SIOPAO (FILIPINO STEAMED DUMPLINGS)

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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

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

Adf Asd
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A new family favorite!


Bad guys gaming
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Will definitely make again!


Jshshshiwh Hsshhahshw
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Delicious!


0w0labi Ayomide
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These dumplings were easy to make and tasted great! I added some extra vegetables to the filling, and they were a healthy and satisfying meal.


Sake Nache
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I love siopao dumplings, but I've never been able to find a recipe that I liked. This recipe is a game-changer! The dumplings were light and fluffy, and the filling was delicious.


Andrew Walker
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These dumplings were a little more time-consuming to make than I expected, but they were worth it. The flavor was amazing and they were a big hit at my party.


M Atif
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I've never made siopao dumplings before, but this recipe made it easy. The instructions were clear and the dough came together quickly. The dumplings were delicious and everyone enjoyed them.


Thabitha Mogodi
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These siopao dumplings were so easy to make and turned out perfect! I followed the recipe exactly and they came out light, fluffy, and packed with flavor. My husband and kids loved them.


Madan Brother Entertainment Channel
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I made these siopao dumplings for my family last night and they were a hit! The dough was soft and fluffy, and the filling was flavorful and juicy. I especially loved the addition of the water chestnuts, which gave the dumplings a nice crunchy textur