Siopao is a [usually] gigantic steamed dumpling that came to the Philippines from China. I didn’t do any research but something in my brain tells me that the concept is Chinese influenced while the filling is Spanish influenced, hence the filling called “pork asado.” If you go to a Chinese joint they’re usually identified as Char Siu Bao. “Char siu” is the type of cooked pork and I think “Bao” is the bun itself. I’m also a fan of the baked pork buns but I don’t know if you can use the same dough for it… Stay tuned for that! Traditionally siopao, and all the siopaos I’ve eaten, have a hard-boiled egg in them so that’s what I added. This is really filling and the dough is definitely on point. Thanks to Panlasang Pinoy for having this recipe to be found and enjoyed.

It seems like a lot goes into it but its all worth it and it isn’t that bad. It was kind of cool that I had everything on hand.

I got the recipe from here. I’d usually post the recipe but the link isn’t opening from my phone (the curse of technology as I use it to conveniently post from it).

A few changes/notes, I made the full dough recipe and froze it and made half the filling recipe:

1) I didn’t use as much sugar as it said bc I’m not a fan of super sweet meat. I probably used a tsp less than it called for
2) the recipe calls for Hoisin in the directions but not the ingredients. I used a tbs.
3) it didn’t call for seasoning but I added black pepper, to taste
4) I also added half an egg to each bun
5) dont underestimate the stickiness of the dough. be sure to use wax paper/foil from the start.
6) don’t roll it too thin. When it comes time to fill the dough the meat will tear it. I think maybe 3/8″ should be ok.
7) the recipe makes 8 but I would make 16 just because they were so huge. That’s another thing… They will rise when you steam them!

I don’t know if this was too detailed but this is the first time I ever attempted making it and my mom never did so its completely new to me. It turned out really good and I think I have a spokesbaby if I decide to sell them!

I did not use anything to prevent the dough from sticking with this batch… Learn from my mistakes folks!