Best 2 Siopao Filipino Steamed Dumplings Recipes

Siopao, a beloved Filipino steamed dumpling, has captivated taste buds for generations with its savory fillings and fluffy dough. This culinary gem, often served as a snack or main course, offers a delectable combination of textures and flavors that can be enjoyed by people of all ages. Whether you prefer the classic siopao bola-bola, siopao asado, or the modern renditions with unique fillings, there's a perfect siopao recipe waiting to be discovered. With its versatility and adaptability, siopao has become a cherished part of Filipino cuisine, adored by locals and foreigners alike. As you embark on your culinary journey to create the perfect siopao, let's delve into the world of ingredients, techniques, and cooking methods to help you craft this delightful treat that will tantalize your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Siopao (Filipino Steamed Dumplings) image

Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.

Provided by MCCACJ

Categories Main Dish Recipes Dumpling Recipes

Time 1h55m

Yield 15

Number Of Ingredients 14

Ingredients

1 tablespoon active dry yeast
1 ½ cups lukewarm water
¼ cup white sugar
4 ½ cups rice flour, divided
½ cup solid vegetable shortening, divided
1 teaspoon vegetable oil
1 large onion, diced
1 clove garlic, chopped, or to taste
1 ½ pounds shredded cooked chicken meat
¼ cup soy sauce
2 teaspoons white sugar
½ cup diced green onion
1 pinch salt and black pepper to taste
1 teaspoon cornstarch, if needed

Steps:

Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 43.9 g, Cholesterol 34 mg, Fat 11.2 g, Fiber 1.6 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 270 mg, Sugar 4.5 g

SIOPAO (FILIPINO STEAMED BUNS)

Siopao (Filipino Steamed Buns) image

This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.

Provided by lola

Categories Bread Yeast Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 7

Ingredients

3 ⅓ cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
¼ cup vegetable oil
1 teaspoon vegetable oil, or as needed

Steps:

Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
Warm up the oven for 1 minute. Turn oven off.
Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
Place each siopao on a 3x3-inch piece of wax paper.
Place siopao in a steamer and steam for 30 minutes.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 26.3 g, Fat 4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 73.9 mg, Sugar 6.3 g

Tips:

Use a sturdy dough: The dough should be able to hold the filling without breaking. A good ratio is 2 cups of flour to 1 cup of water.
Knead the dough well: Kneading the dough helps to develop the gluten, which makes it more elastic and less likely to break.
Let the dough rest: After kneading, let the dough rest for at least 30 minutes. This will help it to relax and make it easier to work with.
Use a variety of fillings: Siopao can be filled with a variety of meats, vegetables, and seafood. Some popular fillings include pork, chicken, shrimp, and vegetables.
Steam the siopao: Siopao is traditionally steamed, which helps to keep it moist and fluffy.
Serve the siopao hot: Siopao is best served hot, either on its own or with a dipping sauce.

Conclusion:

Siopao is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can make siopao at home that is just as good as anything you would find in a restaurant. So what are you waiting for? Get started today!