Bring the iconic Filipino-Chinese dim sum experience to your kitchen with these pillowy-soft steamed buns stuffed with tender, sweet-savory asado pork! Perfect as merienda, baon, or party snacks, these golden buns are worth the effort – and guaranteed to disappear fast!
🍞 Cloud-Like Dough – Steamed to fluffy perfection
🍖 Irresistible Filling – Braised pork in a sticky-sweet soy glaze
🎉 Versatile – Great for snacks, packed lunches, or parties
🥢 Fun to Make – Get the whole family involved in wrapping!
✔️ Use cake flour – For extra-tender buns (or mix all-purpose + cornstarch)
✔️ Proof twice – Ensures light, airy texture
✔️ Wrap tightly – Prevents filling leaks during steaming
Fun Fact: Siopao comes from Hokkien "sio-pau" (hot bun) – a Chinese legacy loved by Filipinos!
Love Filipino dim sum? Try Siomai or Pork Asado next!
Tag your #SiopaoSuccess! 📸
Happy steaming! 😋💛
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Siopao Asado, or hot buns are soft dumplings filled with sweet and savory pork fillings. With its meaty filling and soft and fluffy bread, it's a delightful and filling snack that will satisfy any hunger craving.
In a pan, heat cooking oil and sauté minced garlic and onion.
Add the sliced pork and stir-fry until it turns light brown or until cooked.
Add the soy sauce, pepper, salt, ketchup, sugar and star anise and add 2 cups of water and simmer for at least 45 minutes or until the meat is tender.
Add in the cornstarch mixture (2 tbsp of cornstarch stirred in 1/2 cup of water) and continue to stir until the sauce thickens.
Allow it to cool to make filling the dough simpler.
In a bowl of lukewarm water, combine yeast and 1 tablespoon sugar. Set aside for about 10 to 15 minutes.
In a mixing bowl, combine the sugar, salt, and melted butter. Add the yeast mixture, then half of the flour and mix well before adding the remaining flour and letting it set for 20 minutes.
Add the remaining flour and mix until thoroughly combined. Knead on a floured board until smooth.
Form a ball out of the dough and set it in a greased bowl. Allow it to rise for 30 to 40 minutes in a warm location, covered with a moist cloth.
Punch down the dough, divide it into desired sizes, and form it into balls.
Flatten dough pieces with a rolling pin or by hand. Scoop a tablespoon of the prepared asado filling into the center along with the sliced hard-boiled egg. Twist the top to seal it, and then shape it into little balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer. Let it rise again for 1 hour or until it doubles in size.
Steam for 10 to 15 minutes or until well cooked.
Serve and enjoy eating.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.