• >
  • Recipes
  • >
  • Siopao (Steamed Buns)

Siopao (Steamed Buns)

Recipe courtesy Dale Talde
Show: Taste in Translation Episode: Game Day
TOTAL TIME: 4 hr 30 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 3 hr
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

FILLING:
DOUGH:
  • 2 1/2 pounds flour (about 9 cups)
  • 7 1/2 ounces sugar (1 cup plus 2 tablespoons)
  • 0.29 ounces yeast (about 2 teaspoons)
  • 0.22 ounces baking powder (about 1 1/2 teaspoons)
  • 125 milliliters cream (about 1/2 cup)
  • 12 hard-boiled eggs, peeled and quartered
  • Special equipment: baking scale
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the filling: Add some oil to a large sauce pan, and sear the pork shoulder in batches. When seared, remove the pork from the pan and reserve. Sweat the onions and garlic in the same pan. Then add the soy sauce, five-spice powder and bay leaves, then return the pork shoulder to the pan. Cover with a lid and cook low and slow until the pork is tender, 1 1/2 to 2 hours.

When the meat is ready, add the cornstarch to thicken the pork mixture. Allow the mixture to cool.

For the dough: Combine the flour, sugar, yeast and baking powder in a large bowl. Add 18 ounces (2 1/4 cups) cold water and the cream to the dry ingredients. Knead the mixture until it becomes a dough. Portion the dough into 2-ounce balls, then flatten and fill each ball with 1 ounce of the pork filling and a quarter of an egg. Then roll into a bun and proof the siopao for about 1 hour.

Steam the buns and serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How