How to Make Siopao Asado

Homemade Siopao Asado recipe is easy and fun to make! With a sweet and savory meat filling and soft and fluffy bread, these steamed buns are just as good or even better than store-bought.

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How to Make Siopao Asado

✅Ingredients

1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound pork butt or shoulder, cut into large chunks
2 1/4 cups water
1/3 cup soy sauce
1/4 cup oyster sauce
3 tablespoons sugar
2 pieces star anise
1 tablespoon cornstarch
For the Siopao Dough
260 ml warm milk (40-60 C)
2 teaspoons dry instant yeast
2 tablespoons sugar
1/2 teaspoon salt
500 grams all-purpose flour
2 teaspoons baking powder
100 grams sugar
2 tablespoons vegetable oil
lime juice

✅Materials

Wax or parchment paper, cut into 4 x 4-inch squares
Steamer

✅Instructions

For the Siopao Filling

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

Add pork and cook, turning as needed, until lightly browned.

Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.

Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. You will have about 1 1/2 cups of liquid left in the pot. With a slotted spoon, remove pork from pot and let cool to touch. Using two forks, shred meat.

Remove about 1 cup of the braising liquid and set aside. Return shredded meat to the pot and bring to a boil.

In a bowl, combine cornstarch and the remaining 1/4 cup water. Stir until smooth and cornstarch is dissolved.

Add half of the cornstarch slurry to the pot of meat and stir to distribute. Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and allow to cool.

In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3 minutes or until thickened. This will be the siopao sauce.

For the Siopao Dough

In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.

In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil, Mix well. Add a few drops of lime juice into the flour mixture (to make the buns whiter).

Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.

Cover with a plastic film and allow to rise in a warm place for about 2 hours or until double in size.

Remove the dough from the bowl, place on a clean work surface, and form into a long log.

With a knife, cut the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a damp cloth and allow to rise for about 30 minutes.

To assemble Siopao Buns

On a clean working surface, place one piece of dough, and with a rolling pin, roll out, making sure to get edges thinner than the center, into a flat disk. Place about a tablespoon of the meat filling in the center.

Gather the edges of the dough around the filling and gently twist to fully secure filling. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.

Arrange prepared buns in a single layer on a flat baking sheet, cover with a damp cloth and allow to rise again for another 10 minutes.

In a steamer, place buns in a single layer. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).

Steam buns for about 15 to 20 minutes. Remove buns from the steamer. Serve hot with asado sauce.

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