One chinese delicacy that I really love is siopao or steamed bun with meaty filling inside.  When I was a kid I remember trying to cook this dish but it was really a big failure.  The bun came out hard and not really palatable :-) .  Nonetheless, I still love eating siopao.

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola.  Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns.  Isn’t that great!  If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Note:  Recipe has been updated.  Thanks for your valuable comments :-)

Pork Steamed Buns (Siopao)

Recipe for 8 pieces


3 pieces of dried shitake mushrooms

* soak them for few minutes in boiling water, then rinse and slice

250g All-Purpose Flour

1 tsp Instant Yeast

5g Baking Powder

25g Sugar

A pinch or two of Salt

1 tbsp Sesame Oil

130ml Lukewarm

150g  of ground pork

1/2 tsp Salt

A pinch of Pepper

1 tsp Sugar

1 tsp Soy Sauce

1 tsp Oyster Sauce

1/8 tsp Five-Spice Powder

1 tbsp CornStarch

1 tsp Sesame Oil

40g Spring Onion chopped

1 tbsp Chopped Ginger


Sift flour and baking powder together in a large bowl. Add yeast, sugar and salt in the flour.  Add one tablespoon of sesame oil and mix.  Mix lightly using a spoon of fork then add a little bit of  lukewarm water , then mix.  Add again the water and mix.  Pour the rest of the warm water and mix.  Then with your hands the dough until they do not stick on your fingers anymore and they are smooth.  Then put some flour on your chopping board and transfer the dough.  Knead the dough for ten minutes until they are elastic and smooth.  Make a ball shape out of this dough.  Put them back in the bowl cover with plastic and let it rise for thirty minutes.  The trick is to put this bowl in a basin with hot water of about 104° Fahrenheit to help the dough from rising faster.  In another bowl put the ground pork, chopped spring onion, salt, pepper, soy sauce, sesame oil, sugar, oyster sauce, five spice powder, chopped ginger, chopped mushrooms and cornstarch, in other words all the ingredients.  Mix them well and evenly.  Put some sesame oil in your hand and make some equal size of meat balls.  Set them aside.  Then get your dough.  Take off the plastic and knead it for few minutes to let the air go out.  Then again, flour your chopping board and put your dough.  Then roll it into a cylinder shape.  Cut evenly 8 pieces of dough.  Then shape each dough into a ball using your hand.  Then cover them with a towel and let it again rise for another ten minutes.  After ten minutes get one ball of the dough, flatten it using a rolling pin until they achieve about 4 inches in size. Put the pork ball mixture in the middle of the dough then using your fingers twist and fold the edge to seal the dough.  Place a baking paper sheet on each dough balls.  Put them in a steamer, the steamer should already be warm but the fire should be in moderate strength.  Steam them first for fifteen minutes.  The buns will inscrease in size.  Then put the fire strongly and steam them again for another fifteen minutes.



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Comments: 2

  1. gloria manahan December 17, 2011 at 4:00 pm Reply

    .i just want to ask if i really have to use parchment paper.. and what other things i can use besides steamer..thank you so much…

  2. michele August 19, 2012 at 10:52 am Reply

    tried this recipe and it was a success. the bun is so soft that you can eat it as it is. one of the few of the recipes that uses instant yeast and successful one. thank you & this recipe is a keeper!

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