Siopao Asado stands as a testament to the beautiful fusion of Filipino and Chinese culinary traditions. This steamed bun, with its pristine white exterior and rich, savory filling, has evolved from its Chinese baozi origins to become a quintessential part of Filipino cuisine. While readily available in convenience stores and restaurants across the Philippines, creating siopao at home offers an opportunity to experience this beloved dish in its most authentic form.
This recipe presents a refined approach to homemade Siopao Asado, focusing on achieving the perfect balance between the delicate, pillowy dough and the complex flavors of the braised pork filling. The preparation rewards the home cook with steamed buns that surpass their commercial counterparts in both texture and taste. The key lies in the careful proofing of the dough and the slow braising of the pork, allowing the aromatics and seasonings to develop into a rich, nuanced filling that defines an exceptional siopao.
This recipe has been carefully tested and refined to ensure consistent, restaurant-quality results in a home kitchen setting.
Why You’ll Love This Recipe
- Authentic taste that rivals famous Filipino restaurants like Kowloon House
- Detailed step-by-step instructions ensuring perfectly white, fluffy buns
- Make-ahead friendly – perfect for batch cooking
- Restaurant-quality results at a fraction of the cost
- Family-tested recipe from a real Filipino kitchen
Authentic Filipino Siopao Asado (Sweet Braised Pork Steamed Buns)
Equipment
- Bamboo steamer or metal steamer Ensures even steam distribution for perfectly cooked buns
- Digital kitchen scale Accurate measurement for consistent results
- Stand mixer with dough hook (optional but recommended) Makes kneading easier and ensures proper gluten development
- Large mixing bowl For proofing the dough
- Rolling Pin For rolling out dough evenly
- Heavy-bottom pan For cooking the filling
- Parchment paper squares (3×3 inches) Prevents buns from sticking
Ingredients
For the Bun Dough:
- 3 cups dumpling flour pampasiopao na harina + ½ cup for dusting
- 200 ml warm water maligamgam na tubig
- ½ cup + 2 tsp white sugar puting asukal
- ½ tsp salt asin
- 1 tbsp shortening or vegetable oil
- 1 tsp baking powder pampalaki
- 2½ tsp active dry yeast lebadura
- ¼ cup lukewarm water for yeast
For the Asado Filling:
- 400 g pork loin lomo ng baboy, cubed
- 2 tbsp soy sauce toyo
- 2 tbsp hoisin sauce sarsa ng intsik
- 2 tbsp brown sugar maskubadong asukal
- 2 tbsp cornstarch gawgaw, dissolved in ⅓ cup water
- 4 cloves garlic bawang, minced
- 1 tsp Chinese five spice powder limang pampalasa
- 1 cup water
- Cooking oil
- Salt to taste
For Steaming:
- Water
- 1 tbsp white vinegar per liter of water Important: keeps buns white
Instructions
- First, activate the yeast by combining it with 2 teaspoons of sugar and lukewarm water (maligamgam na tubig) in a small bowl. The water should be around 30-35°C (86-95°F). Let this mixture rest in a warm place for 30 minutes until it becomes foamy (bumula).
- While the yeast is activating, prepare your filling (palaman). Heat oil in a heavy-bottom pan over medium heat. Add minced garlic (bawang) and sauté until fragrant, about 30 seconds. Add the cubed pork loin (lomo ng baboy) and stir-fry for 3 minutes until lightly browned.
- Pour in the water, soy sauce (toyo), brown sugar (asukal na maskubado), and Chinese five spice powder (limang pampalasa). Bring this mixture to a boil, then reduce heat to low (approximately 160°C/320°F). Allow it to simmer for 2 hours or until the meat easily breaks apart when pressed with a fork (malambot na malambot). Stir occasionally to prevent burning, adding more water if needed.
- Once the meat is tender, add the hoisin sauce and stir well. In a separate bowl, dissolve the cornstarch (gawgaw) in water until smooth. Pour this mixture into the pan and simmer until the sauce thickens (lumapot). Season with salt to taste, then set aside to cool completely.
- Return to your yeast mixture, which should now be foamy. In a large bowl, combine the dumpling flour (pampasiopao na harina), remaining sugar, salt (asin), and shortening. Add the activated yeast mixture and warm water. Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead (masahin) for 8-10 minutes by hand, or 5-6 minutes using a stand mixer with a dough hook, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth (basang tela), and let it rise in a warm place (28-32°C/82-90°F) for 2 hours or until doubled in size.
- After the first rise, punch down the dough to release air bubbles. Sprinkle the baking powder evenly over the dough and knead for another 5 minutes to incorporate. Divide the dough into 8-10 equal portions, approximately 80 grams each.
- Working with one portion at a time, roll the dough into a circle about 4 inches in diameter, making the edges thinner than the center. Place 2-3 tablespoons of filling in the middle. Carefully pleat (tiklupin) the edges to seal, making 12-15 pleats. Place each finished bun on a small square of parchment paper. Cover the assembled buns with a clean kitchen towel and let rise for 30 minutes.
- Fill your steamer with water, adding 1 tablespoon of white vinegar per liter of water – this ensures your buns stay white (maputing-maputi). Bring the water to a full boil (kumukulo). Place the buns in your steamer, leaving space between each as they will expand. Steam over high heat (100°C/212°F) for 20-25 minutes.
- Once done, do not open the steamer immediately. Turn off the heat and wait 5 minutes before lifting the lid to prevent the buns from collapsing (hindi lulumpasak). The finished siopao should be white, fluffy, and slightly glossy. Serve hot with siopao sauce or enjoy as is (mainit-init).
- Remember to handle the dough gently when shaping (maingat sa paghulma) to maintain its texture, and never open the steamer during cooking as this will cause the buns to collapse (lulumpasak ang tinapay). Keep unused dough portions covered while working to prevent them from drying out (hindi matutuyo).
Tips from Lola’s Kitchen
- Add 1 drop white vinegar to the dough for extra white buns
- Never lift steamer lid during cooking
- Keep dough covered when not using to prevent drying
- Use shortening instead of oil for whiter buns
- Test yeast activity before starting
Traditional Serving Suggestions
- Serve hot with siopao sauce (available in Asian stores)
- Pair with hot soup like mami
- Traditional breakfast with coffee
- Merienda (afternoon snack) with sago’t gulaman
Troubleshooting Common Issues
Dough Problems:
- Dough too sticky (Malagkit ang masa): Add flour 1 tablespoon at a time until manageable. Too much water or humidity can cause this.
- Dense buns (Matigas ang siopao): Likely underproofed or old yeast. Ensure proper proofing time and temperature.
- Yellow buns (Madilaw na siopao): Add vinegar to steaming water; use shortening instead of oil.
- Collapsed buns: Don’t open steamer during cooking; ensure proper sealing.
Filling Issues:
- Dry filling (Tuyong palaman): Add water gradually during cooking; don’t overcook.
- Runny sauce (Malabnaw na sarsa): Cook longer or add more cornstarch slurry.
- Tough meat (Matigas na karne): Cook longer on low heat; ensure proper cut of pork.
Ingredient Alternatives
- Pork loin: Use pork shoulder (kasim) or chicken thigh (hita ng manok)
- Dumpling flour: All-purpose flour + cornstarch (ratio: 1 cup flour + 1 tbsp cornstarch)
- Hoisin sauce: Mix oyster sauce with honey and five spice
- Five spice powder: Mix star anise, cloves, cinnamon, and black pepper
- Shortening: Butter or lard (mantika) work well but may affect color
Storage & Reheating Instructions
Storage:
- Room temperature: 4-6 hours maximum
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (wrap individually)
Reheating Methods:
- Steaming (Best method):
- Steam frozen buns for 8-10 minutes
- Steam refrigerated buns for 5-6 minutes
- Microwave (Quick method):
- Wrap in damp paper towel
- Heat 30-45 seconds per bun
- Let rest 30 seconds before eating
Variations
- Chicken Asado: Use ground chicken with same seasonings
- Bola-Bola: Use seasoned ground pork with hardboiled egg
- Special: Add Chinese sausage and salted egg
- Modern Fusion: Add cheese or Korean BBQ sauce
- Vegetarian: Use mushrooms and tofu
Frequently Asked Questions
Q: Can I make this ahead? A: Yes! Make the filling 2-3 days ahead. Complete buns can be frozen for 3 months. Q: Why aren’t my buns white? A: Add vinegar to steaming water, use shortening instead of oil, and ensure proper steaming temperature. Q: How do I know when the dough is properly kneaded? A: It should pass the “window pane test” – stretch a small piece until translucent without breaking. Q: Can I use a regular steamer? A: Yes, but line with parchment paper to prevent sticking and discoloration.
Nutrition
The Story Behind Siopao Asado
The story of Siopao Asado weaves together centuries of cultural exchange between Filipino and Chinese communities, reflecting the deep-rooted influence of Chinese immigrants on Filipino cuisine. This beloved steamed bun, known in Chinese as “baozi” (包子), made its journey to Philippine shores during the pre-colonial period through early Chinese traders and settlers who established themselves in Manila’s Binondo district, now recognized as the world’s oldest Chinatown.
In its transformation from Chinese baozi to Filipino siopao, this humble steamed bun adapted to local tastes while maintaining its essential character. The Hokkien term “siopao” itself demonstrates the lasting impact of Fujian province immigrants, who contributed significantly to Filipino culinary traditions. The “asado” variation, featuring sweet-savory braised pork, emerged as a distinctly Filipino interpretation that balanced Chinese cooking techniques with local flavor preferences.
By the mid-20th century, siopao had become deeply embedded in Filipino food culture, transcending its origins to become a staple of street food vendors, restaurants, and home kitchens across the archipelago. Notable establishments like Ma Mon Luk, founded in the 1920s, helped popularize siopao as an everyday comfort food, while Kowloon House later became renowned for their “jumbo” variety featuring an elaborate filling of mixed meats and salted egg.
The evolution of siopao in Filipino cuisine mirrors broader historical patterns of cultural adaptation and innovation. While Chinese baozi typically features a savory filling, Filipino siopao embraces a slightly sweeter profile, incorporating ingredients like brown sugar and hoisin sauce that create the distinctive asado flavor. This adaptation reflects the Filipino palate’s appreciation for the interplay of sweet and savory elements, a characteristic that distinguishes many Filipino dishes.
Today, siopao holds a special place in contemporary Filipino food culture, available everywhere from convenience stores to high-end restaurants. Its enduring popularity speaks to both its practical appeal as a portable, complete meal and its emotional resonance as a food that connects generations of Filipinos to their cultural heritage. The tradition of home-cooked siopao continues to thrive, with families passing down closely guarded recipes that often feature unique variations in filling and technique.
As Filipino cuisine gains global recognition, siopao stands as a testament to the Philippines’ rich history of cultural synthesis. This seemingly simple steamed bun encapsulates centuries of culinary evolution, demonstrating how food can transcend cultural boundaries to become something entirely new while honoring its origins. The art of making siopao at home preserves this legacy, allowing each new generation to participate in this continuing story of Filipino culinary innovation.
