. knead until smooth. punch down once, re-cover with the cloth or towel and leave to rise again for another 30 minutes. but sometimes me and my dad waited for about 2-3 hours! just be patient and just wait until it almost double in size. (again, this all really depends on the quality of flour).
once the dough is set, divide the dough into two. now form each half into a rod by hand-rolling it on the board. cut each rod into 12-24 pieces (the more the number, the lesser the size of the dough becomes). take a piece of dough and flatten it with your hands, pulling the sides to form a circle or balls. set aside on a clean, dry surface.

the filling of the siopao bun:
in a sauce pan, heat oil. saute garlic and onion.
reduce heat, add chicken strips and cook till lightly brown
now add water, soy sauce, , sugar, ground pepper, , and corn starch or corn flour, hoi sin sauce, MSG
stir continuously until sauce boils, reduce heat. if you want the filling to be thick, add in more of the cornstarch.
let it simmer uncovered for 2 minutes. turn off heat.
add the chopped hard boiled eggs to the cooked filling, stir in to mix. set aside.
once cool, freeze it to the freezer. (this is optional, for some they just let it cool for 5 minutes or so then starts filling in the buns. i find it so messy and difficult. my dad came to the idea of freezing it then thaw it a lil' bit so it's just the perfect time to start filling in the siopao buns if the filling is a bit solid).

on how to fill the siopao buns:
take each ball of dough and roll out on floured surface.
place one round of dough in palm of hand.
flatten or deepen a bit the top of the dough and put one table spoon of filling in center of siopao dough.
press edges of dough together.
take the 2 ends of bun, bring them up over the pinched edge and twist together firmly.
cut 12 pieces of wax or greaseproof paper into 3 inch square. or depending on the number of ball doughs you've made. a plain coupon bond will also do just fine.
brush one side of the paper lightly with oil if using only a coupon bond.
place the bun upside down, so the smooth rounded side is uppermost.
or just simply place each siopao on a piece of wax paper or greaseproof paper.
arrange on a steamer. keep doing this to the rest of the stuffed dough buns. just set aside excess stuffed dough buns if steamer is full. can also be stored frozen and steamed in the future.

on steaming the siopao buns:
i steam the buns in a 3 layer aluminum steamer setting but originally done in 4-5 layers of native steamer of bamboo setting. with the ground floor comprising water with vinegar---before i forget, don't forget the vinegar as i always forgot even now. vinegar would certainly help to keep your buns white and attractive. the second layer is empty. the third or upper most layer is where i place the siopao buns to steam.
steam the stuffed siopao buns for approximately 12-20 minutes or the siopao buns are a bit soft already.

enjoy a deliciously unique treat!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Filipino
Course: 
Breakfast
Taste: 
Sweet
Method: 
Steamed
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
12
Story
this is one of my favorite snack!
Subtitle: 
chicken filled steamed bun

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12 Comments

Annie Calupitan's picture
Now I realized its vinegar that makes the Siopao white and not as what someone told me, she said it is "tawas" included in the making of the dough to make it white.
jms's picture
i've read that too, you just add vinegar to your mixture and it will whiten the siopao when its cooked. BTW, have you tested it yourself? Here in London the flour all seems to be yellowish and not really that white.
pinky's picture
if i put vinegar in the water it doesnt smell sour or something? iv been searching how to make my bun white thanks for the tip
Anonymous mokya or momoy's picture
vinegar makes siopao bit white,but when you really wanted to make it whitier,try to use mixture of all purpose and cake flour,rice flour or dimsum flour.
mz.13th's picture
f ever u add whitewine n ur sopao mixture, wat is d measure???
Dora17's picture
wow..thanks for the info..i really love siopao, and i want to make it as a business..
sussie's picture
does any venigar would do?orit has to be a special one
Anonymous's picture
I have tried it a couple of times with normal vinegar
Marieta.Tubaa.Olausson's picture
I want tolearn more deffirent recipes of Pilipino foods
lin's picture
i was really wondering of the rice flour,you meant to say this our rice for cooking we will use this,i mean have it grind and this i can use for the dough?pls,inlighten me,i am really interested in making siopao.thank you sir and more power
Anonymous's picture
Lin, Please use the readymade rice flour available in the market. Please donot grind the rice at home and use it.
Anonymous's picture
what is the proportion of vinegar to water used to steam siopao that will make it white? Also, what is the proportion of cake flour to all purpose flou to make siopao even whiter? Pls help because I've tried it twice already and the buns still look dark or yellow.