These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao. The toasted or baked siopao and the fried siopao. Before, I was a little confused about those two. I thought they are the same but when I made a little research, they are very different. The fried siopao is fried, not baked. Fried siopao is steamed first then fried using a greased skillet. It is not deep fried, just searing the bottom side until it becomes brown. It’s up to you if you want the top side fried too. On the other hand, toasted siopao is baked directly in the oven without steaming. So when it is cooked, the texture is similar to bread with meat fillings. It reminds me of an asado roll.
To make the siopao dough; In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes. Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture. Then add the softdrinks on the mixture while stirring. When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking. Press and fold the dough a few times to make it smooth. Then form it into a ball and put it in a large greased bowl. Cover it with a moist towel and let it rise for an hour. To see the rest of the recipe with the exact measurement of ingredients, continue reading.
How to Cook Toasted (Baked) Siopao and Fried Siopao
These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao.
Prep Time2hrs
Cook Time1hr
Total Time3hrs
Course: Dimsum
Cuisine: Filipino/Chinese
Keyword: baked siopao, toasted siopao
Servings: 8servings
Calories: 330kcal
Author: Manny
Ingredients
Ingredients for the siopao dough:
3/4kilo all-purpose flour
350mlevaporated milkwarm
1cuporange softdrinkse.g. Mirinda
1/2cuplukewarm water
2tsp.active yeast
1/2cupsugar
Ingredients for the siopao filling:
500gramsground pork
1/2cuponionschopped
2eggsbeaten
1/4cupsesame oil
1Tbsp.light soy sauce
2Tbsp.hoisin sauce
Salted eggsquartered
1pc chorizosliced
Instructions
How to make siopao dough:
In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.
Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.
Then add the softdrinks on the mixture while stirring.
When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.
Press and fold the dough a few times to make it smooth.
Then form it into a ball and put it in a large greased bowl.
Cover it with a moist towel and let it rise for an hour.
How to make the siopao filling:
Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.
Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.
To assemble the siopao:
Take the risen dough and punch it. Fold and punch it again repeatedly.
Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
Fill the center with the filling, a piece of salted egg and a slice of chorizo.
Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
To make fried siopao:
Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.
In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.
Add about 1/4 cup water on the skillet and cover.
Lower the heat and let it steam for four minutes more.
To make toasted or baked siopao:
Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.
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Author Bio
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
gud day. ask lng po ako. ano po ang dapat ihalo / ilagay sa toasted siopaa para po hindi madaling mapanis. ititinda ko po kasi, gsuto kung magtatagal ang siopaa hanggang 30 days
Hi thanks po sa mga good recipes the you are posting , Ask ko lng po yuń sa toasted siopao filling after combining po ba yung ingredients will I still have to cook it or It will be cook pag nilagay ko na sya sa oven ?
Hi, thank you for sharing your recipe, gusto ko po kasing pang business eto, pwde po bang malaman ang costing ng siopao asado at bola-bola.
Hi Mae,
Itong toasted siopao po ba sinasabi nyo or yung ordinary siopao asado at bola-bola?
Para san po yung softdrinks and bakit po mas preferred ang orange flavour?
Hi Dana, I think it has something to do with the color when you cook the toasted siopao.
Maraming salamat po sa sagot nyo. I wish you more success, Kuya Manny and God bless.
gud day. ask lng po ako. ano po ang dapat ihalo / ilagay sa toasted siopaa para po hindi madaling mapanis. ititinda ko po kasi, gsuto kung magtatagal ang siopaa hanggang 30 days
Hi kuya Manny, thanks a lot for sharing your wonderful recipes, I learned a lot from you. May I know po how many cups is 3/4 kilo all purpose flour?
Hi Gloria, 3/4 kilo of flour is about 6 cups.
thanks for sharing your recipes, you’re a big help to us who are trying to cook on our own efforts. May God bless you more.
Hi Jade, thanks for the kind words!
Hi I’m lei this website can help a lots of Filipino to build a business
Hi thanks po sa mga good recipes the you are posting , Ask ko lng po yuń sa toasted siopao filling after combining po ba yung ingredients will I still have to cook it or It will be cook pag nilagay ko na sya sa oven ?
Hi Maria Bas,
No need to cook the filling. It will be cooked when you bake the toasted siopao or when you steam and fry the fried siopao.