Toasted Siopao is a whole new way to enjoy the classic steamed buns. Perfectly golden on the outside with juicy, flavor-packed chicken Asado filling. It's the ultimate snack you'll crave over and over again.
Siopao is one of the most popular Chinese-inspired foods in the Philippines, alongside siomai, pancit, and shanghai. Baozi or bao, as known in the Chinese cuisine, are delicious steamed fluffy buns which contains various fillings such as meat, vegetables, custard or jam. In the Philippines, siopao typically features savory fillings like asado (sweet-savory meat filling) or bola-bola (ground meatball). Despite its Chinese origins, siopao has gained popularity as a convenient on-the-go snack in the Philippines. This popularity has led Filipinos to create a baked version, resulting in the creation of Toasted Siopao.
What is Toasted Siopao?
Toasted Siopao is a unique twist on the classic Filipino steamed bun. This savory bun is baked to achieve a crisp, golden-brown exterior while maintaining a soft, juicy interior. The dough used in toasted siopao has a similar texture to that of monay or pinaputok, filled with ground or chopped meat and often a slice of boiled egg. However, for this siopao tostado recipe, I used a filling of chicken asado with a quarter of a hard-boiled egg.
Originating in the Bicol region in the 1970s, both Naga Garden Restaurant and Romero’s Bakery in Naga City developed their own original versions of this delicious treat, sold exclusively in their establishments. However, in the early 1990s, the Santa Maria family, owners of 3N Bakery, began mass-producing Toasted Siopao, leading to its widespread popularity.
Ingredients You'll Need
Asado Filling
- Chicken Thigh Fillet - best for braising as the thighs are more tender and less likely to dry out. If unavailable, you may substitute with chicken breast fillet.
- Soy Sauce - provides an umami-rich taste to the filling.
- Brown Sugar - gives a hint of sweetness to balance the savory elements.
- Bay Leaves - infuses the filling with a subtle, earthy flavor.
- Hoisin Sauce - a sweet and savory sauce that also adds a glaze to the filling.
- Pepper - adds a touch of heat and spice to the filling.
- Cornstarch - for a velvety and slightly thick sauce of the filling.
- Oil - You may use any oil of your choice.
- Garlic and Onion - aromatics for sautéing.
- Water
Siopao Dough
- Instant Yeast, also known as rapid-rise yeast, can be mixed directly with dry ingredients and requires less time to rise. Alternatively, you can use active dry yeast, but make sure to rehydrate and proof it first.
- Lukewarm Milk and Water activate the yeast and help dissolve and mix the dry ingredients faster.
- Sugar - adds sweetness to the dough and helps activate the yeast.
- All-Purpose Flour
- Baking Powder - another leavening agent that helps the dough rise and become soft.
- Oil - for a tender and moist bread
Optional Filling
- Hard-boiled egg - although optional, adds another texture and flavor to the toasted buns.
Tips in making Toasted Siopao
Cut the chicken into small, uniform pieces to ensure even and quick cooking.
Make sure the temperature of the lukewarm milk and water varies between 115°F/45°C and 130°F/54°C. Having the temperature right is crucial because cold water won't activate the yeast, while hot water will kill it.
One of the best methods to check if the dough has been kneaded sufficiently is by performing the "windowpane test". Take a small piece of dough and stretch it with your fingers into a thin square or rectangle. The dough should be thin enough to allow light to pass through without tearing.
You may also air fry your Toasted Siopao if an oven is unavailable. Preheat the air fryer to 200°C/400°F. Air fry the buns for about 10-15 minutes or until toasted and golden brown.
How to Serve and Store
Enjoy your Toasted Siopao by itself alongside a hot cup of coffee, or pair it with your favorite noodle soup or stir-fried noodles for a hearty meal. Whether it's breakfast, merienda, or a light dinner, it's perfect any time of the day.
ROOM AND FRIDGE - Store your Siopao Tostado in an airtight container. It can last for about 2 days at room temperature or about a week in the refrigerator. To reheat, simply place it in an oven or oven toaster at low heat until warmed through, or microwave it for about 15-20 seconds.
FREEZE -You may also freeze them for up to 3 months if you plan to make a large batch to enjoy later. I recommend to just bake them for 7-10 minutes and let them cool down to room temperature. Then pack in large ziplock bags in a single layer or an airtight container box with a sheet of parchment paper in between layers so it is easier to separate once frozen. If you have time, take a batch out the night before and transfer it to the fridge to thaw. You can also bring it out and allow it to thaw at room temperature. Bake in the oven for 7-10 minutes at 170C/325F or until golden. If you do not have the time, you can bake them directly at a lower temperature and for a few minutes longer.
Printable Recipe
Toasted Siopao Recipe
Ingredients
Asado Filling:
- 2 tablespoons oil
- 2 cloves garlic - minced
- 1 medium onion - chopped finely
- 1 pound chicken thigh fillet diced small
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3-4 pieces bay leaf
- 2 tablespoons Hoisin sauce
- ¼ teaspoon pepper
- 2 tablespoon cornstarch
- ½ cup water
- 3 hard-boiled eggs each cut into quarters
Siopao Dough:
- 1 teaspoon instant yeast
- ⅔ cup lukewarm milk
- ⅓ cup lukewarm water
- ⅓ cup sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoon oil and a bit more for coating
Instructions
FILLING:
- 2 tablespoons oil, 2 cloves garlic - minced, 1 medium onion - chopped finely, 1 pound chicken thigh filletIn a deep pan or pot, heat oil over medium heat. Add chicken and sear until lightly browned. Add garlic and onion and saute until aromatic and limp.
- 3 tablespoons soy sauce, 2 tablespoons brown sugar, 3-4 pieces bay leaf, 2 cups waterPour in soy sauce and add brown sugar and bay leaves. Cook until the sugar has slightly caramelized, then add water. Once it starts to boil, turn down the heat and simmer for 20-30 minutes or until the meat becomes tender--add more water if needed.
- 2 tablespoons Hoisin sauce, ¼ teaspoon pepper, 2 tablespoon cornstarch, ½ cup waterOnce the liquid is reduced to a thicker sauce and the meat is fork-tender. Add Hoisin sauce and season with pepper. Combine cornstarch and water to make a slurry and add this and simmer for another minute or two stirring regularly until the sauce thickens and becomes velvety.
DOUGH:
- 1 teaspoon instant yeast, ⅔ cup lukewarm milk, ⅓ cup lukewarm water, ⅓ cup sugar, 3 cups all-purpose flour, 3 tablespoon oil and a bit more for coating, 1 teaspoon baking powderIn a large bowl, dissolve the sugar in lukewarm milk and water. Sprinkle the yeast and stir. Then add the oil followed by the flour and baking powder. Mix well until a dough forms.
- Turn dough out onto a lightly floured surface. Knead the dough for 8-10 minutes or until smooth and elastic. Do the windowpane test.
- Shape the dough in a ball and coat it with oil and place in a bowl. Cover the bowl with plastic wrap and let the dough rise for 30 minutes to an hour or just until it almost doubles in size.
- Turn the dough out onto a floured surface. Flatten it a bit into a circle and divide into 12 like a pie.
- Form each piece into a ball, cover them with a kitchen towel and let them rest for 3-5 minutes.
FORMING THE BUNS AND BAKING:
- Flour the surface of your counter and take a piece of the dough and flatten it a bit by pressing it with the palm of your hand against the counter. Flatten the edges a bit more using a rolling pin while turning the dough around leaving a small bulge in the middle.
- 3 hard-boiled eggsHold the flattened dough on the curve of your palm and scoop a tablespoon of filling and place it in the middle. Add a slice of hard-boiled egg. 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 on top. Repeat with the remaining dough balls.
- Arrange the filled dough in a baking sheet and cover the filled buns with a kitchen towel and let them rise for 20-30 minutes or until almost double in size.
- Bake in a preheated oven at 170C/325F for 12 to 15 minutes or until they turn golden brown.
- Take them out of the oven and transfer to a cooling rack. Let them cool down a bit. Serve while still warm.
Rodella says
This looks so yummy!! I will have a go at making this soon!
Bebs says
Yes, you should, Rodella. I really enjoyed making (and eating 😉) these.