Siopao Asado

The recipe for Siopao Asado at home is simple and delicious. With sweet and savory meat fillings and soft and spicy bread, steamed buns are better or even better than those bought at the store. Plus, learn how to make Bannu Pearl White!

If you’ve been following me on Instagram, you’ve probably seen the picture I posted of my apologetic attempt to make Siopao. A #big failure!

They were very hard and dense. They would put Goliath to sleep.

I usually use refrigerated biscuits to trick my way to a delicious seopo treat, but I wanted to enhance my game and learn how to make dough from scratch. It was easy to adapt Asado Filling to get the right balance of sweet and salty, but Ben himself proved to be more difficult.

I tried many of the variations I found online, but I couldn’t find the structure I was looking for. I was ready to put on my white towel when I saw a tutorial for Vietnamese Steamed Benz on YouTube and it seemed quite hopeful that they would bring me back in search of my Siopao.

And the recipe was really in place! Buns turned out soft, fluffy, and pearly white; The way I like it.

Filling the meat

Siopao can be made with a variety of fillings, and the two most popular Filipino dishes are bola bola and pork asado, which we will use in this recipe.

  • To prepare the chopped meat, the pork shoulder is boiled in a mixture of soy sauce, oyster sauce, sugar, and star fennel until the fork is soft and has a sweet and delicious taste. The resulting liquid is thickened with corn starch mud to be used as a sauce for steamed buns.
  • Cool the filling before use as the steam coming out can tear the dough.
  • To simplify the process, it can be prepared in advance. Allow to cool completely, transfer to an airtight container, and refrigerate for 3 days.
  • For variety, you can substitute boneless chicken thighs for pork.
  • Siopao flour

  • Please note that the amount of flour and sugar in flour composition is in weight and not volume (grams vs. cups). I recommend using a kitchen scale to ensure accurate measurements and a more consistent product.
  • In a small bowl, combine hot milk, yeast, sugar and salt. Mix well and let stand for about 5 to 10 minutes or until foaming. This step is to “prove” that the yeast is alive and well.
  • Check the temperature of the milk from 105 to 115 F. If the milk is not hot enough, it cannot activate the yeast. It is very hot and can kill the yeast.
  • In a large bowl, combine flour, remaining sugar, and baking powder. Stir until well combined.
  • Add oil to the flour mixture and squeeze a few drops of lime juice to help whiten the buns. Add the yeast mixture and stir until combined.
  • In a bowl, knead the dough for about 10 to 12 minutes or until smooth, elastic and sticky. Properly kneaded dough will make a smooth steamed pair without wrinkles.
  • Shape the dough into a ball, cover with a plastic film or clean kitchen towel, and let it rest until it doubles in size. Depending on the ambient temperature, this will take about 2 to 2 1/2 hours.
  • Ben Assembly

  • Roll the dough to a flat working surface. Make into a long log and cut into ten pieces. You can also use a weight scale to ensure uniform size.
  • Roll each dough into a ball and arrange in a single layer on a baking sheet. Cover with a clean kitchen towel and let stand for another 30 minutes or until it swells.
  • Using a rolling pin, roll the dough balls into a 4 to 5 inch flat disc. Make sure the edges are thinner than the center so that the filling does not leak.
  • Place a tablespoon or more of chopped pork in the middle. Try to keep the filling away from the edges so that pleating is easy.
  • 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 two tablespoons of vinegar to the boiling water to whiten the white soup.
  • Arrange the dough in a single layer, about 1 inch apart on the steamer and steam for about 15 to 20 minutes. Steam on low heat to prevent bunnies from falling or falling.
  • After steaming, turn off the heat and keep the lid on for about 3 to 5 minutes to prevent the soup from falling off.
  • Remove the beans from the steamer and serve with the sauce. Be careful! The filling can be very hot!
  • Essential materials

  • Mixing cups
  • Thermometer to check the temperature of the liquid, optional
  • Food scale for weight of 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.
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