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Appetizers & Snacks · Filipino-Chinese Classic

Siopao

Soft, pillowy steamed buns filled with sweet-savory shredded pork asado. A Filipino-Chinese classic sold hot from bakeries, food carts, and convenience stores nationwide — the kind of snack that counts as a full meal on its own.

2 hr 30 minTotal time
12 bunsServings
ModerateDifficulty
Steamed, freezes well cookedDietary note
MeriendaGood for

Siopao descends from Chinese baozi, adapted over generations into something distinctly Filipino — sweeter filling, a slightly denser, more tender bun, and a near-universal presence at bakeries and convenience stores rather than staying a specialty item. It's often the answer to "I need something filling, right now."

What makes siopao different

Unlike siomai's open-topped dumpling wrapper, siopao uses a proper yeasted, risen dough, closer to bread than pastry — that's what gives it its soft, pillowy texture once steamed. The filling, sweet-savory braised pork rather than a plain seasoned meat, is the other defining trait that separates it from other steamed buns.

Ingredients makes 12 buns

  • Pork asado filling
  • 1 lb pork shoulder, cut into chunks
  • 1/3 cup soy sauce (toyo)
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1 star anise
  • 2 cups water
  • 2 tbsp cornstarch slurry, to thicken
  • Bun dough
  • 3 cups all-purpose flour
  • 1 tbsp instant yeast
  • 1/4 cup sugar
  • 1 cup warm water
  • 2 tbsp vegetable oil
  • 1 tsp baking powder

Cut small squares of parchment or wax paper to steam each bun on — it keeps them from sticking to the steamer.

Instructions

  1. Braise the pork. Simmer pork shoulder with soy sauce, brown sugar, garlic, star anise, and water until fully tender, about 1 hour.
  2. Finish the filling. Shred the pork and simmer it in the reduced sauce with cornstarch slurry until thick and glossy. Cool completely before using.
  3. Make the dough. Mix flour, yeast, sugar, warm water, and oil into a smooth dough, then knead until elastic, about 8 minutes.
  4. Let it rise. Cover and let the dough rise until doubled in size, about 1 hour.
  5. Shape. Knead in baking powder, divide into 12 pieces, and flatten each into a disc. Fill each with a spoonful of shredded pork asado, gather the edges, and twist to seal.
  6. Rest and steam. Let the shaped buns rest for 15 minutes, then steam over boiling water until puffed and cooked through, about 15 to 18 minutes.
Kitchen tip: Let the buns cool for a minute with the steamer lid cracked before removing them fully — a sudden temperature change is what causes wrinkled, collapsed tops.

Tips & variations

  • Bola-bola: swap the shredded pork asado for a seasoned ground pork meatball, often with a slice of hard-boiled egg or Chinese sausage tucked inside.
  • Extra fluffy: replacing a portion of the water with milk gives a slightly softer, richer bun.
  • Baked instead of steamed: some bakeries brush the buns with egg wash and bake them instead, for a browned, glossy version closer to a dinner roll.
Glossary Toyo

Frequently asked questions

Why do siopao buns crack or turn wrinkled after steaming?

This usually happens from steaming over too-high heat or opening the steamer lid too suddenly. Cool the buns gradually by cracking the lid slightly before removing them fully, and keep the steam at a steady, moderate boil.

What's the difference between siopao asado and siopao bola-bola?

Asado is filled with sweet-savory shredded or diced braised pork; bola-bola is filled with a seasoned ground pork meatball, often with a hard-boiled egg or Chinese sausage tucked inside.

Can I freeze siopao?

Yes — steam the buns fully first, then cool and freeze. Reheat by steaming again straight from frozen until heated through, about 10 minutes.

Pairs well with

Fellow Filipino-Chinese steamed classic

Siomai

Pork and shrimp dumplings wrapped in thin wonton skins and steamed until juicy.
Classic Filipino-Chinese pairing

Pancit Canton

Thick wheat noodles in a glossy soy-oyster sauce, built to feed a crowd.
Everyday household staple

Chicken Adobo

Chicken braised in soy sauce, vinegar, garlic, and bay leaf until dark and glossy.