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Siopao (Filipino Steamed Dumplings)
Siopao (Filipino Steamed Dumplings)
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
115 minutes
Fluffy Filipino steamed buns filled with savory shredded chicken, made with homemade rice flour dough.
Ingredients:
  • 1 tablespoon active dry yeast
  • 1.5 cups lukewarm water
  • 0.25 cup white sugar
  • 4.5 cups rice flour, divided
  • 0.5 cup solid vegetable shortening, divided
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1 clove garlic, chopped, or to taste
  • 1.5 pounds shredded cooked chicken meat
  • 0.25 cup soy sauce
  • 2 teaspoons white sugar
  • 0.5 cup diced green onion
  • 1 pinch salt and black pepper to taste
  • 1 teaspoon cornstarch, if needed
Instructions:
  • Combine yeast with water until dissolved, then mix in sugar and beat in 2 1/2 cups of rice flour to create a soft sponge. Let it double in size in a warm place for about 40 minutes. Incorporate 2 more cups of rice flour and 1/4 cup of shortening into the sponge, then transfer dough onto a greased surface. Knead in the remaining 1/4 cup of shortening until dough is smooth. Divide dough into 15 equal pieces and shape each into a ball.
  • In a skillet over medium heat, sauté onion and garlic in vegetable oil until translucent, about 5 minutes. Add chicken, soy sauce, 2 teaspoons sugar, green onion, salt, and pepper. If needed, thicken with cornstarch if the mixture is too juicy.
  • Flatten a dough ball into a 4-inch circle on a lightly greased surface. Place 1 tablespoon of filling in the center, seal by bringing edges together at the top, and twist to secure. Place on waxed paper with the pinched seal at the bottom and repeat for remaining dumplings.
  • Prepare the bamboo steamer by coating it with cooking spray, then place it on a large saucepan. Fill the pan with water until it sits below the steamer, then bring the water to a boil.
  • In small batches, arrange 3 or 4 filled buns in each steamer layer, ensuring they do not touch. Cover and steam over medium-low heat until puffy and dough is springy, about 15 minutes per batch. Serve warm.

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