Sio pao with chicken asado

Siopao agj

Yummy ligth and airy buns filled with sweet savory filling. Siopao is the filipino equvalent to Cha siu bao ( steamed bbq pork filled buns). I remember my dad make these buns when I was growing up, I did not like the buns with filling back then, but now I do. When I was growing up he made the plain one for me as I have done for my children.

Siopao 3 agj

These buns are easy to make, follow the recipe and you are on your way, just make sure you have all the ingredients, I didn’t and made it with chicken and not pork.

Dough recipe

Makes about 20 buns, depending on the size

250 ml/1cup luke warm water

3  tbsp sugar

1 packet dry yeast

3 tablespoons canola oil

800 ml all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Filling ingredients:

500 g chicken, chopped into small pieces

1  onions, half chopped and the other half sliced

2 cloves garlic, minced

1 carrots diced in different sizes(for texture)

2 stalks of scalions sliced

1 tbsp lard, shortening or oil

2 tbsp soy sauce

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch, diluted in 1/8 cup water

Salt and pepper to taste.


Start by making the dough.

Combine warm water, sugar and yeast in a bowl, add oil, salt and flour

Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, flatten the buns and place a spoonfull of filling in the middle before you close them up.
Place them on small squares of baking paper and place them in a bamboo steamer and cover, let them rise to double the size.
Sio pao filling agj
Next make your filling saute the onion, garlic and chicken in a little bit of oil, when the  chicken is done add the carrots and the rest of the ingredients exept the cornstarch and water.
When everything is cooked and incorporated then add the cornstarch and water.
Filling the buns.
Divide your dough in atleast 20 equal parts, roll each part into a ball, flatten by rolling with a rolling pin,
and place a good spoonfull of filling in the middle close them up and put them on a piece of bakingpaper before you put them in the steaming basket.
Remember to give them space so they do not swell into eachother. Cover them and let them rise to double the size befor you steam them,
Steam over a wok or a pot with boiling water for about 10 minutes.

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