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Siopao Steamed Buns

One of the greatest influences on Filipino cuisine is neighbouring China. It has been fully embraced by the country and we have the world's oldest china town. Part of this is the Chinese dim sum culture which Bao's are a part of. Bao and Siopao have become a snack favourite in the Philippines and are now commonly filled with everything filipinos like to eat from Spanish sausage to mushrooms - the possibilities are endless. Typically these little fluffy buns are coloured in a pan which gives a crispness to the outside of the bun. Below is a common recipe for Siopao, the indigenised Cantonese steamed bun cha siu bao. This recipe is a great way to use your steamer from your specialist box. Let me know in the community how you get on!

Basic Siopao dough:

  • 470ml water warm
  • 2 ½ tablespoons sugar
  • 100g sugar
  • 7g dry yeast
  • 625g all purpose flour
  • 1 ¼ tablespoon baking powder
  • 6 tablespoon shortening


Step 1

Add the yeast, sugar and warm water together. Leave to sit.

Step 2

Add the rest of the dry ingredients and then add your wet.

Step 3

Knead to a smooth and fine dough and leave too proof for about an hour.

Step 4

Shape, flatten and fill (with a filling of your choice)

Step 5

Place in your steamer and cook for 15 minutes.

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I'm here to share my love for Filipino food with the world. I'm also the founder and president of the Center for Asian Culinary Studies.