• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

youtube banner
  • Home
  • Recipe Index
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Appetizers / Toasted (Baked) Siopao and Fried Siopao

Toasted (Baked) Siopao and Fried Siopao

January 22, 2015 by Manny 11 Comments

Tweet0Pin0Share0Yummly0

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.

 

5.0 from 4 reviews
How to Cook Toasted (Baked) Siopao and Fried Siopao
 
Print
Prep time
2 hours
Cook time
60 mins
Total time
3 hours
 
These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao.
Author: Manny
Recipe type: Dimsum
Cuisine: Filipino/Chinese
Serves: 8 servings
Ingredients
Ingredients for the siopao dough:
  • ¾ kilo all-purpose flour
  • 350 ml evaporated milk, warm
  • 1 cup orange softdrinks (e.g. Mirinda)
  • ½ cup lukewarm water
  • 2 tsp. active yeast
  • ½ cup sugar
Ingredients for the siopao filling:
  • 500 grams ground pork
  • ½ cup onions, chopped
  • 2 eggs, beaten
  • ¼ 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:
    1. In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.
    2. Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.
    3. Then add the softdrinks on the mixture while stirring.
    4. When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.
    5. Press and fold the dough a few times to make it smooth.
    6. Then form it into a ball and put it in a large greased bowl.
    7. Cover it with a moist towel and let it rise for an hour.
    How to make the siopao filling:
    1. Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.
    2. Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.
    To assemble the siopao:
    1. Take the risen dough and punch it. Fold and punch it again repeatedly.
    2. Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
    3. Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
    4. Fill the center with the filling, a piece of salted egg and a slice of chorizo.
    5. 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.
    6. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
    7. Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
    To make fried siopao:
    1. Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.
    2. In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.
    3. Add about ¼ cup water on the skillet and cover.
    4. Lower the heat and let it steam for four minutes more.
    To make toasted or baked siopao:
    1. Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.
    Nutrition Information
    Serving size: 1 bun Calories: 330
    3.5.3228

     

    Fried Siopao

     

    Baked Toasted Siopao

    Try Other Delicious Recipes:

    • Siopao Asado RecipeSiopao Asado Recipe Siopao is very popular dimsum in the Philippines even though…
    • Siopao Bola-BolaSiopao Bola-Bola This pork siopao is as popular and an all-time favorite…
    • Pancit LuglugPancit Luglug Pancit luglug is I think a Kapampangan version of pancit…

    Filed Under: Appetizers Tagged With: baked siopao, fried siopao, toasted siopao

    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.

    Previous Post: « Laing na Hipon (Shrimps with Taro Leaves)
    Next Post: Pesang Tilapia »

    Reader Interactions

    Comments

    1. Maria Bas

      May 12, 2015 at 3:55 pm

      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
      • Manny

        May 12, 2015 at 8:46 pm

        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
    2. Lei

      June 5, 2015 at 3:03 am

      Hi I’m lei this website can help a lots of Filipino to build a business

      Reply
    3. jade

      November 25, 2015 at 12:16 am

      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.

      Reply
      • Manny

        October 4, 2017 at 8:18 am

        Hi Jade, thanks for the kind words!

        Reply
    4. Gloria

      February 4, 2017 at 12:23 pm

      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
      • Manny

        February 5, 2017 at 2:36 am

        Hi Gloria, 3/4 kilo of flour is about 6 cups.

        Reply
    5. Gloria

      February 7, 2017 at 12:03 pm

      Maraming salamat po sa sagot nyo. I wish you more success, Kuya Manny and God bless.

      Reply
      • evan rejas

        April 16, 2019 at 1:39 am

        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
    6. Dana

      February 3, 2019 at 4:57 pm

      Para san po yung softdrinks and bakit po mas preferred ang orange flavour?

      Reply
      • Manny

        February 4, 2019 at 12:10 am

        Hi Dana, I think it has something to do with the color when you cook the toasted siopao.

        Reply

    Leave a Reply to Manny Cancel reply

    Your email address will not be published. Required fields are marked *

    Anti-Spam Quiz:

    Rate this recipe:  

    Primary Sidebar

    Search this Blog!




    Get Your Latest Recipe by Email!

    If you want to receive email updates about our newest recipes delivered to your mailbox, put your email on the box below and hit subscribe button!

    Enter your email address:

    Delivered by FeedBurner

    Featured Posts

    Sinigang na Maya-Maya (Red Snapper In Sour Broth)

    Sinigang na Maya-Maya

    Beef with Mushrooms

    Beef with Mushrooms

    Beef Tapa with Atchara

    Beef Tapa with Atchara

    Hardinera with Ubod (Pork Loaf with Heart of Palm)

    Hardinera with Ubod

    More Categories!

    Copyright © 2019 Panlasang Pinoy Meaty Recipes