Filipino Siopao: Steamed Pork Buns with Asado

Filipino siopao are soft, steamed buns filled here with pork asado: tender pork simmered in a savory-sweet soy, oyster sauce, and spice mixture. The dough is pillowy, the filling is richly seasoned, and making the filling ahead gives it time to cool before shaping; family and regional versions vary in both filling and dough.

Ingredients

For the dough
4 cups (500 g) all-purpose flour, plus a little extra for shaping
⅓ cup (67 g) granulated sugar
2¼ teaspoons (7 g) instant yeast
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
1 cup (240 ml) warm water, about 105–110°F (40–43°C)
2 tablespoons (30 ml) neutral oil, such as canola
For the pork asado filling
1 tablespoon (15 ml) neutral oil
1 pound (454 g) boneless pork shoulder, cut into roughly 1-inch (2.5 cm) cubes
1 small onion (about 100 g), finely chopped
3 garlic cloves (about 9 g), minced
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) hoisin sauce
1 tablespoon (13 g) packed brown sugar
½ teaspoon (1 g) Chinese five-spice powder
1 cup (240 ml) low-sodium chicken broth or water
1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water
8 small squares of parchment paper, about 3 inches (7.5 cm) across, for setting the buns in the steamer

Instructions

Start the filling. Heat the tablespoon of oil in a medium saucepan or Dutch oven over medium-high heat. Pat the pork dry, then brown it in a single layer, working in batches if needed so the pieces sear rather than steam. Turn the pieces to brown a few sides; they do not need to cook through at this stage. Transfer them to a plate.
Build the sauce and simmer the pork. Lower the heat to medium. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Stir in the soy sauce, oyster sauce, hoisin, brown sugar, five-spice, and broth, scraping up any browned bits. Return the pork and its juices to the pan. Bring the liquid to a gentle simmer, cover, and cook for 45–50 minutes, turning the pieces once or twice. Keep the simmer gentle and add a splash of water if the pan is getting dry. Check a thick pork piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Give it that rest before shredding; continue simmering if it is not yet tender.
Finish and cool the filling. Lift the pork out and shred it finely with two forks. Simmer the sauce uncovered for a few minutes if it is very thin, then stir in the cornstarch slurry. Cook, stirring, until glossy and thick enough to cling to the pork. Return the shredded meat to the pan and mix well. Spread the filling in a shallow dish and let it cool for about 30 minutes, until no longer warm. A cool, thick filling is easier to portion and less likely to make the dough soggy.
Mix and knead the dough. While the filling cools, whisk the flour, sugar, yeast, baking powder, and salt in a large bowl. Pour in the warm water and oil. Stir until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes, or in a mixer with a dough hook for about 6–8 minutes. The dough should become smooth and elastic and feel soft, not wet. If it sticks heavily to your hands, add flour a tablespoon at a time; if it feels dry or cracks, knead in water a teaspoon at a time.
Let the dough rise. Put the dough in a lightly oiled bowl and turn it once to coat. Cover with a clean towel or reusable cover and leave in a warm, draft-free place for about 60 minutes, until roughly doubled. The exact rise depends on room temperature; judge by the dough’s size rather than the clock alone.
Portion and fill. Turn the dough onto a lightly floured counter and divide it into 8 equal pieces. Keep the pieces covered as you work. Roll one piece into a ball, then flatten it into a circle about 4½ inches (11 cm) wide, leaving the center slightly thicker than the edge. Put about 3 tablespoons of cooled filling in the center. Bring the edges together over the filling, pleating and pinching firmly to seal. Set the bun seam-side down on a parchment square. Repeat with the remaining dough and filling, taking care not to trap sauce along the seam.
Proof the shaped buns. Arrange the buns with room to expand and cover them loosely. Leave them for 20 minutes. Meanwhile, add water to a steamer pot, making sure it will not touch the steamer basket, and bring it to a steady simmer. If your steamer is small, plan to cook the buns in two batches rather than crowding them.
Steam and rest. Set the buns, still on their parchment, in the steamer basket with space between them. Cover and steam over steady medium heat for 12 minutes per batch. Keep the lid closed during cooking so the steam stays consistent. Turn off the heat and let the buns sit for 3 minutes, then lift the lid slightly before removing them; this gradual change helps limit wrinkling. Serve warm.

Tips

Keep the filling thick and cool. Runny or hot filling can weaken the dough and make the seams difficult to seal. If the sauce is loose, reduce it a little longer or stir in a small amount of additional cornstarch slurry and cook until thick.
Use the right flour and yeast. All-purpose flour makes a tender, sturdy bun. Bread flour can make the result chewier. Instant yeast can go directly into the dry ingredients; if using active dry yeast, dissolve it in the warm water with a pinch of the measured sugar and wait until foamy before mixing.
Seal carefully, but do not overfill. Keep the filling to about 3 tablespoons per bun and wipe any sauce from the dough edge before pinching. If a bun opens slightly, it may still taste good, but the filling can leak into the steamer.
Make shaping easier. If the dough springs back while rolling, cover it and let it relax for 5 minutes. Avoid adding too much bench flour, which can make the bun dry or prevent the seam from sticking.

Serving Suggestions

Serve siopao warm as a snack, a light meal, or part of a Filipino-inspired spread. A simple dipping sauce of soy sauce with a little calamansi or lemon juice offers a salty, bright contrast; use vinegar with sliced chilies if you prefer something sharper. They also pair well with a bowl of clear soup, sautéed greens, or fresh cucumber. Because each bun already contains a substantial filling, one or two per person is a practical starting portion, depending on what else is on the table.

Variations

Asado is a familiar siopao filling, but there are many household and bakery variations. For a more savory, less sweet sauce, reduce the brown sugar to 1 teaspoon and add a little more broth. If oyster sauce is unavailable, use an equal amount of mushroom stir-fry sauce for a vegetarian-style seasoning; it changes the flavor slightly and may be less salty, so adjust after tasting. Hoisin contributes sweetness and depth, but you can omit it and add another teaspoon of brown sugar if needed.

For a different filling, use cooked chicken thigh in place of pork and cut it into small pieces before mixing it with the thickened sauce. Chicken must reach 165°F (74°C), checked with a food thermometer. Another common direction is a bola-bola-style bun with a seasoned meatball and sometimes a piece of egg; that filling is shaped and cooked separately before being enclosed. Keep the filling fully cooked and cool before assembling. The dough recipe also works with savory vegetable filling, provided it is cooked until fairly dry and cooled first.

Storage and Reheating

Refrigerate cooked buns within 2 hours of steaming. Store them in an airtight container for 3–4 days. To reheat from the refrigerator, steam for about 5–7 minutes, until hot throughout, or microwave one bun under a lightly damp paper towel in short bursts. Leftovers should reach 165°F (74°C) when reheated; check the center of the filling with a food thermometer when reheating several buns or using a method that may heat unevenly.

For longer storage, freeze completely cooled buns in a freezer-safe container or bag, with parchment between them, for up to 2 months for best quality. Reheat from frozen in a steamer for about 12–15 minutes, checking that the centers are hot, or thaw overnight in the refrigerator and steam for 5–7 minutes. Avoid leaving cooked buns at room temperature for more than 2 hours, and do not refreeze buns that have been thawed and reheated.

Frequently Asked Questions

What is the Filipino name for a steamed bun with meat inside?
It is commonly called siopao, a Filipino steamed bun with Chinese culinary influence. Asado is one popular pork filling; other versions use different meats or seasoned fillings, so the name does not refer to only one recipe.

Can I make the pork filling the day before?
Yes. Cook it, spread it in a shallow container so it cools promptly, and refrigerate it within 2 hours. Keep it covered and chilled for up to 3–4 days, then use it cold or let it lose its refrigerator chill while you prepare the dough. Do not leave it out to warm for an extended period.

Why did my siopao turn out dense?
Common causes include dough that did not rise enough, old yeast, too much extra flour during kneading, or an overly short proof after shaping. Give the dough a warm place to rise and look for a visible increase in size. Also avoid packing the buns tightly in the steamer, where they need room to expand.

Why are my buns wrinkled after steaming?
A sudden temperature change can make the surface collapse. Keep the steamer covered during cooking, then turn off the heat and wait 3 minutes before lifting the lid slightly. A very wet dough or overproofing can also contribute, so use only enough water and let the shaped buns become a little puffy rather than dramatically enlarged.

Can I steam all eight buns at once?
Only if your steamer basket is large enough to leave space around each bun. They expand as they cook, and crowding can make them stick together or steam unevenly. Two batches of four are a good plan for a typical home steamer; keep the waiting batch covered while the first cooks.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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