Siopao (steamed dumplings)
Ingredients :
For the pork asado filling :
400 g. of ground pork
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
3-4 tbsp. of soy sauce
1 star anise or cinnamon stick
1 bay leaf
ground black pepper
2-3 tbsp. of sugar
1 tsp. of cooking oil
1/4 c. of water
1 tsp. of cornstarch
For the bola-bola filling :
400 g. of ground pork
1 onion, finely chopped
1 tsp. of finely minced garlic
1 carrot, grated
3/4 tsp. of salt
1/2 tsp. of ground pepper
1 egg, beaten
10 quail eggs, hard-boiled and shelled
For the siopao dough :
1-1/2 cups of lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4-1/2 cups of rice flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons of vegetable oil
extra flour and cooking oil
20 2-1/2 x 2-1/2 pcs of kitchen wax paper
Cooking procedure :
Prepare the pork asado filling
Heat a small saucepan. Pour in the oil. Over high heat, brown the ground pork. Add the rest of the ingredients, except the water and cornstarch. Cook for 5-7 minutes, stirring often. Disperse the cornstarch in the water and pour into the pan. Cook, stirring, until the mixture is thick and almost dry. Set aside.
Prepare the bola-bola filling
Mix together all the ingredients except the quail eggs. Form the ground pork mixture into 10 portions. Cover each quail egg with a portion of the ground pork and form into a ball. Set aside.
Prepare the siopao dough
Sprinkle the yeast and 2 tbsp. of sugar over the lukewarm water. Let stand 10 minutes, or until bubbly, without stirring. Mix together the flour, baking powder, 1/2 c. of sugar and vegetable oil. Pour the yeast mixture into the flour mixture. Mix well. The dough will be soft. Transfer to a floured board and knead with your hands, using a pushing motion, until the dough is smooth (about 10 minutes). Form into a ball.
Lightly oil a glass bowl (big enough to handle the expansion of the dough). Place the dough in the bowl and cover with a clean damp kitchen towel for 2 hours or until double in volume. Punch down once, recover with the towel and leave to rise again for another 30 minutes.
Note that the maximum volume of the dough will depend on the quality of the flour and yeast.
Divide the dough into two. Form each half into a rod by hand-rolling it on the board. Cut each rod into 8-10 pieces. Take a piece of dough and flatten it with your hands, pulling the sides to form a circle. Place a bola-bola at the center and pull up the sides and twisting at the top until the bola-bola is securely stuffed inside the dough. Do the same for the pork asado filling, using about a tablespoon of filling for each siopao. To prevent the pork asado from running down the sides of the dough, place the dough on your palm and cup your hand (as in form your hand into a scoop) before placing the pork asado at the center of the dough. Place each siopao on a piece of wax paper. Arrange on a steamer with briskly boiling water.
Steam the bola-bola siopao for 20-25 minutes. The asado siopao will only need 10-12 minutes of steaming.
Makes about 20 medium-sized siopao.
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Comments
150 Responses to “Siopao (steamed dumplings)”
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yan ba tlaga ang shape ng dough pag naluto gusto ko yung shape sa pilipinas:razz::neutral:
mahirap yata yun, lanie hehehehehe
bakit rice fluor ang ginagamit mo diba dpat all purpose fluor
magaspang ang all purpose flour. but don’t use glutinous rice flour ha. just ordinary rice flour.
Salamat po at at ako’y nakagawa rin ng siopao.
Sana magpatuloy ang iyong website na nakapagbigay kasiyahan sa mga pinoy na malayo sa inang bayan (tulad ko)
Hi Denis.
Natuwa naman ako sa comment mo. Walang anuman. Wag ka mag-alala at walang katapusan ang lutuan dito sa bahay LOL
Many thanks sa impormasyon. I am self learning to bake. By trial and error. I thought it was too difficult. I tried to make pandesal, una kasi kala ko ang bread crumbs na may yeast ang gagamitin so di nag-expand. pero masarap siya. halso sing tigas bato ang outcome. ngayon, inulit ko, excited na ko kaya 30 mins lang di ko na maintay ang pagalsa ng yeast, medyo di pa siya maalsa. siguro next time hintayin ko na talaga. salamat sa siopao making tips. Iba kasi talaga ang siopao sa Pinas malasa. sana gawa ka pa ng ibang recipe publish mo sa website.
i tried the recipe, and failed miserably. i used instant dry yeast because that’s the only kind in the store. i didn’t have measuring cups, but used these conversions: 1 cup flour = 120 g. 1 cup liquid = 250 mL. matigas at tuyo yung dough. it didn’t rise. i added more of the yeast and water. it was worse. so, in the end, i had to throw the dough away. the asado filling was good, though. i just added vegetables to it to make it a stew for the rice. what did i do wrong, and how could i have remedied it?
with liquids, 1 c. = 225 g.
“it didn’t rise”
the yeast was probably dead already when you bought it. you need active dry yeast. and you need to “activate” it in lukewarm water before mixing it with the flour.
and once you have mixed the dough, you can’t add to it anymore. you have to make a fresh batch.
Hi Connie, this is a great recipe!!!
No I haven’t tried it yet but I will.
Can you pls advise what other flour I can use if I can’t find rice flour.
Cheers, Gina:)
Some cookbooks say all purpose flour is okay. However, the dough is not as white. Some readers recommend adding 1 tbsp. of vinegar to achieve the right color.
what is the siapao really made from i though tit had octopus in it is that true cuz i saw some pieces with little circles on it but i still love and im not even chinese or phillipino
gusto kong subukan gumawa ng siopao pero hindi ako marunong kong pano gumawa ng souce pls,pwede nyu bang ituro sakin? at sa mga sahug ng siopao thanks,,,,sana matanggap nyu ang mail ko
jane, click the link to page 2.
I visited Chinatown in Manhattan a couple of years back and they had one of the best siopao I had ever had. The dough was very light and starkingly white! One can always make a good filling but to me siopao is the dough.
And how do they make that pinched wheel top?
We visited the Philippines last year and to my amazement they had the same siopao at Chow King and at the Chinese restaurant my in-law took us to in Binondo!
If this is not a Chinese conspiracy, what can it be? I also did many experiments on this without success! Including Martin Yan’s recipe!
Joe, “And how do they make that pinched wheel top?”
out the filling in, gather up the edges, pinch and twist.
papano ba ang ginagawa para maging maputi at malambot ang dough ng siopao? ituro nyo naman sa akin.many thanks.
Tried making the dough, but it did not rise. I think there is something wrong with the rice fluor, Is it possible to use cake fluor instead? How will you know if you bought a dead yeast or not? What type/brand of yeast do you recommend?
i realy really fell in love with your blog, full of nice, yummy colored photos of food…glorious Filipino food…keep up the good work and i will truly patronize your site…thanks a lot for being so generous with your recipes…i haen’t tried them yet ‘coz i’m afraid i might not be able to live up to your expertise…
anyway, thanks a lot, i’ve been homesick lately and reading your site just chased the blues away…:)
more power to you
i used the frozen dough for rolls. puwede na.
chitse, a reader once suggested adding a tablespoonful of vinegar to the dought.
i think the brand is Red STar.
Cecile, one of the reasons for creating this blog was to make people know that cooking isn’t just for the pros. We can all be good at it.
ayos, felixberto!
connie, can you give me an idea on how to innovate siopao and how could i make it different to the existing one.
i just badly need it on my feasibility study.
i’m a graduating stude.
Rowena, it’s your feasibility study. Maybe you should experiment with siopao making and find an innovation.
hello, yun bang glutinous rice flour ang gamit sa siopao?
ordinary rice flour, peggy. otherwise, the texture will be similar to buchi.
I am so happy I found this! I found your blog some time last year so di ko alam na may Siopao recipe ka na!
I’ve been doing a lot of baking lately pero ang asawa ko na-adik dun sa siopao na binebenta ng co-worker nya. So hanap ako sa google ng recipe aba ikaw ang lumabas na pang pinoy hehehe
Try ko ‘to sa weekend!
have fun, auee.
feel the dough as you knead. such a satisfying feeling.
im now in Czech Republic puro chinese kasama ko we always make chinese dumplings and siopao.
this time try ko naman ang Pinoy siopao,sana di ako mapahiya…medyo alanganin lang ako kase we never use rice flour,but i will try it anyway.
hi salamat s recipe mo,i try but not god c d 2mubo yung yeast n gnmit yung yeast kc n nbbili d2 cubes ya d ko mtanya yung 1 tsp n yeast,but anyway i will try again…thanks uli:lol:
hi! just finished making siopao based on your recipe! oh my gosh! i had 2 right away! the only problem i had was closign the siopao..is it ok to use a rolling pin? another thing, naglilihi ako sa siopao right now (2 months preggy) and you helped me by sharing your recipe! it is hard to find a good siopao here (referring to the dough) in illinois..although i used all purpose flour btw..but it turned out ok..:wink:
marj, sa siopao ko rin ipinaglihi yung panganay ko hehehe
re rolling pin. why not? it should make the dough thinner and wider and easier to twist after the filling has been added.
Connie ,
I tried your siopao recipe but i am disgusted to the outcome, i know it is not your recipe that made it miserable, pls. teach me what to do to make my dough rise. I will appreciate if you will mail me back. I am living in a foreign land and thanks that you have this website…
Julie, most times, it just takes practice. You have to be attentive and observant to the various stages of dough making. Like, is the yeast mixture bubbly already? Is the water warm enough? Room temperature affects the yeast too.
helo,im an industrial engineering student.could anyone of you give me a list of siopao characteristics of your preference like the quality of the meat or the size.This is for my quality control study.tnx a lot
Ang sarap talaga ng pagkaing pinoy yummmy.
YOU GUYS ROCK!
noel from sacramento.
Hi Connie, Robert from Taiwan here. Just wondering if you have a recipe for chicken siopao. I understand chicken meat comes out drier than red meat so directly substituting chicken meat for pork may not work here. If you have a recipe for chicken siopao, can you kindly share it with us? Thanks
Lahat ng recipe na niluluto ko for my kids came from youre cooking blog.I want to thank you! I never cooked back home but here in America, I am cooking like a PRO because of you..Masarap talaga ang filipino food!!!!!!!
I’m trying to cook this siopao and Just the ingredients itself looks good so wish me luck…Happy halloween…
Robert, try chicken thigh fillets.
Thanks, Maria Theresa. And Happy halloween to you and your family too.
Hi there- I am going to try this recipe tonight with different fillings. (I am vegetarian)…The fillings I have are a little looser, so I hope it will still work. I am very excited to try it because I cannot eat wheat, so I hope the rice flour will work out. When you made it, you successfully used rice flour, right?
Do you have any other recipes you recommend that are based around rice flour?
-Brenda
Hi Connie, Robert from Taiwan again. Thanks for the advice on using chicken thigh meat.
Siopao takes a lot of practice to make it perfect. I remember doing it the first time and it turned to be as hard as a rock, what a disappointment! Well, I tried and tried again and after a lot of practice, I could say that I was able to make a good one, for me it wasn’t a perfect one. I’m still crazy with ChowKing’s siopao and been wondering how and where to get their recipe for the dough. Anyway, the textures of the siopao that I’ve seen here are a bit soggy. Steamed dough shouldn’t look like that. But nice try! If anybody could email me the recipe of Chowking’s dough then I’m willing to walk somebody through on how to make siopao. Thanks!
Hi Connie, I love you blog! I just found it yesterday when I was surfing for Pinoy dishes.Anyway, these pictures look mouth watering! I always loved siopao and I remember having one almost everyday as merienda. Its been ages since i had my last bite with these yummies and with your help I think I could finally make one myself. Is it possible to use all purpose flour instead of rice flour? I think rice flour contributes not only to the texture but to the rich sweet flavor of the dough as well. Unfortunately, I can’t find one here. I hope it wont make a huge diffirence. Thanks.
Emily
Hi Emily, some readers have suggested that it is possible to use all-purpose flour although the color of the dough will be beige rather than white. Just add a tablespoonful of vinegar to make the dough white.
Hello again Connie, thank you for the tip. I did add vinegar but the dough didn’t turn as white as I hoped. Medyo may pagkabeige nga sya but this difference didn’t alter its taste.The fillings was an absolute hit and I love it. As a matter of fact, it went well that even my husband ( not a Pinoy), who is always skeptical about shoving ”foreign” food into his throat ate at least 3 of them and even share a few to his folks, who in turn, ate it with much gusto! They even asked me if I could make it again which I would gladly do next weekend na naman. Vielen dank! (Thank you!)
That is great, Emily! Hmmm… I’m thinking of “inventing” more siopao fillings. Haven’t made siopao in ages.
hmmm, sounds easy to make ha..and i think its delicious…yah really cooking at home is much more healtier and delicious. pinoy siopao is very yummy. i will try cooking now. thanks for the the recipe:wink:
hello po! student po ako na gumagawa ng feasibility study and siopao po ang product namin. Gusto po namin na maputi yung dough kagaya ng sa mga siopao establishments kaso po hindi namin maperfect, aside from vinegar, ano pa po ba ang pwedeng ilagay para pumuti ang dough. HAnggang kelan po ba ang itatagal ng siopao at ano po ba ang pwedeng gawing preservatives? Thanks po!!!
rian, “student po ako na gumagawa ng feasibility study and siopao po ang product namin”
eh feasibility study study n’yo pala, eh, di dapat kayo ang mag-experiment. if i give you the solution, i should take credit for your grade.
hi connie,
thanks for sharing this siopao recipe. I just want to know if i can use a bread machine (dough cycle then resting it for another 30 minutes) to make your recipe. Also, would cake flour be a good substitute for rice flour minus the baking powder?
thanks again and more power
Maria, re bread machine. I really don’t know since I have never used a bread machine. I have never used cake flour to make siopao either.
Maraming salamat po sa recipe. Matagal ko naghahanap ng siopao recipe.
Julia
hi,
got your recipe for the siopao. I will try to do it this week coz I really miss eating siopao. Anyways, wish me luck that it would be perrrffeeecccttttt siopao…Will let you know the outcome..hehehe….
Is rice vinegar ok to use to make the dough whiter? It’s very good thanks for the recipe but hindi perfect ang gawa ko need to practice more.
:razz:tnx sa info. yehey matututo na rin ako sa paggaw ng siopao
thank you sa recipe,pero hindi nagwork ang dough ko matigas siya so tinapon ko lang I’ll try again
what is the best kind of flour substitiute instead of rice flour, kasi dito sa Bahrain, mahirap hanapin ang ordinary rice flour, thanks and God bless to all readers
[...] ordered for like 20 pieces of vegetarian Siopao and noticed that there are only 2 pieces on the table everytime I go [...]
Hi Miss Connie,
I just want to thank u for sharing this recipe… I already made this last week… and it all went good. I also shared this with my friends, 2 siopaos each…And they say, they like it… the best siopao they ever tasted here in Germany….I used bread flour and added all the ingredients in my bread machine(dough cycle) instead of manual kneading. By the way, alam nyo rin po bang gumawa ng siopao sauce which came along with the siopao kapag binili sa Kowloon House or Goldilocks?
Maria: yes, you can use your bread machine… but you have to add the ingredients in the order suggested by the manufacturer…..
it was a disaster, turned out brown and ’super tigas’.I dont know what went wrong , followed everything on the recipe though.
turned out brown, carly? LOL Now I’m sure you didn’t follow the recipe.
Re Chowking Siopao:
Sorry Guys, I used to sell cooking equipment to Chowking in the 90’s. I’ve been to their main production along Taft (near LaSalle. They have a very big siopao maker, kaya hayun, laging perfect ang pinwheel twist ng sipao nila:wink:
Connie thanks a lot for the recipe.
joel from Canada
Hi Connie,
I tried the siopao dough recipe and it came out really white like I want it to. The problem is the dough was not elastic and it was a bit crumbly. I tried adding a bit more water but it didnt work. It was impossible to roll it out and put the filling because the dough kept crumbling. Any suggestions on what I should do?
nina, if it wasn’t elastic it means it needed more proofing. if the dough had sufficient time to rise, and got anough kneading, it wouldn’t be crumbly.
Connie,
Like Nina, mine turned out a little crumbly, also. I didn’t fill it because I wanted to make sure I don’t end up wasting uneaten “palpak” siopao. So, I just steamed “empty” buns. But still, I was hoping that it would come out moist and not to “bread-like”. Any suggestions on the flour? should I mix part glutenous, part rice flour?
juliet, if you read my response to nina, it’s in the length of time you allow the dough to rise to let the gluten do its thing.
i hope you you didn’t forget the yeast.
i tried to make the siopao’s top into a rose shape which is how it usually looks but i couldn’t get the shape right. Does anybody know how? Finally , i just had to settle for making it smooth-top by hiding the opening at the bottom. However, the whole batch still was snatched up consumed as soon as i set it down on the snack table. I guess nobody noticed.
[...] female co-workers). Decided to have myself some lunch, couple ahead of me was loading up with the siopao and the siomai and the mami, so followed their lead and ordered chicken mami. Decided to eat it at [...]
can anyone give me a recipe of chicken siopao????
I am doing a research for my husband who is a new CAS. I accidentally came across your website. I am thankful that I did. I myself have a passion for cooking and very open to ideas. Your siopao recipe is very interesting. For sure I will try your rice flour dough.
For those who use flour for dough….I use bleached flour. I mix cake flour to it. If the recipe calls for 6 cups of flour, Make it 5 and add 1 cup of cake flour to make 6. I add vinegar to the water for steaming. It helps to whoten the dough. Have you tried curried beef filling? It is yummy!!!
By the way, Connie, I tried your Fish lumpia with coconut milk. It is superv.
glad you liked it, eva.
Does anyone have an idea on how long can we let the dough stand (after making it rise for a total of 2.5 hours) before it goes to steamer?
Hi connie, your siopao recipe looks good. Would you know how to make additional sauce for siopao asado? I remember eating siopao when I was in Manila and it had a sachet of sauce that accompanied it. I love my siopao with heaps of sauce. Can you help me with that one please??? Thanks!
Cathy, when you cook the asado filling, just make sure it has a lot of extra sauce. The sauce you are referring to is asado sauce. You can cook a separate batch, of course. Asado recipe.
hello. can i use ground beef instead of ground pork? i’m thinking na it might become too dry if i use ground beef or it might not be as juicy.
Hi Connie, I tried your siopao recipe using all purpose flour. It turned good and yummy. But I also tried using the rice flour (made in Thailand) but to my disappointment, the dough did not rise.So I throw it away. I suspected that the yeast was the culprit. So the next day i tried using the all purpose flour with the stock of the same yeast I used, and it turned it good..But still, as you have said that rice flour is whiter, so i will try again next time. Thanks for your recipe!
thank you very much for your great help. Marami beses na akong nagtry pero palaging palpak. Mabuti na lang nakita ko itong website mo. Sa ibang page ako nakakuha ng recipe at hindi ako nakakuha ng tamang information kaya 4x na failure. Keep going at God bless you and your loved ones
WHEN I MADE MY SIOPAO IT DID NOT RISE EVENTHOUGH I FOLLOWED ALL THEINSTRUCTIONS. PLEASE ADVISE.
Try checking the expiration date of the yeast, Ernesto. And the clock battery.
hi connie,your recipe were very useful for us who wants to learn Filipino dishes.i check out the recipe for siopao because siopao is my fave,,,yeah,,yummy,,hehe^^…hope i will not fail..well practice makes perfect..wish me luck LOL^^ ANG GALING PO NINYO^^
ATE CONNIE ,
its me again,how many days ang itatagal nan sauce,and what are the measure to preserve the siopao sauce longer (para po hindi mapanis..),,refrigerator po ba??salamat po…kayo po s si Connie Reyes??hehe jokejokejoke LOL
freezer, janlyn. will keep for several days.
ahhm good day nasan po ba un cooking procedure pra SAUCE nan siopao??slamat^^
Janlyn, see the asado recipe on page 2?
hi,
I tried out the recipe but my dough came out dry. I used just rice flour, not glutinous rice flour. how can I make the dough softer and more elastic?
thanks.
Ernesto, did you see the foam or bubbly mixture when you mixed your warm water, sugar and yeast after 10 minutes? I usually put a cooking thermometer to be sure that my water is between 110F to 120F before adding my yeast. If the water is too hot or above 130F, it will most likely kill the yeast enzymes.
Hi connie,
Pano ako gagawa ng sauce…pwede ko ba gamitin ng asado pork recipe mo as filling for my siopao?pero giniling din ang gagamitin ko..
aileen, asado using ground meat is provided in page 2 above.
hehehe thanks…
excited ako mag luto ng siopao using ur recipe…kung may kailangan ka ding recipe, tanong ka lang din sakin meron kc akong pinoy cookbook dito… (Pero i think, ndi mo na kailangan ung Pinoy cookbook ko e…)
i like your website
hi do you have a recipe for empanada? my friend gave me but when i do it the dough makes hard when its done. the empanada should be soft when its cook right . if you can give me why is that happen or any suggestions. I would appreciate it . thanks
jeri
[...] and did some window shopping. We also went to the chinese store to buy some ingredients to make siopao (steam dumplings). Marlon is a chef so he’s the one whose in charge of making them, were also [...]
Hi Connie, We sooo love your website and your food!
I tried your siopao recipe. We love the asado (in fairness, we didn’t try the bola bola). It brings back memories of mamon luk 
but in stead of using ground pork, i shreded the pork and then let it simmer and dry and then added salted eggs. sarap. kaya lang my first dough was a failure. Hindi nag rise. So i tried it again. This time I really waited for the yeast to form bubbles. The second batch is edible as compared to the first batch but still heavy and not spongy. I let the dough rest for 2 hours. Should I wait a little longer? The outcome of my 2nd batch is not very white though and has powdery taste. I even put vinegar in the water. It’s mamon lukish…. Any suggestion would be appreciated. Thanks!
Danica, there are different siopao doughs. The one I use really is kinda heavy, more like Kowloon’s siopao than Mamon Luk’s.
If the bread has a powdery taste, it is usually undercooked. But it’s really hard to tell from my end since I can’t see or touch or taste what you cooked.
Hi connie, love your blog. I tried making the siopao and it didn’t rise either. And when I was mixing the yeast and the sugar, it was not bubbly. It just sat right there. does that mean that the yeast I used was dead and can never be activated? And when I kneaded the rice flour it feels very powdery. When I tasted it, its like ginataan. does that mean that I used the glutenous rice flour? sorry, first time cook ako e.
really great! so yummy! thx a lot!
hi. this s pam. try using lye and baking soda for a white siopao
Hi Connie, I tried again (sabi nga ng husband ko never say die) hahaha and finally it’s perfect. Patience is the key. The first time, didn’t wait enough for the yeast to bubble. The 2nd time, did not wait enough for the dough to rise. The 3rd time, I let the dough rest for at least 2 hours and it works! Thanks for the recipe.
Danina, congrats!!! I’m so glad!! Yeah, with dough it takes practice. I made so many booboos before I learned what it means for the yeast to bubble. Sometimes, the water was too cold or too hot…
I should mention too that making the dough rise is easier in a warmer temperature. The colder it is, the longer it takes.
help naman here, it’s like my sixth try already and the dough still is not rising. I waited for the yeast to bubble and waited for 2 hours and more and it’s still the same size. I really want to make siopao. Pero ayaw ata sa ken nung recipe. If I may ask. What brand of rice flour did you use? And how come its not rising?
Hello Connie,
dito po me sa Uk working as a chef sa local hospital namin..just last night ko lang nakita ang site mo, and to be honest it is already in my favourite link its really helpful lalo na sa amin na na nasa ibang lugar….while i was browesing your site for almost 3 hours , ang daming mga recipe na hindi ko alam, sorry po im a chef pro more on lutong dayuhan po ang alam ko..maglalagi po ako sa site nyo para naman makatikim ang mga kids ko abut sa lutong atin..and one more thing that i like most on your site, is the procedure is really basic at hindi mahihirapan ang mga baguhan … more power sa inyo at ano po ba ang maitulong naming mga user ng site mo para sa future needs mo (e.g. maintenance of your domain name etc. )
sa inyo po maraming salamat keep safe po and to the rest of the family
jhun
Hi Jhun, nakakatuwa naman na pati sa isang professional na cook eh nakakatulong ako. Hiling ko lang sa users, lalo na sa mga nasa abroad, patikimin ng Pinoy food and mga foreigners para ma-introduce sila sa luto natin. Saka paalalahanan ang mga kapwa web users na igalang ang copyright ng mga food bloggers na tulad ko.
hi , can you help me find a siopao filling machine and a noodle maker/machine here in the Philippines. thanks
Hi, they’re not dumplings, they’re buns. There are differences… ^_^
Love lots!
para lang madaling gumawa pero ung ginawa namin matigas yung dough….
hi there. i just wanna ask, kse nag add nako ng 1 tbsp n vinegar to make siopao whiter pro hindi p din sya ganung kaputi?????? nun gpumunta ako sa sweetcrafts (shop for baking and equipments) they said na, i try bread improver like puritos s-500 to make siopao whiter. so bumili ako and i havent tried it pa. is that true? how about lecithan? meron bang ganun kse sabi ng isang bakere supplies sken, bumili daw ako ng lecithan? thanks and more power
hi!turu-an mo naman ako pano ang hakbang sa pagawa ng homemade siopao mo alam dito amin walang filipino food at napakalayo namin nasa hafr albtin kami boarder ng kwait @ iraq hospital ang aming pinagtrabahohan KKMC HOSPITAL”salamat GOD bless all”
hi connie. under what type of food product ba ang siopao?? bread, baked product,meat product etc…??? tnx..this is for my project..
tita ang hirap naman po ng siopao mo ang hirap lutuin kasi po wala po masyado ingridiets dito sa korea,,kakainis talga kahit ano luto na ni research ko dito sa site mo wala me nagaw as in wala me na perfect,,iba parin kasi pag sa pinas mo ginawa eh,,
hello ms connie, can i use the sweet rice flour?TNX
Les, I can’t answer that since I’ve never tried using sweet rice flour.
HI Connie,
I have been cooking eversince. I am here in the Middle East and tried to do siopao at home. Kahit may Chowking na dito. Gusto ko pa rin ng home made. Anyways, I tried working on the dough. Is it rice powder same as rice flour? Ganun kasi ung available mostly sa supermarket here. I am making home made breads and so far wala naman palpak sa mga ginagawa ko. but when i tried the dought for this siopao, palpak. di umalsa. my guess is ung rice powder na ginamit ko. help.
hi connie,ganyan ba talaga patubuin ang dough 2 hours. ang tagal naman. after i print out the receipt that i got from this site, i thingking to try to make siopao coz all my friends na kilala ko dito sa sweden gusto din nila ng siopao. pero ang tagal naman pala patubuin itong siopao. But i want to try. i send you back e-mail if what happend for my siopao.
Thanks for the receipt.
Rose/ of Sweden
roose, the colder the weather, the harder it is to make dough rise.
My problem with cooking siopao is the steaming. When I lifted the lid of the steamer the siopao looks round, smooth and perfect then it deflates and becomes wrinkly. Please advise. I tried turning down the temperature; wrapped the lid with cheesecloth to prevent the condensation from dripping; lined the bottom of the steamer to minimize the condensation.
Hi, nabasa ko yong recipe at parang ok sya. Nakapagluto na ako ng siopao pero hindi rice flour gamit ko. 50% all purpose flour at 50% cake flour ang gamit ko para malambot ung dough at maputi sya hindi yong tipong tan or creamy ang kulay. Pde gamitin kahit anong fillings. Actually nagamit ko na rin ang tuyo, smoked fish, sardinas at kahit na ano pang tirang ulam sa bahay, baon sa office…LOL. I also dont use sugar and baking powder, i simply used salt combined in yeast dissolved in lukewarm water. I also dont used oil, basta balutin lang ng butter o mayo or anything na oily ung dough habang pinapalaki. Para sure na kung okay na ung dough, press the dough with your thumb at kung bumalik ung shape nya..ok na un…hehehe…also by looking at its size, pag halos dumoble na ung laki nya…ok na un..hope nakatulong…
Also, place the dough in warm places…like malapit sa lutuan…hehehe…kasi namamatay ang yeast sa malamig…kaya important din na lukewarm water ang gamitin para mabuhay yeast. Correction po sa unang post ko…sugar po ang hinahalo sa yeast…para lang buhayin sila…yong salt pala e hinahalo ko sa flour…tagal ko na kasing d nakapagluto e…hehehe…sorry talaga…salt will kill the yeast.
To Rose of Sweden: If you have a bread machine, use the dough menu to make your siopao dough — while your machine is making the dough, you can cook the filling. My machine takes 1 hour and a half and it always produce a perfect dough. My problem is the steaming –water from condensation drips down on my siopao while steaming which caused it to deflate as soon as I open the lid. I tried every trick that I can find, but no luck. If I don’t find a solution, I may just switch to bamboo steamer.
Hi connie.. I did tried to cook siopao lastwk and I was so disappointed. I really don´t know what´s wrong.. could be the yeast or the rice flour. Kasi di ba sabi mo pag nag bubbles na yong yeast then tsaka mo ihalo doon sa mixed na flour? hay naku sumubra na nga ako sa 10mins. la pa akong nakitang bubbly as in ginawa ko naman instructions mo, even the doubt is not rising so kaysa naman masayang yong asado ko niluto ko parin ang siopao. Masarap sya even my husband likes it … di ko talaga alam anong mali.. siguro yong yeast, what do u think?…:))
sarap ng shopaw!
naalala ko paborito ko sa kowloon.
yun yata yung meron pang itlog na pula. tapos yung gusto ko sa shopaw yung nakakabit na sauce na binalot sa isang maliit na plastic bag! ang galing ng pagkakabuhol, hehe.
Hey connie.. now i know anong mali doon sa siopao ko LOL as in I went back to the asian market and found out na yong rice flour ko ay glutinous rice flour toink! And am not sure re the yeast as far as i remember di talaga nag bubbly hahaha…well, next time gawa ako ulit i´ll make it sure i have my dough rise and whatever yeast it is hehe…:)) Thanks and more power to you.
Lucy, ay kaya pala! hahaha And note, ha, that in cold weather, yeast doesn’t bubble all that fast. Even dough takes time to rise.
When making the siopao dough, put a pinch of sugar to the yeast and water mixture. Let it rise until doubled. The yeast is alive if it starts bubbling.
Also to make your dough rise even in the coldest of cold weather, cover the bowl with a damp cloth. Turn your oven to the lowest temp…I think 170 degrees. Wait 5 minutes then turn it of, now put your bowl with the damp cloth inside the oven. and leave it there until it is doubled in size.
Every now and then check the oven and see if your dough is rising if not repeat the whole process again.
Note: When adding the yeast to the water, make sure the water is not any hotter than 110 degrees or you will kill the yeast.
Pinoy din ako na marunong magluto ng siopao
masarap siguro ang siopao nyo pero mas masarap ang siopao ko.makinis ang siopao ko pg gnyan na appearance reject na sa akin.dapat makinis at d kulokulobot.sorry pero un nmn tlga ang totoo.
Ah Julieth, kaya pala sikat na sikat yung siopao ng Kowloon, ano? Kasi sobrang hindi siya makinis. Ganun pala yun, mas importante yung appearance sa yo kesa sa lasa. Aba’y magaling ka siguro sa pagkain — magaling na magaling.
BTW, ang baduy mo may H pa sa dulo pangalan mo.
Hi and thanks for sharing this recipe. The first time I made it I used regular all purpose flour and mistakenly put in a whole package of yeast (probably between 1-2 tbsp). It came out great! This time I used sweet rice flour and 1 tsp of yeast per the recipe and it didn’t rise. I looked at other recipes and they seem to use a lot more yeast than 1 tsp (for equal amounts of flour). Is 1 tsp enough? Thank you.
Mike
pag brown ang siopao., i mean brown talaga you probably used baking soda instead of baking powder.nangyayari yan paminsan minsan. so be careful when using you ingredients.
btw, a lot of cooks in the states get to have a not so white siopao…why? is it the flour there?
Mike the amount of yeast depends on the amount and type of flour used PLUS the intended product.
kabaduyan nb ngaun ang maging stylish?
what can i do f the customer doesn’t want wrinkled siopao? sa un ang gusto ng mga customer ko e kya nirereject ko ang kulobot.gnun kapili ang mga customer ko dto sa europe.
Yung pangalan mo ang baduy. Saka ‘yung spelling mo. Saka ‘yung makitid mong reasoning. Sige, pairalin mo pa ang mentality na Europeans lang ang may karapatan mag-set ng standards. On second thought, excuse mo lang naman ‘yun. Ang message mo lang naman eh mas magaling ka. Sige na nga, ‘di ba, ikaw na pinaka-magaling. Sinabi ko na sa naunang response ko, umaabla ka pa.
Hi Julieth with an “H”,get a life Honey!,kung wala ka masabing maganda just be quiet!This is not about competition,its about learning how to cook.Connie,maraming salamat sa inyo we are learning how to cook pinoy dishes para sa mga anak namin dito sa America.
Walang anuman, Anne. I enjoy sharing my cooking adventures.
I’m only glad that you find good use for them.
to this Juliet with an H (har har har…) i can’t help but laugh with her comment and at the same time sad for some of the filipinos abroad (europe nga ba sya???) na kinalimutan na ang pagiging filipino at masyadong sumasamba at nagpapaalipin sa mga dayuhang bobo naman.
my goodness! bobo nga talaga yang mga puting yan. e mantakin mo na presentation pala ang mas importante sa kanila kesa lasa. ay ewan. e baka kahit styro kainin nila.
anyway, mabuhay ang mga pinoy na kahit nasa malayong lugar e ipinagmamalaki pa rin ang kanilang kultura at hindi nahihiyang ipatikim sa mga dayuhan ang pagkaing pinoy (kahit hindi makinis or maputi ang presentation)
at dun sa mga pinoy na sobrang sumasamba sa mga puti…. kawawa naman kayo, kahit anong sabihin nyo, mag palit man kayo ng citizenship nyo, pinoy pa rin kayo.
from Lala (walang H ha!)
Connie,
Kababasa ko pa lang recipe at di ko pa nasusubukan. Ganoon pa man maraming salamat at nai-share mo ang iyong kaalamn sa pagluluto hindi katulad ng iba jan, lalo na iyong ang pangalan ay may H, Nakarating lang siya doon akala mo kung sino siya. E baka nmn TNT lang siya doon. JUliethhhhhhh mahina ka nmn sa sarili mo, huwag mong kakalimutan pilipino ka pa rinnn. Thanks again.
[...] making breads like siopao and pan de [...]
hello miss connie, the siopao i made yesterday was very dry. tsaka napakagaspang ung texture nya. nakakadisappoint!…san ba makakabili ng ordinary rice flour?..tnx
In making siopao dough, can I use my stand electric mixer and how long? Thanks.
hi ! connie, noong nabasa ko yong recipe ng siopao try ko lutuin kaya lang ang resulta di umalsa at di maputi at ng maluto na matigas. ano ba talaga sekreto ng siopao. at totoo ba ang vinegar ay nakaputi pag nilagyan mo sa steamer. please bigay mo ang magandang resulta kong paano lutuin.
Binigay ko na, Mary. Ang kailangan matutuhan ng nagbabasa. Making bread is not something one learns with the first attempt.
Hi Connie! Nag try ako ng siopao ang i use all purpose flour, i will try this time rice flour. alam mo bang ang ginamit kong filling ay ginisang corn beef na may patatas at carrots…okey naman ang kinalabasan, yun ngalang sa dough medyo palpak ako, kapag bagong luto malambot pero habang lumalamig tumitigas na…..try ko yung recipe mo this weekend…..SALAMAT and MORE POWER
good day ms. connie. is it possible for you ma’am to teach us to make a delicious siopao sauce? the one found in siopao stores that we use to inject to the bun while eating it and not the sauce of the filling itself. thanks and more power!!
Ms. Connie, I did a quick read with your siopao recipe, parang wla po atang recipe for the sauce..pwde po bang humingi ng favor, how to cook the sauce..thank you po sobra..tomorrow is my off so i’m planning to cook siopao for my husband since we haven’t eaten for a while since we live here in Dubai..
To Connie -Salamat sa recipe. I tried 2x bago ko nakuha ‘yung resulta. Pero worth the effort.
To all those asking for the sauce recipe - Puwede bang basahin niyo please ‘yung ibang post. Maraming beses nang sinagot ito ni Connie.
To Julieth - Huwag ka namang magpost ng kayabanagan at pagbabatikos dito.
To Lala - saan naman nanggaling ang conclusion mong “bobo” ang mga puti? Kung galit ka kay julieth magalit ka kay julieth pero huwag mong ipakita ang pagka-racist mo dito.
jana
davao city
Watch the Step by step on preparing siopao mix and the proper procedure in making the dough. After watching this you will have a perfect siopao for personal consumption or start your own business selling siopao.
http://www.tastemycooking.com/site_siopao.html
hi..I’m actually doing this recipe right now..
I hope it turns out good..:D
yey!success po ung siopao ko..
sinunod ko ung cnv ni jhay-ar n lagyan ng 50-50 ng cake flour at all purpose flour..gladly..masarap po xa!
kay ate connie..salamat po sa recipe!tc po!=)
Hi Connie, your siopao is delicious. I tried putting your roast chicken asado recipe (from February 19, 2005) and they liked the siopao even more. Instead of using whole chicken, I use 6-8 pieces of boneless, skinless chicken thighs and I remove all the visible fat. I follow the cooking direction. Then I shred the chicken and put a little bit of the sauce to moisten it. My only problem is keeping the filling in the middle of the siopao
Anyway, para sa mga readers na nakatira sa cold weather and nahihirapan magpa rise ng dough, this is how I do it. I boil some water while I am kneading the dough. Then, I place a large rectangular cake pan or pyrex on the bottom shelf of my oven. Pour the boiling water in the pan VERY CAREFULLY. Put another shelf directly above the pan, and put your bowl with dough in it on that shelf. Don’t forget to cover your dough pan with wet cloth. Make sure everything will fit in the oven and the oven door will close.
Thank you for this wonderful website.
Many thanks talaga Ms.Connie unang subok kong magluto di perfect tinapon ko lang kc medyo hindi yata tama ang sukatan ko.nagtry ako ulit dough lang kc gusto ko ma perfect ang paggawa,and then,ok na nakuha ko na at pangatlong gawa ko with the bola bola
na ginawa ko parang siomai with hipon cya naku ang sarap talaga.
Kaya nagpapasalamat ako sa yo,talagang maraming salamat sana wag kang magsawa sa pagbibigay sa mga readers mo ng mga bagong recipes at kahit papano kami dito sa ibang bansa ay natutu din magluto ng mga kakanin.God bless you..
hello connie,
thanks for this siopao recipe,i had done it perfectly.my husband love it so much.
got a little problem pag rise ng dough.
so i tried to use my oven.how to do it…preheat oven 50`c then put your dough covered with wet towel for 30 mins it really works.
hi! better use the instant yeast.. medyo sensitive yun active dry.. with the instant all you have to do is add it to the dry mixture.. mix til dough is smooth maybe 30mins or more.. it’ll rise for an hour..you have to grease the bowl lightly where you will put the dough.. cover with cling wrap loosely and directly on top of the dough so it wont develop skin.. then cover it with a damp towel.. and set it aside on warm room til it rise then knead it again for 15-20mins.. then shape it na accdg. to what your making.. let it rest til it rise.. then bake it or steam it… for it to be soft you should have knead it properly til the dough is elastic and smooth.. like a well chewed bubble gum..otherwise it’ll be hard
hi,im sara this is my first time to join in your web.so i try your siopao recipe but i failed for two times already,i wonder why?i followed your recipe and i steamed the siopao for 15mins but its turn out into brown so i throw it away.please tell me whats wrong.i really love eating siopao.its my favorite.please teach me how exactly to make.its me sara from saudi arabia.
hello mam connie
please help me improve my dough.. i want a white dough and am using a combination of All Purpose Flour and Cake Flour to make it a better and soft dough… my problem is the color…can u pls give me a hand.. thanks and more power