If you’re looking to bring the ultimate Asian comfort food into your own kitchen, Siopao (Steamed Bun) is the dish to try. There’s something completely irresistible about these fluffy buns hiding a rich, savory filling—each bite is soft, satisfying, and packed with bold umami flavors. Whether enjoyed as a snack on a busy afternoon or served up for a delightful sharing meal, Siopao (Steamed Bun) never fails to brighten the table. And the best part? It’s easier than you think to make fresh, homemade buns that taste better than anything from a takeout box.
Ingredients You’ll Need
Making Siopao (Steamed Bun) calls for familiar, pantry-friendly ingredients that transform into something truly special. Every element here plays a role: the perfectly pillowy dough, the savory-sweet pork or chicken filling, and optional extras that you can add for a personal touch.
- All-purpose flour: Gives the buns their signature soft, cloud-like texture, crucial for that authentic steamed bun feel.
- Active dry yeast: Helps the dough rise, resulting in those beautifully fluffy buns you see in your favorite bakeries.
- Sugar: Adds a gentle sweetness, balancing the savory filling and enhancing the bun’s golden color.
- Salt: Just a touch brings out all the other flavors in both dough and filling.
- Warm water: Activates the yeast and binds the dough, making it smooth, tender, and easy to work with.
- Vegetable oil: Keeps the dough moist and supple, so your Siopao (Steamed Bun) never turns out tough or dry.
- Oil for filling: Starts the sauté and brings richness to the pork or chicken filling.
- Garlic: A classic aromatic base—nothing kicks off flavor quite like freshly minced garlic.
- Onion: Adds subtle sweetness and depth to the meat filling.
- Pork shoulder or chicken thighs: Pick your protein—both offer juicy, tender texture and rich flavor, perfect for hearty buns.
- Soy sauce: Source of deep umami and rich color for the filling.
- Oyster sauce: Brings a complex, slightly briny sweetness that’s iconic in this dish.
- Hoisin sauce: Adds a hint of sweetness and spice for that extra layer of flavor.
- Cornstarch slurry: Thickens the filling to the right consistency, so it stays inside the bun.
- Ground black pepper: Just enough heat to bring everything together.
- Optional slices of boiled egg or Chinese sausage: A traditional twist for extra flavor and surprise in every bite.
How to Make Siopao (Steamed Bun)
Step 1: Prepare the Dough
Begin by dissolving the yeast and just a spoonful of sugar into warm water—think bath water warm, not hot. Let it sit for about 10 minutes until it bubbles up and gets frothy, a sign your yeast is awake. Mix flour, the rest of your sugar, and salt in a large bowl. Pour in the yeast mixture followed by oil, and knead it all together for about 8 to 10 minutes. You’ll know it’s ready when your dough feels silky-smooth and a little springy. Set it aside, covered, and let it rise for about an hour, or until it doubles in size.
Step 2: Cook the Filling
While your dough is rising, it’s filling time! Heat a tablespoon of oil in a skillet over medium heat, then toss in the garlic and onion and sauté them until they smell absolutely heavenly. Add your choice of finely chopped pork shoulder or chicken thighs, letting them brown and release their juices. Stir in soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper. Let the mixture simmer gently—the meat will turn tender and the flavors meld together. Thicken it up with the cornstarch slurry, cook another minute or two until glossy, then set the pan aside to cool completely.
Step 3: Fill and Shape the Buns
Once your dough has puffed up nicely, punch it down to release any air bubbles and divide it into 10 equal portions. Flatten each piece into a disc, aiming for about 4 inches wide. Place a generous spoonful of cooled filling right in the center, add a slice of boiled egg or Chinese sausage if you like tradition, then gather the edges of the dough up and pinch to seal the bun. Flip it over, seam side down, and place each bun on a square of parchment so they won’t stick.
Step 4: Proof and Steam
Let your shaped Siopao (Steamed Bun) rest while you heat up the steamer—just 15 minutes is enough for a final rise. Steam the buns over boiling water in a bamboo or metal steamer, making sure there’s a bit of space between each so they can puff up without sticking together. In about 15 to 18 minutes, you’ll open the lid to soft, steaming clouds of goodness, ready to eat and impossible to resist!
How to Serve Siopao (Steamed Bun)
Garnishes
A classic Siopao (Steamed Bun) hardly needs a thing, but a quick brush of oil on top right after steaming gives the buns an appetizing shine. A light sprinkle of finely chopped green onions or toasted sesame seeds can add color and a little fresh pop. And for dipping, try a dish of soy sauce, chili garlic sauce, or a sweet-savory siopao sauce on the side.
Side Dishes
Make a meal of it by pairing your Siopao (Steamed Bun) with a crisp Asian slaw or a bowl of simple, clear soup like miso or chicken broth. These fresh, light sides cut through the richness of the filling and make the whole experience even more satisfying. Some like a cup of hot tea or sweet, milky coffee on the side—the perfect complement to this cozy bun.
Creative Ways to Present
Stack your buns in a bamboo steamer for a stunning table presentation, or serve them on a big wooden board with little bowls of dipping sauces for sharing. For parties, decorate with edible flowers or nestle them together with colorful pickled veggies to bring an extra spark to the plate. Kids especially love seeing miniature Siopao (Steamed Bun) made in smaller sizes as bite-sized treats.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover buns (a rare occurrence!), store them in an airtight container in the fridge. They’ll stay fresh and soft for up to three days—just make sure they’re completely cooled before sealing to avoid sogginess.
Freezing
Siopao (Steamed Bun) freezes beautifully, which means you can always have some on hand for quick snacks or unexpected guests. Freeze them uncooked on their parchment squares, then transfer to a zip-top bag once solid. Steam straight from frozen, adding a couple more minutes to the steaming time for fresh-out-of-the-steamer fluffiness.
Reheating
To revive day-old buns, simply re-steam them for 3 to 5 minutes until they’re warm and soft again. You can also microwave them for about 30 seconds wrapped in a damp paper towel, but nothing beats the gentle magic of a quick steam for restoring their just-made texture.
FAQs
Can I make Siopao (Steamed Bun) with a vegetarian filling?
Absolutely! Swap out the pork or chicken for chopped mushrooms or extra-firm tofu, and adjust the flavorings to taste. The texture holds up beautifully, and the savory filling is just as satisfying without the meat.
What’s the best way to seal the buns so they don’t open during steaming?
Be sure to firmly pinch the dough together at the top, and give each bun a gentle twist before placing seam side down. Resting the buns for 15 minutes before steaming also helps the dough relax and hold its shape.
Can I prepare the dough in advance?
Yes, you can let the dough rise in the fridge overnight for more flexibility or to develop a deeper flavor. Just pull the dough out to room temperature before shaping and proofing your buns the next day.
Is it okay to use a metal steamer instead of bamboo?
Either type Main Course, Snack. Just line it with parchment or cabbage leaves to prevent sticking.
What’s the secret to the fluffiest steamed buns?
The fluffiest buns come from giving the dough enough time to rise, using fresh yeast, and making sure not to over-knead. Keep your steaming setup tightly covered so the precious steam doesn’t escape, and avoid peeking while cooking to maintain that hot, steamy environment for the perfect texture.
Final Thoughts
There’s a genuine joy in making and sharing Siopao (Steamed Bun) fresh from your own kitchen—nothing brings people together quite like homemade, pillowy buns hiding a heart of savory goodness. Give it a try, and don’t be surprised if these buns earn a regular spot at your table. Happy steaming!
Print
Siopao (Steamed Bun) Recipe
- Prep Time: 1 hour 30 minutes (including dough rise)
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 buns
- Category: Main Course, Snack
- Method: Steaming
- Cuisine: Filipino, Chinese-Inspired
- Diet: Non-Vegetarian
Description
Siopao, a popular Filipino and Chinese-inspired steamed bun, is a delicious and satisfying snack or main course. These soft and fluffy buns are filled with a savory mixture of meat and aromatic seasonings, making them a flavorful treat for any occasion.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons vegetable oil
For the filling:
- 1 tablespoon oil
- 2 garlic cloves (minced)
- 1 small onion (chopped)
- 1/2 pound pork shoulder or chicken thighs (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/4 teaspoon ground black pepper
Optional: sliced boiled eggs or Chinese sausage for filling
Instructions
- Prepare the dough: Dissolve yeast and sugar in warm water, let sit, then mix with flour, sugar, salt, and oil. Knead until smooth, then let rise.
- Make the filling: Sauté garlic and onions, add meat and seasonings, simmer until tender. Thicken with cornstarch slurry and cool.
- Assemble the buns: Divide dough, fill with meat mixture, seal, and let rest. Steam for 15–18 minutes.
Notes
- You can freeze uncooked buns for later. Steam straight from frozen for 20–22 minutes.
- Substitute meat with mushrooms or tofu for a vegetarian version.
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 5g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
