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Fried Siopao
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5 from 16 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 hrs
Cook Time1 hr
Total Time3 hrs
Course: Dimsum
Cuisine: Filipino/Chinese
Keyword: baked siopao, toasted siopao
Servings: 8 servings
Calories: 330kcal
Author: Manny


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


    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.