Siopao Asado Recipe

Jul 11

siopaoA lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first

Dough
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard

Procedure for Dough

1. Place the sugar and yeast into the lukewarm water.

2. Let stand for 10 minutes.

3. Mix flour, baking powder, remaning sugar and lard.

4. Add the mixture of Number 3 to the yeast mixture in number 1.

5. Knead until smooth.

6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)

Filling

2 tablespoons lard
1 head garlic, minced
1 kilo pork shoulder (kasim) cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons Oyster sauce

Procedure for Filling

1. Saute garlic in the pan when lard is heated.

2. Add pork and brown lightly

3. Add the remaining ingredients and cook until tender.

4. Remove pork and dice into 1/2 inch cubes.

5. Return pork to mixture.

6. Add oyster sauce.

7. Use filling after the dough has risen or after 2 hours when dough was set to rise.

Placing filling to the dough

1. After the dough is ready, divide dough int 24 to 32 balls.

2. Arrange balls on the table and fill each with a tablespoon of filling.

3. Place each filled siopao on 2 inch square of wax paper. Let stand for 1/2 hour.

4. Arrange siopao in a steamer lined with cheesecloth or towel.

5. Steam for 15 minutes.

There you have it! Your very own homemade siopao.

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Noemi Lardizabal-Dado (358 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.


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  • Al

    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!

  • MM

    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.

  • Fia

    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

    I used shortening instead. Work out just fine!

  • Sonia M

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

  • Sonia M

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

  • aimee

    hi,
    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 ?

  • cnd

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

  • mel

    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.

  • kiona washington

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

  • kapalmuks

    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/

  • noemi

    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.

  • Claudio

    Yo probe siopao hace unos años 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

  • Jane

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

  • http://facebook claire

    ano po b ang pork lard o lard?

  • alma

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

  • bilog

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

    TY

  • http://pinoyfoodblog.com MIL

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