How to Make Siopao (Recipe #2)


Ingredients :

  • 3 c. All purpose flour
  • 3 tsps, yeast
  • 1 1/2 c. luke warm water
  • 4 tbsp. Sugar
  • 1/2 c. shortening ( crisco)
  • 1 tsp. salt


  1. Dissolve yeast in lukewarm water.
  2. When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat thoroughly
  3. Set aside to rise until double in bulk. ( 20 – 30 minutes).
  4. Add remaining flour and 1/4 cup shortening, and mix well. Knead until smooth
  5. Divide dough into 24-36 pieces depending on desired size
  6. Form into balls. Set aside


  • 1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)
  • 1 clove Garlic (chopped finely)
  • 3 tbsps. soy sauce
  • 3 tbsp. Hoi sin sauce (can be fine at Oriental store)
  • 3 tbsp. Sesame oil (or crisco is fine)
  • 1/2 cup water
  • 2 tbsp. sugar
  • 1/2 tsp. ground pepper
  • 6 hard boiled eggs (cut in slice or cubes)
  • 1 tsp. MSG (if preferred)
  • Filling Preparation


  1. Saute garlic, onion in a sesame oil (or Crisco)
  2. Add pork or chicken
  3. Cook till lightly brown
  4. Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)
  5. Stir until sauce boils
  6. Reduce heat and simmer uncovered for 2 minutes
  7. Remove pan from heat
  8. Add hard boiled eggs
  9. Let cool for 5 minutes

Filling the dough:

  1. Take each ball of dough and roll out on floured surface.
  2. Place one round of dough in palm of hand.
  3. Put one table spoon of filling in center of siopao dough.
  4. Press edges of dough together.
  5. Take the 2 ends of bun, bring them up over the pinched edge and twist together firmly.
  6. Cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square.
  7. Brush one side lightly with oil.
  8. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.
  9. Steam siopao dough for 20 minutes.


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