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By Shobee |Created On:  |Updated:
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SIOPAO FILLING RECIPE. An easy way to make siopao filling. Quick to follow recipe and ingredients that are easily available. Make Siopao now.
Easy 3 Ingredient Siopao Recipe
This is my third version of Siopao filling. This time I used the left-over Roasted Chicken, Honey Barbecue Sauce and Hoisin Sauce which has been sitting in the fridge since July 4th. Surprisingly, it tasted almost similar to the one I always buy in the Philippines. This filling is less complicated compared to the Char-Siu Filled Siopaoand the one with Chicken Breast FillingI made fromthe last time. Guys, this is soooooo EEEEEEEasy with the capital E.
3 INGREDIENT SIOPAO FILLING RECIPE
I am aware that I should be more creative with this blog and share versatile recipes and I am working on that, but what can I say, my kids love the fluffy and soft doughof this Siopaoand as for myself, I like how portable it is to pack for lunch. I made these steamed buns on Sunday and hope that it will last throughout the week as my kids’ lunch while I am at work.
These Siopao arefreeze-able without compromising the the softness and fluffiness of the dough after it is heated. I know you can buy Siopao from any Asian market but the home made ones are still the best because you know what goes into the filling. Also, the dough is very easy to prepare unlike the other recipes I tried and the dough always rises when steamed… So make this and bring it to work and enjoy it with your friends.
3 INGREDIENT SIOPAO FILLING RECIPE
3 INGREDIENT SIOPAO FILLING RECIPE
5 from 2 votes
Print Pin Rate
Servings: 12 pieces
Calories: 39kcal
Author: Shobee
Ingredients
- FOR THE FILLING:
- 1/3 cup Hoisin Sauce
- 1/3 Cup Original Honey Barbecue Sauce
- 5 cups pulled Roasted Chicken
- FOR THE DOUGH:
- 3 cups All Purpose Flour flour plus 1/3 cup all purpose flour separate use
- 1/4 cup white granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoon Rapid Rise Highly Active Yeast or 1 packet of Rapid Rise Highly Active Yeast
- 2 teaspoon baking powder
- 2/3 cup milk plus 1/3 cup separate use
- 1/2 cup water
- 1 egg room temperature
- 2 tablespoon melted butter
Instructions
FOR THE FILLING:
Place the pulled chicken in a heated pan and let warm. Add in Hosin Sauce and Original Honeyed Barbecue Sauce and mix together. Set aside and let it cool before filling into the dough.
FOR THE DOUGH:
Grease a large bowl with cooking oil set aside- we will use it to rise the dough.
Place 3 cups flour,granulated sugar,salt,baking powder and yeast in the mixing bowl and mix completely using a wire whisk.Set aside.
Place the additional 1/3 cup flour, 1/2 cup water and 1/3 cup milk in a small sauce pan and mix with spoon or whisk to incorporate, then heat it a low fire until pasty in texture ( CLICK THE LINK ABOVE IF YOU NEED TO SEE HOW IT LOOK LIKE)
When the flour is already pasty, add it to the 3 cups flour mixture.
Place the butter in a microwave safe cup and heat for 1 minute or until the butter is lightly melted and pour into the mixing bowl.
Heat the 2/3 cup of milk in the microwave for 1 minute and add into the mixing bowl. Mix all of the ingredients TWO TO THREE TIMES using the electric mixer THEN add in the egg
Mix the dough using an electric mixer with a hook on. Mix until it will for a fluffy and soft dough. NOTE: You will notice that the dough is not mixing well, but continue mixing because eventually, the dough will become soft and smooth.Transfer the dough to the greased bowl and let the dough rise in a warm place for around 1 hour.
PREPARING THE SIOPAO OR PORK CHAR BAO:
When the dough had risen after an hour, form the dough into a small log and cut it into 7-14 small balls-IN MY CASE, THIS RECIPE YIELDED 14 LARGE SIOPAO .Using your hand, flatten the dough and place the filling on the middle. Seal the dough on the edges and arrange it on the steamer. Do the same to the remaining dough.
COOKING THE SIOPAO:
Cut parchment paper into 14 pieces. Around 2x2 size
Boil 4-10 cups of water and steam the siopao for 20 minutes. You can freeze these siopao and microwave it wrap with wet paper towels and heat it for 1 minutes before eating or steam it so that it is soft and fluffy.
Notes
I have various Steam Buns Recipe Filling on the blog and all of them are tasty and delicious. You can use the list below to fill your steam buns.
Try this easy version of Steam buns Dough ----> Instant Pot Steamed Buns
- Gua Bao -I use pork belly in this recipe. You can change the meat into pork roast or pork shoulder
- Chicken/ Pork Filling- this is on the sweeter side, which is my favorite. Use pork instead of chicken.
- Meatball Filling- ALthough not your typical filling, I love meatball filling too. The meatballs were steamed ahead of time to ensure that there is no raw meat in the buns.
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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Related Posts:
- Siopao with Chinese Pork Char Siu Filling
- Instant Pot Char Siu
- Soft and Fluffy Siopao Recipe
- Filipino Style Barbecue Sauce (Marinade)
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Reader Interactions
Comments
Shobelyn Dayrit says
Hope you’ll succeed.
Maria says
Thank you because I’m going to make it now
Shobelyn Dayrit says
Thank you so much! One day you can make it too.
Anonymous says
I had these little dreams a few X’s luckily from a store here in California. I was sure to remember the name of them so I could look up. Thank God I did!!! Such yummy little dreams!! The ones that I had, had pork & egg inside, it all looks so good to me!! Thanks again. Deeshobee says
You are welcome 🙂
Raymund says
Thanks for sharing this fluffy siopao dough recipe!
