Siopao (Filipino Steamed Dumplings)

Siopao (Filipino Steamed Dumplings)

13
MCCACJ 1

"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."
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Ingredients

1 h 55 m servings 346 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me ...

Most helpful critical review

I tried this recipe but I did activate the yeast first by using warm water and adding 1 Tbsp of sugar, set it aside until spongy bubbles appears on top of it. Then you can mix it to the flour mi...

You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me ...

I tried this recipe but I did activate the yeast first by using warm water and adding 1 Tbsp of sugar, set it aside until spongy bubbles appears on top of it. Then you can mix it to the flour mi...

I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.

I have been looking around for a siopao or steamed buns recipe which uses rice flour and not the usual all purpose flour so I was really happy to find it here at all recipes. The texture of sio...

I make a similar version of this recipe, although much simplified for our busy lifestyles. First of all, I make the dough in the breadmaker, using all-purpose flour (just a regular white bread ...

julia32, when you activate the yeast make sure the water is warm and not hot...high temperature will kill the yeast and mix in the sugar that is what the yeast eats which causes the dough to ris...

The filling for this recipe is amazing, but although I've followed it exactly twice now, I can't get the dough right! I don't know what I'm doing wrong (any input would be appreciated). Every ti...

help me here.... i just made the dough recipe and it's a mess.... the dough is crumbly and would not form.... the procedures in doing it is not very helpful.... the sponge is not really a sponge...

Thanks for the recipe! Siopao is one of my fave! I made this Siopao and it taste good. Though i used all purpose flour. The only problem is that it has too much blisters all around..yellowish t...