By: Andrew Arcangel | Last Updated: August 8, 2026
Appetizers & Snacks · Filipino-Chinese ClassicSiopao
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.
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
- 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.
Nutrition estimated per bun
- 280Calories
- 12gProtein
- 8gFat
- 40gCarbs
- 8gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Braise the pork. Simmer pork shoulder with soy sauce, brown sugar, garlic, star anise, and water until fully tender, about 1 hour.
- Finish the filling. Shred the pork and simmer it in the reduced sauce with cornstarch slurry until thick and glossy. Cool completely before using.
- Make the dough. Mix flour, yeast, sugar, warm water, and oil into a smooth dough, then knead until elastic, about 8 minutes.
- Let it rise. Cover and let the dough rise until doubled in size, about 1 hour.
- 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.
- 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.
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.
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.
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