18 responses

  1. Al
    September 15, 2008

    Thanks for the recipe and beautiful photo. Do you have any particular technique for encasing the filling into the dough? is it similar technique to making fresh dumplings wrappers? Also does anyone besides filipinos call it siopao?LOL. whenever i go to get siopao in a chinese bakery, they always know i’m filipino b/c i call it siopao. one last question – can you actually bake this recipe instead of steaming it? Salamat po for the recipe!


  2. MM
    October 1, 2008

    This is the first time I’m going to make siopao. Thanks for the easy to follow procedures :-) I visited other blog a while ago looking for the same recipe but I can’t follow her procedures.


  3. Fia
    October 31, 2008

    Thanks for posting this easy recipe. We don’t eat alot of pork in our house, so what could I substitute the pork lard with?


    • G
      November 18, 2008

      I used shortening instead. Work out just fine!


  4. Sonia M
    January 20, 2009

    Can you give me a recipe for siopao bola-bola, too?


  5. Sonia M
    January 20, 2009

    I really need a recipe for siopao bola bola also. Please find a tasty one for me please.


  6. aimee
    February 18, 2009

    thanks for your recipe. it works!! however the dough turned yellowish in color, moreso after steaming. would you kindly share your secret how to make it white ?


  7. cnd
    May 25, 2009

    thanks for the recipe! can i substitute veg oil from pork lard?


  8. mel
    July 9, 2009

    I’ve already cooked a siopao recipe before but with a different filling, a left-over pork and chicken adobo and I added some hard-boiled eggs. In regards to making the dough white while steaming, my mother told me to put a little vinegar in the water used for steaming.


  9. kiona washington
    September 13, 2009

    Its my first time making it. So hopefully it will work :) Can I use veg.oil instead of lard?


  10. kapalmuks
    October 16, 2009

    So this photo you have here is not one you made? I hope this recipe you posted is tried and tested…

    This photo is the one you blogged about when you featured Chuankee in your other blog: http://pinoyfood.nimrodel.net/2007/02/11/chinese-fastfood-at-chuankee/


  11. noemi
    October 16, 2009

    This blog was originally supposed to be a transfer from entries of pinoyfood.nimrodel.net. Then when I transferred it here, people kept asking for recipes, so I decided to convert this blog to recipe blog. This particular recipe is what we baked in our bakeshop. I linked the wrong photo. I have uploaded the correct one.

    All recipes are tested here! I grew up in a bakeshop and am sharing them here. Some are from my own kitchen.


  12. Claudio
    February 20, 2011

    Yo probe siopao hace unos aƱos en cyprus en casa de una familia amiga, voy a tratar de hacerlo en argentina nadie sabe que es y quiero sorprender a una amiga filipina que vive aca !espero que salga bien! gracias muchas gracias


  13. Jane
    May 23, 2011

    Thanks you so much :D.., the Siopao look and taste so good..it was Perfect !!!!


  14. claire
    July 13, 2011

    ano po b ang pork lard o lard?


  15. alma
    August 19, 2011

    perfect taste,and try also chinese siopao asado…its very yummy.


  16. bilog
    February 16, 2012

    can you send me the bola-bola recipe too please?



  17. MIL
    October 27, 2012

    Nice recipes, very practical guide…can you send me a different kind of Sigsig recipe..any available..thanks


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