Toasted Siopao and Fried Siopao

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.

The Evolution of Siopao: A Culinary Journey of Toasted and Fried Varieties

In the bustling streets of the Philippines, one can find a delightful treat that has captured the hearts and taste buds of many – siopao. This steamed bun filled with savory meat has been a staple in Filipino cuisine for generations. However, in recent years, siopao has undergone an exciting evolution, giving birth to two distinct variations: toasted and fried siopao.

The Tale of Fried Siopao

Picture this: a fluffy bun, steamed to perfection, with a filling so flavorful it’s a party in your mouth. Now, imagine taking that heavenly creation and giving it a crispy twist. This is the magic of fried siopao.

This siopao takes the traditional steamed bun and gives it a whole new character. The buns are first steamed until they are light and airy. Then, they are carefully placed in a greased skillet, where they are fried to achieve a golden-brown crust on the bottom. This cooking method adds a delightful crunch to the soft and savory bun, creating a texture that is simply irresistible.

The Rise of Toasted Siopao

On the other end of the spectrum lies  toasted siopao, a baked version of the classic steamed bun. Unlike its steamed counterpart, this siopao is baked directly in the oven, giving it a bread-like texture that is both hearty and satisfying.

When you bite into a piece of this siopao, you are greeted with a firm exterior that gives way to a warm and flavorful filling. It’s like biting into a savory sandwich, but with the unique twist of Filipino flavors.

Crafting the Perfect Siopao

Making toasted and fried siopao is an art form that requires precision and skill. The process begins with the preparation of the dough, which is made using yeast, sugar, water, and flour. The dough is then kneaded until it is smooth and elastic, then left to rise until it doubles in size.

While the dough is rising, the filling is prepared. The filling typically consists of a flavorful mixture of ground meat, onions, garlic, and seasonings. This mixture is then divided into balls, which will be used to fill the siopao buns.

Once the dough has risen, it is divided into portions and flattened into circles. A portion of the filling is placed in the center of each circle, along with a slice of hard-boiled egg and a piece of Chinese sausage. The dough is then folded over the filling and twisted at the top to seal it in.

Cooking Methods

Fried Siopao

To cook fried siopao, the buns are first steamed for about 10 to 15 minutes to ensure that they are cooked through. They are then fried in a greased skillet until the bottom is golden brown and crispy. A bit of water is added to the skillet, and the buns are covered and steamed for a few more minutes to ensure that they are heated through.

Toasted Siopao

To cook the siopao, the buns are placed on a greased baking tray and baked in a preheated oven at 300°F for about 30 to 40 minutes, or until they are golden brown and cooked through. The buns are then served hot, with their crispy exterior and warm, flavorful filling.

Wrapping Up

Whether you prefer the crispy crunch of fried siopao or the hearty texture of toasted siopao, one thing is clear – these two variations have taken the traditional Filipino snack to a whole new level. So why not try your hand at making them at home? With a little bit of time and effort, you can experience the delightful evolution of siopao for yourself.

Print Recipe

5 from 7 votes

How to Cook Toasted Siopao and Fried Siopao

Crunchy Cravings: Indulge in the Irresistible Charm of Toasted Siopao - A New Twist on a Filipino Classic! These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao.

Prep Time2 hours hrs

Cook Time1 hour hr

Total Time3 hours hrs

Course: Dimsum

Cuisine: Filipino/Chinese

Keyword: baked siopao, toasted siopao

Servings: 8 servings

Calories: 330kcal

Author: Manny

Ingredients

Ingredients for the siopao dough:

• 3/4 kilo all-purpose flour
• 350 ml evaporated milk warm
• 1 cup orange softdrinks e.g. Mirinda
• 1/2 cup lukewarm water
• 2 tsp. active yeast
• 1/2 cup sugar

Ingredients for the siopao filling:

• 500 grams ground pork
• 1/2 cup onions chopped
• 2 eggs beaten
• 1/4 cup sesame oil
• 1 Tbsp. light soy sauce
• 2 Tbsp. hoisin sauce
• Salted eggs quartered
• 1 pc chorizo sliced

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.

Notes

Cooking Tips:

1. Perfectly Baked Buns: For a golden-brown finish, brush the tops of your siopao with a mixture of beaten egg and a splash of milk before baking. This simple step adds a glossy sheen and helps seal in moisture, ensuring your buns come out beautifully browned and deliciously fluffy.
2. Flavorful Filling: To enhance the taste of your filling, marinate the pork belly in beer overnight. This not only tenderizes the meat but also infuses it with a rich, malty flavor that pairs perfectly with the savory notes of the siopao sauce.
3. Creative Garnishes: Elevate your toasted siopao presentation by adding a sprinkle of toasted sesame seeds on top before baking. This not only adds a nutty crunch but also creates a visually appealing contrast against the golden-brown bun, making your siopao a feast for the eyes as well as the taste buds.