Soft and Pillowy Steamed Buns (Siopao)

Soft and pillowy steamed buns (Siopao) filled with the most delicious filling. I learned how to make these the traditional way in a cooking class that was part of a food tour in one of the Hutong villages in Beijing. Hutongs are alleyways formed by interconnected courtyard residences, like a compound where extended families live together. It was a fantastic experience making and tasting traditional home cooked meals in centuries old settings.

The following is based on Chef Hong’s family recipe and tweaked for my Filipino taste. It is soft pillowy and flaky and can be filled with whatever takes your fancy. Siopao, as we call it in the Philippines, is a favourite snack at our house. I mostly buy them frozen when I buy my Asian Groceries as they are easy to steam and easy to reheat from frozen in 10 minutes.They are wonderful as a part of an Asian feast, pairs well with a bowl of noodles or eaten on it’s own.

It is easy to make but because of the yeast , it does require a bit of waiting time for the dough to prove. I make these buns when I have plenty of leftover BBQ Pork or Pork Adobo or if I’m craving for Bola-bola which is not easy to find here in Sydney(except in Filipino shops). You can make your own BBQ Pork with the recipe here Char Siu (BBQ) Pork or you can get them already cooked from Asian Shops. They are the red tinged/charred edged pork loin usually displayed hanging in the shop window along with other mystery roasted meats. Alternatively, you can fill the buns with minced pork or chicken (Bola bola) per Chef Hong’s recipe. I have even tried them with Corned Beef! It was delicious, but unfortunately the rest of the fam were not fans.

What you need…

• Pantry Staples for the dough – plain flour, corn flour, yeast, cooking oil, sugar, baking powder, pinch of salt
• Fillings – see below for ideas
• A steamer set up or you can cook the buns in a rice cooker. Bamboo steamers are cheaply available from Asian shops. Fill a pot ( that will allow the bamboo steamer to sit on top without touching the water) with boiling water, place the bamboo steamer on top, then put the lid on.
• Squares of baking paper (6cmx6cm) or small flattened cupcake liners to prevent the buns from sticking to the steamer
  

Fillings, nothing more than fillings…

• Finely chopped BBQ pork (Char Siu Pork or Asado) either homemade or store bought. Recipe for homemade Pork Asado.
• Finely chopped Pork Adobo – The Filipino Pork Adobo is simmered in soy garlic and vinegar. Do not include the adobo sauce or your buns will be soggy.
• Meatballs -This is another Filipino favourite called Bola-bola and is made with minced pork or minced chicken with lots of onions. No need to pre cook this filling.
• Vegetarian Option – Substitute the BBQ pork in the filling with finely chopped mushrooms and omit the oyster sauce. Proceed as for BBQ Pork filling.
  
• Boiled Eggs , optional- You may also add a quarter or 1/8 of boiled egg to the filling. In the Phillipines, with the egg added, it is then called Siopao Especial.
  

Easy does it..

• Make the dough by sifting together flour and corn flour into a mixing bowl with dough hook attachment. In a small bowl, add the yeast to lukewarm water plus a teaspoon of sugar. Set aside for 5 minutes by which time the mixture should be frothy. If not bubbly it means that the yeast might be dead, so you have to start over with a new mixture.
  
• Add the active yeast mixture to the flour mix, then add the rest of the sugar, vegetable oil and a pinch of salt. Mix on low setting until it forms into a soft elastic ball. Cover the bowl with plastic wrap and let it rest for about two hours, by which time the dough should have risen almost double. Alternatively, let it rest-in the fridge overnight.
  
• To make the dough by hand :
  Mix the cornflour and plain flour together in a large bowl then add the rest of the ingredients for the dough including the activated yeast with warm water. Mix by hand until the dough comes together. Tip the dough unto a work surface sprinkled with a bit of flour. Knead the dough until soft and elastic about 5 minutes. Cover with plastic wrap and let rest for about 2 hours or until almost doubled in size. Then proceed to the next steps.
  

• When the dough has risen, dissolve baking powder in water then add this to the risen dough. The baking powder, gives the dough the characteristic flakiness. Mix the dough by hand or use a mixer to incorporate the baking powder, about 2 minutes.
• Roll the dough into a log, then divide into 12 equal pieces.
• Use a rolling pin to roll one portion into a circle with slightly thinner edges so the bun is easier to close. Place the circle of dough in the palm of your hand then place about a heaping tablespoon (depending on the size of the dough) of filling in the middle of the circle.
  
• Use your other hand to pinch and pleat all around the edges and then bring the edges of the dough together and twist to seal and enclose the filling completely. Refer to the photo. Repeat for the remaining pieces of dough.

Irresistible Steamed Buns(Siopao)

Recipe by Lola Adele

0.0 from 0 votes

Course: SnacksCuisine: ChineseDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

20

minutes

Delicious Steamed Buns (makes 12 buns)

Ingredients

• For the Dough
  

• 2 cups plain flour

• 1 cup corn flour
  

• 1x7g packet yeast

• 3/4 cup lukewarm water
  8 tablespoons white sugar, plus 1 teaspoon to activate the yeast

• 1/4 cup vegetable oil

• 1 teaspoon salt

• 2 teaspoon baking powder

• BBQ Pork (Asado)Filling Option
  

• 250g BBQ Pork,finely chopped

• 1 tablespoon cooking oil

• 1 tablespoon hoisin sauce

• 1 tablespoon oyster sauce
  

• 3 cloves garlic, crushed

• 1 small onion,finely chopped

• 1 tablespoon soy sauce

• 1 tablespoon gochujang sauce(optional)

• 1 teaspoon sesame oil

• 2 teaspoons corn flour in 3 tablespoons water

• Bola Bola Filling(Meatballs) Option

• 250g ground chicken or pork

• 1 onion, finely chopped

• 3 spring onions(shallots) or garlic chives (about 6) finely chopped

• 2 teaspoon soy sauce

• 1 teaspoon oyster sauce

• 2 teaspoons stock powder (like Vegeta or Magic Sarap)

• Salt and Pepper to taste

Directions

• BBQ Pork Filling
• Sauté minced garlic and chopped onion in oil for one minute on medium heat, then add finely chopped BBQ Pork. Stir until combined.
• Add soy, oyster sauce, hoisin, gouchosang sauce if using, and sesame oil and stir to combine.
• Add cornflour slurry, stir and simmer uncovered until the sauce thickens.
• Remove pan from heat and set aside to cool the filling completely.
• Bola Bola Filling(Meatballs)
• Combine all the ingredients together in a bowl and mix well .
• Cover with plastic wrap and set aside in the fridge while preparing the dough.There’s no need to pre-cook this filling.
• Bun Dough
• Dissolve the yeast in warm water. Add 1 teaspoon of sugar . Set aside for 5 minutes to make sure it’s active. It should be frothy and have bubbles rising into the top.
• Sift the plain flour and corn flour into the bowl of mixer with dough hook attached . Add sugar salt and oil. Then add the yeast mixture.
• Mix on low setting until a soft elastic ball is formed . If it is too sticky add a little bit more flour and mix again. Cover and let rest for at least two hours or until nearly doubled in size. Alternatively, you can do a slow raise, and prove in the fridge overnight.
• Dissolve baking powder in 1 teaspoon of water and mix this to the dough with your hands, or return dough to the mixer and mix with dough hook for 2 minutes.
• Remove dough from the bowl and gently knead with your hand until smooth about 5 minutes. Cover and rest for 15 minutes.
• Shape the dough into a log. Use a small sharp knife to divide into 12 equal pieces. Use a rolling pin to shape each piece into a disc about 11 cm in diameter.
• Thin out the edges of the dough discs, to make it easier to seal the buns. Place one round of dough in the palm of your hand then add the filling of your choice (about a tablespoon full ) in the middle of the circle. If using boiled eggs place, the egg (1/8 piece) on top of the filling. Pleat the edges until it’s nearly closed on top. Gather and pinch the edges of the circle together and give it a little twist to seal. Place each bun on a square of baking paper or flattened cup cake liner then place on the bamboo steamer. Repeat for all the other buns.
• Steam buns for about 15 minutes on rapidly boiling water. You might have to steam the buns in batches. My steamer only fits in 6 buns. The buns will look silky when cooked.
• Serve with soy and sriracha dipping sauce.

Notes

• Australian measurement standards used. May be frozen in sealed container for up to a month. Reheat in the microwave, by sprinkling with a bit of water ,covered with plastic wrap for 2 minutes.