Siopao recipe (chinese dumpling)


1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be find at Oriental store)
3 tbsp. Sesame oil (or crisco is fine
eggs (cut in slice or cubes)
1 tsp. MSG (if preferred)

Filling Preparation


Saute garlic, onion in a sesame oil (or Crisco)
Add pork or chicken
Cook till lightly brown
Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)
Stir until sauce boils
Reduce heat and simmer uncovered for 2 minutes
Remove pan from heat
Add hard boiled eggs
Let cool for 5 minutes



2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
1 cup sugar (added to the flour mixture)
2 pouch dry yeast
6 cups all purpose flour
2 tsp tbsp baking powder
6 tbsp shortening or butter

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap.
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!

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