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Siopao (Filipino Steamed Dumplings)

Siopao (Filipino Steamed Dumplings)

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 55 m
MCCACJ

MCCACJ

Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
  2. Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
  3. Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
  4. Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
  5. Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Gail Cobile
46

Gail Cobile

10/5/2010

You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me there will be 28 more!! Thank you for sharing and for such clear instructions.

rowena
33

rowena

6/22/2011

I tried this recipe but I did activate the yeast first by using warm water and adding 1 Tbsp of sugar, set it aside until spongy bubbles appears on top of it. Then you can mix it to the flour mixture. I also let the dough with fillings rise for 15 minutes before steaming it.

ivy
26

ivy

11/16/2010

I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.

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