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Toasted (Baked) Siopao and Fried Siopao

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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.

 

Fried Siopao
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5 from 7 votes

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 Time2 hours
Cook Time1 hour
Total Time3 hours
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.

     

    Fried Siopao

     

    Baked Toasted Siopao

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    Reader Interactions

    Comments

    1. Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.

      Reply

    2. 5 stars
      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.

      Reply

      • 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

        Reply

    5. 5 stars
      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?

      Reply

    8. 5 stars
      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 ?

      Reply

      • 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.

        Reply

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