Siopao Asado Recipe
A 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.
SharePosted: July 6th, 2009 under Filipino Food, Recipes with 33,729 views.
Comments: 12
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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!
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.
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?
I used shortening instead. Work out just fine!
Can you give me a recipe for siopao bola-bola, too?
I really need a recipe for siopao bola bola also. Please find a tasty one for me please.
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 ?
thanks for the recipe! can i substitute veg oil from pork lard?
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.
Its my first time making it. So hopefully it will work
Can I use veg.oil instead of lard?
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/
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.