Siopao (Filipino Steamed Buns)

Ingredients

  • 3 ⅓ cups all-purpose flour
  • ½ cup white sugar
  • ½ teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • 1 cup lukewarm water
  • ¼ cup vegetable oil
  • 1 teaspoon vegetable oil, or as needed

    • Directions

  • Step 1

    Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.

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  • Step 2

    Warm up the oven for 1 minute. Turn oven off.

  • Step 3

    Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.

  • Step 4

    Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.

  • Step 5

    Place each siopao on a 3×3-inch piece of wax paper.

  • Step 6

    Place siopao in a steamer and steam for 30 minutes.

    • Cook's Note:

    To fill the buns, place the chicken and pork filling over the flattened dough balls. Gather and twist edges together to secure the filling. Place each siopao on an 8-inch square of waxed paper. Repeat until all dough is finished. Steam in a steamer until siopao are puffy and hot, about 30 minutes.

    My recipe for chicken and pork filling for siopao:

    Siopao Chicken and Pork Filling

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