Siopao is a popular Filipino snack. They are steamed buns that are filled with savory-sweet saucy meat dish called Asado or meatballs. 
Steamed buns are very popular around Asia although it may be called differently in every country. Filipino Siopao Asado is similar to the Chinese Pork steamed buns 'Char Siu Bao'. Not surprising since it was the Chinese who introduced us this wonderful food.
Back home, Siopao is one of the favorite snacks and the usual choice is Asado or Bola-bola. Asado is a way of cooking meat that has a sticky sauce that is both sweet and salty, it can either be pork or chicken. Bola-bola, on the other hand, uses ground meat to make meatballs as a filling. I already wrote about Chicken Asado before and you can get the recipe here.
Siopao is usually sold in Chinese restaurants but it is also easily found in small stores or establishments or even sidewalk vendors, great on-the-go food.
I remember the first time Armin tried Siopao. It was during a long bus trip coming back from Bantayan Island to Cebu City. We had a shortstop and I was feeling hungry so I went down to look for something to munch. Lucky me, a store was selling some steaming Siopao Asado and I got just one for me because I was was not sure if Armin would like them. He is usually not a fan of food that is sweet and salty. But after I convinced him to try it, I ended up going down again to get two more because he liked them...too much I think! Peace hon! 😉
Printable Recipe
Siopao -Asado (Steamed buns with chicken filling)
Ingredients
- 1 cup warm water
- ¼ cup + 1 tablespoon sugar
- 1 pouch active dry yeast - about 1 Tbsp
- 2 ½ cup all-purpose flour
- ½ tablespoon baking powder
- 3 tablespoons shortening or vegetable oil
- 1 teaspoon vegetable oil
- Chicken Asado Filling
Instructions
- In a bowl, mix together the warm water, 1 Tbsp of sugar and yeast. Let stand for 5 minutes.
- In a big bowl, combine the flour, rest of sugar and baking powder. Add the liquid to the dry ingredients and the 3 Tbsp shortening. Mix well until a dough forms.
- Turn dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. Coat the dough with oil and place in a bowl. Cover the bowl with plastic wrap and let the dough rise for an hour or until it doubled in size.
- Punch the dough down and turn it out onto a floured surface. Roll into a log and divide into 8-10 equal portions.
- Form one into a ball and then using hand of rolling pin flatten it into about 4-5 inch circle leaving a small bulge in the middle. Scoop a tablespoon of filling and place it in the middle. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
- Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes. Turn off the steamer or remove from heat and let it stay closed for 5 minutes before removing the cover.
- Let the buns cool a bit before serving.
Notes
Nutrition
Cheryl Heyres-Bishal says
This is a really yummy recipe!!!! First time I made it and my children and hubby liked it so much. They even requested me to make a lot next time so they can bring it as a school snack. Thank you for sharing this recipe!
Dawn says
Can you convert your flour measurements into grams. Did you try making the dough on a bread machine.
Bebs says
I have not tried it using a bread machine, but it should work. The equivalent in grams of flour is about 325 grams using the Gold Medal brand or about 300 grams using King Arthur's.
Randell says
Hi Bebs, I made you recipes for the Sweet Chicken Asado and Siopoa. They turned out great (I had four of them for my dinner just now. Busog ako! lol) But I need more practice in closing up the bun; turns out that task is an art-form that you made look so easy. Kudos and thanks for another great recipe.
Bebs says
Hi Randell, believe me, it took me a lot of practice too but I had fun learning it and I agree that it is an art 😊.
Christine says
LOVED this. My buns got huge and didn’t stay together. Didn’t look pretty like yours. This recipe is a keeper. Just need help with the bun. What do u think I did wrong?
Bebs says
Great to hear that you like it. Try to lessen the yeast next time.
Arlene says
Hi there thanks for this recipe it’s really good but I was just wondering if I can make the dough ahead of time? Especially when I have to make a huge batch thanks I appreciate your Feed back. My family love them thanks again.
Bebs says
Hi Arlene, yes you can do prepare the dough a day before or even freeze it for days. To refrigerate overnight, do it directly after kneading or after filling and forming the buns. They will rise in the fridge overnight. I would use active dry yeast for this instead.
Liz says
Hello po! Do you have a recipe for pan de coco? Thank you in advance!!
Bebs says
Soon...
KC says
Hi,
I tried all ingredients mentioned but I got web-like dough after rising :(.
can you please help? Thank you!
Bebs says
It sounds like it was kneaded enough.
Patricia says
Why do you use b powder in your Siopao when you’re already using yeast
Bebs says
It gives you puffier buns without adding too much yeast so it does not taste yeasty.
Hazel says
Hi Beb,
Thanks for this tasteful recipe. I’ve tried it and it’s delicious.
I’m wondering after I steamed the bun, it’s a little flat. Any feed back is greatly appreciated! Thanks!
Bebs says
Hi Hazel, this can be a result of using too much yeast or overproofing the dough. Try to use lesser yeast next time and let them rise only until almost double in size.
Earlyjill says
Thank you for this recipe. I was able to make my first siopao!!!
Armin says
Great to hear that...hope you will try other yummy recipes too 🤗
Geraldine says
Hi Beb!
Masarap yun timpla pero yun dough ko instead na tumaas eh lumapad😒 naging kasing lapad ko 😀 I followed ur recipe word for word and watch the video slowly na parang slow motion. Any suggestion?
Bebs says
Hi Geraldine, this sometimes happens when you use too much yeast or overproof (too much rising). You can lessen the yeast to half if you are not in a hurry and let it rise only until also double in sie.
Renelyn Flores says
Hi. Can i make the siopao and leave it overnight then steam it in the morning instead?
Bebs says
Yes you can. Refrigerate right after you shape them so it can slowly rise overnight in the frindge.
Joanne M says
Thanks for sharing. Made this recipe already thrice but I made pork asado instead for the filling. The siopao dough is easy to do and tastes awesome!!! I've made your maja, espasol and kutsinta recipe. I love your site. Doing my amazon shopping thru your links as a small thanks. <3 Will def try your other recipes. 🙂
Bebs says
Aaawww...that is so nice of you, Joanne! Really happy too that you are enjoying our recipes.
Gladys Caldwell says
Where can I find the steamer in your video. Thanks for sharing.
Vanessa says
I have tried several siopao dough recipes but this one is by far my favorite 🙂 Thanks for sharing this wonderdul recipe.
Bebs says
Aaawww, thank you Vanessa.
Joby says
Tried other recipes. Found it so easy. I mixed my yeast with the flour. Used avocado oil and hot water. Dough rose so well.
Love your simple, easy recipes.
Request for you to make Sans Rival!
Bebs says
Already on our list, Joby.
Christel Villarivera says
Hi! I have instant active yeast. Do I still do step just leaving out the yeast and then add the yeast to the flour instead?
Rose Rivera says
Hi, I love all your recepi. But I can’t understand why your siopao only asking for 30 resting n proofing. Others they usually have one hour. Then i was more confused your asado siopao your yearst n water are setting aside. Proofing time is one hour. Do u have different recepi of siopao
Bebs says
Hi Rose, those are just a guide. The best rule will be to allow them to rise until almost double the size. It will all vary depending on the temperature of your surroundings and other factors.
Sally says
Salamat Bebs 😍😍😍 perfect ang recipe mo!!!! Ang Sarap ng dough at ng chicken asado❤️❤️❤️Thank you 😊🙏
Armin says
Happy to hear that Sally, thanks for telling us ❤️
Aurora says
Hi! Can’t wait to try this! Question, do I make the full recipe for the filling that is linked for the amount of dough this recipe makes? Thanks!
Bebs says
Yes, the filling should be good for 10-12 siopao like this recipe.
Geri says
Thank you for a great recipe! I made it for the first time today and it was a big hit. The flavor and texture of the bread was perfect, but I overfilled so that might be why I didn’t get nice round top on my siopao. It was warm when I making the batch so next time after I halve the dough, I’ll keep half in the fridge to slow the rise. Also I did try vinegar in the boiling water and didn’t find it made a very big difference. Thank you much , Bebs, for the video and recipe.
Bebs says
Hi Geri, yes refrigerating the other half of dough will help. Thanks for your update about the vinegar. Try adding it to the dough itself too. But no need really for a very white siopao if you ask me..😉
Ivy says
Hi can i put the dough on the frezzer? Thank you😀
Bebs says
Yes, you can freeze the dough before the first rise. When you are ready to use it, take it out and put in the fridge overnight to thaw then at room temperature to rise.
Jezzel says
Hi Bebs, Do you have a recipe for the filling?
Bebs says
Hi Jezzel, yes it is linked above. You can also search for it, Chicken Asado.
Lynn says
Hi Bebs. Thank you for this easy recipe. Can I freeze the left over cooked/steamed siopao?
Bebs says
Sure you can Lynn.
Aiai says
How many ounces or grams of dough would you recommend per Siopao , I just want to make it uniform and make sure that it has a good ratio of dough and filling. Thanks you
Bebs says
Hi Aiai, I haven't gotton to measure them as we are fine with the irregular sizes 😉, but if you need to have them in uniform size, I suggest weighing the dough and dividing it into 10..or upto 12 for smaller buns.
Tonet says
Hi Bebs ,
Thank you so much for sharing your lovely siopao recipe . I’ve tried making this earlier and it’s perfect . Keep safe always.
Bebs says
Hi Tonet, that is so great to hear! Thanks for dropping by and stay safe...
Leonor Dayaguit says
I love cooking, I want to know and learn more recipes
Angie says
Hi,
If I use self-rising flour, do I still need to put a yeast? If yes, will it be the same amount? Thanks.
Angie
Bebs says
Hi Angie, I have not used self-rising flour to make siopao before so I am sorry that I cannot help.
Marissa says
Self-rising flour only have salt and baking powder added in...I still still need yeast whenever I bake with it...just skip the salt and baking powder...
Lec says
Hi,
Can I use ghee instead of shortening? If yes it is the same amount?
Thanks
Bebs says
Hi Lec, I haven't personally tried using ghee, but I think it should work. You can also use oil.
Jasmine says
Hi bebs,
Hope you are doing well, i just wanted to ask if i can use plain flour for the siopao recipe as we don’t have it here in Uk.
Hope to hear from you.
Many thanks,
Jasmine
Bebs says
Hi Jasmine, I think plain flour is the same as all-purpose flour, so go ahead.
Pairly says
Tried this recipe and its perfect.
I love how easy your recipes to follow. At first I was hesitant to make siopao as I have seen some very complicated recipes online until I found your recipe. Super easy to follow and perfect.
Thanks for sharing
Bebs says
Yes, that is our goal. We try to simplify recipes so everyone will enjoy making them. Thanks for the great review!
Bianca says
Hi Bebs,
Your recipes are absolutely foolproof!
I've tried this siopao recipe and the silvanas too. So perfect. Thank you!
Bebs says
That is super, Bianca! Glad you like our recipes and thanks so much for the great review!
Mariglor De Villa says
Hi Bhebs , I haven't try your recipe yet, i just want to know the difference using active dry yeast to instant dry yeast. Thank you
Bebs says
Hi Mariglor, active dry yeast (ADY) normally requires that you proof it first in warm water while instant yeast can be added directly. I also find that dough made using ADY rise slower than that made with instant yeast. If you are going to refrigerate the dough for next-day-baking, I suggest using ADY.
happybugsy says
Super mega delicious recipe! Thank you !!
Bebs says
Thank you!
Marie says
Have you tried making these with rice flour? I want to make these gluten free for some friends who struggle with celiac but haven’t been successful. If you have a recipe to experiment with it would be great to try it. Thanks
Bebs says
Hi Marie, I think you can make Puto Pao instead and use rice flour...
John says
I looked at a lot of recipes but when I saw you were from Pampanga via the chicken asado recipe I knew I was in the right place. The asado was spot on perfect and my skills with the bun will improve. I hope. I have a small steamer basket and the last batch was perfect and we won't discuss the first two batches! Next time we double the recipe and work on the bun. One question though, is it possible to let it rest too long after the filling?
Bebs says
Hi John, thank you so much for the perfect rating 😊. If you do not plan to steam the filled bun the same day or for several hours, just place them in the fridge. They will rise much slower and sometimes it is better that way. If this is what you plan to do, do not use instant yeast, use Active Dry Yeast.
Kyle says
Found this site because I had a random urge to make Siopao a few days ago. This recipe is legit, Super easy and perfect buns. I’m making another batch tonight. Though I’ll be adding half a boiled egg on top of the filling. I’m going to be making so many dishes from this site. Thank you for putting this site together.
Bebs says
Thanks for the great review Kyle and glad that you like our recipes. The egg on your Asado siopao should be great!
Marie says
Hello,
My Siopao tend to open while they’re streaming. I’ve made several batches..it seems like no matter how ‘good’ I think they’re pinched closed, half of them still open. Do you have suggestions of how to fix this? Or what could be the culprit? Thank you! Love your recipes! And definitely love Siopao!
Bebs says
Happens to me too and I see nothing wrong with that. In making authentic char siu bao that is actually the aim— to have the top to burst open to let out the steam. But if you don't want that, remove or reduce the baking powder and try steaming using cold water first and at low temperature.
Marie says
Thank you so much for your response! I may have figured out to not knead the dough so much after the first rise. I watched your video again along with others and you don’t seem to handle the dough too much, which I like. Just punch it down cut and flatten. 👍🏼
Vickie says
I have used your siopao recipe several times. My family love this. My question is, why is it that whenever I knead my dough, it’s sticky. I follow all the measurements. In your video, your dough doesn’t have any residue on your kneading surface.
Bebs says
Hi Vickie, the flour varies from one place to the other or even just the brand used. Just reduce the water or add more flour. It should be a little sticky but should also lessen as you knead.
Maria Bumbasi says
Hi, I am here in San Diego, CA and I have a lot of SAF Gold yeast. Can I use this on your siopao recipe. IF Ok how much to use based on your siopao Chicken or aside recipe. Thanks a lot
Bebs says
Hi Maria, just use the same amount of yeast indicated in the recipe.
Fanica says
A tip-Put a little apple cider vinegar in the steaming water it will give them a good taste and a shiny look.
Bebs says
Hi Fanica, a friend gave me the same tip, so you must be onto something. Will try it soon...planning to make Siopao Bola-bola..
Rene says
Adding vinegar to steam water makes for a whiter siopao too!
Bebs says
So I've heard, Rene. Will try it when I make my Siopao Bola-bola soon...
Dee says
Thanks Bebs for this recipe. It was easy and came out really well the first time I did it. Family loved it! Xx
Bebs says
That is great Dee and thanks for the 5 stars...?
Astra Desembrana says
I tried it dough was good but why did it shrink after it was steamed..
Bebs says
Hi Astra, it could be the leavening agent you used, too much can cause it to collapse when cooked. Try it without baking powder. It could also be that the rising time was too long before steaming them.
Audie Salvador duliesco III says
Thnk u for the recipe...my family loves it..godbless
Bebs says
Glad to hear it Audie!
Sara Kahrhoff says
Hello, I also followed the chicken asado recipe but it turned out very thin and watery. Any suggestions?
Bebs says
Hi Sara, usually after boiling it for an hour the liquids should have thickened, try to cook it longer uncovered. You may also dissolve a tablespoon of flour in a 1/4 cup of water and add (some of) this (a tablespoon at a time) at the end of cooking stirring well until it becomes thick before turning off the heat.
Debbie says
H Bevs I can finally make siopao ( we love jumbo) thanks to this easy recipe. I bought a stand mixer and used the dough hook. We wanted a sweeter dough so I used 1/3 c instead. Can this recipe be doubled? Thank you so much!
Bebs says
Hi Debbie, sure you can double it. Enjoy!
Dawn says
Just wondering if I doubled the recipe should I also double the yeast. Two tablespoons of yeast might be too much don’t you think. Please let me know
Bebs says
Hi Dawn, yes it will be a lot. You might have a problem with the other dough rising too much while forming the others and might result also in yeasty tasting buns. Just use the same amount. It might take longer to rise but it will give you enough time to shape them all.
B. P. says
Hi Bebs...here in U.S. there are prepared "dough" for making pies, etc. already on the frozen section of groceries. All we cook are the "palaman" or whatever you want to put in it and shape them as the way u want, which is the most "quicker" and convenient way. Steam or bake them as you wish. I also made Puto and or kutsinta...with my "Talking Rice Cooker"...lolz...but I guessed the "Old Ways of Making Sio-Pao" is still the best...try putting left over Chili (almost dried ) for fillings...Yummy:)
Bebs says
Hi BP, lucky you to have your prepared dough. I would love to have it also to save time when needed! Thanks for the chili tip, will try it next time!
dizzy says
Hi! Ilang grams ang isang pouch ng yeast?
Bebs says
Hi Dizzy, I used instant dry yeast. 7 or 9 grams in a pouch or just use 1 Tablespoon.
Tom says
Hi Bebs, came across your recipe while looking for a siopao one. Made a total mess trying to shape them so decided to just oven bake them. Filling was corned beef and boiled egg. Came out super light and delicious. Have just made another batch but just the dough, cheese, black pepper topped with sesame seeds. Once again absolutely delicious. Thanks for the great recipe but doubt it will ever make it to the steamer, I love the crunchy texture the oven gives it.
Bebs says
Whatever works for you Tom, I know shaping them is a bit tricky, but I am sure it is also good baked instead of steamed. By the way, a less complicated way would be just pulling and pinching the ends together to seal the filling inside and then place it upside-down on a wax paper, easy and less messy. 🙂
Jenny Sinclair says
Hi I made this recipe last night .unfortunaley it didn't rise and it was flat ☹️☹️What have I done wrong .please help ...
Bebs says
Hi Jenny, have you tried proofing your yeast to check if it is alive and active? Make sure to use only warm water not hot or it will kill the yeast.
Carmelita Bauer says
Hi Bebs...thank you so much for this great recipe!
Easy to make and great taste...