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How to Make Baked Siopao (Filipino Meat Bun) - A Step-by-Step Guide

One of the most beloved snacks in Filipino cuisine is the siopao, a steamed bun filled with savory and flavorful meat. However, there is another way to enjoy this delectable dish by baking it instead of steaming it. Baked siopao is a delicious twist on the traditional version that is sure to satisfy your cravings for a tasty and filling snack.

With its fluffy and golden brown exterior, baked siopao has a slightly different texture and taste compared to its steamed counterpart. The baking ...

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Ingredients

  • 1 cup milk
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup water
  • 4 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 pinch salt
  • 1 pound ground pork
  • ¼ cup soy sauce
  • 3 tablespoons white sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon ground black pepper
  • 2 teaspoons vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 star anise
  • 1 cup water

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr 45 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 24
  • Yield: 24 buns

  • Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
  • Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
  • Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
  • Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
  • Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
  • Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
  • Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

    • Nutrition

    184 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 29mg
    • Sodium: 187mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 118mg

    Categories

    Appetizer recipes
    Snack recipes
    Street food recipes
    Filipino recipes
    Baking recipes