Ingredient Ideology | Delectable Savory Filipino Style Stuffed Steamed Buns By Dr.Kaviraj Khialani-Celebrity Master Chef
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Delectable Savory Filipino Style Stuffed Steamed Buns
While there are a number of stories associated with the origin of this delicious and delicate all-day Filipino favorite snacky bite, it is believed that one of the military strategists in the olden times linked to the Philippines invented this food which is to be offered as a sacrifice to the gods for healing. They are buns shaped like human heads and are made of flour stuffed with meat filling. Siopao literally meaning hot bun or steamed bun is a Filipino version of the Cantonese steamed bread buns. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.
Siopao is a steamed rice flour bun with a meat filling that is a very popular Filipino afternoon snack. It is usually eaten with a sweet-spicy sauce and goes well with a steaming bowl of beef noodles. It is the larger version of the Cantonese dumpling filled with barbecue pork, which is either steamed or baked. Filipinos fill their siopao with ground beef of pork and shaped like meatballs and cooked in soy sauce and seasonings, but it can also be made with shrimp or shredded chicken with salted duck eggs.
Siopao and its varieties can be found across Asia. It is called Salapao in Thailand, and Pau in Hong Kong. The Chinese version of siopao is baozi filled with vegetables or meat. Baozi was first made during the Three Kingdoms period in China between 220 and 256 A.D. This food was originally called mantou or flour-head. While it is still called mantou in some parts of Southern China, it is now mostly called Baozi. Legend has it that, this food was invented in the shape of a human head and made as an offering to the god.
The basic Baozi idea was brought by Ma Mon Luk, a Chinese immigrant to the Philippines. He began selling Baozi in the streets and gave out door-to-door samples as well as free food for disaster victims. Eventually, he got a small restaurant that became very popular, and this food became part of the Filipino culture. The name siopao replaced baozi. They are still popular in both Chinese and Filipino restaurants and are commonly part of dim sum cuisine.
Bola-bola and Asado are the two most popular flavors in the Philippines. Bola-bola siopao is made with finely ground pork and Chinese sausage. Asado siopao is made with diced beef or pork. It is the most popular variety found in restaurants and street vendors. Part of its appeal is the convenience of eating it in one hand.
You can enjoy this tasty bun for breakfast, lunch, evening snack, supper or dinner. Home-made Siopao is a steamed, meat-filled bun that is a part of traditional Filipino cuisine. It is very similar to, and is probably derived from, smaller Chinese dumplings known as Baozi.
While the basic concept refers it to as a meat-filled bun these are fairly common in many Asian cuisines, in part perhaps because of their versatility and ease of preparation. They’re often a good way to use leftover meat, and the portability of the end product is often really valuable for people with long commutes or who want a quick meal or snack on the go. The buns are always steamed, too, which usually also means that they’re very easy to cook. They’re commonly paired with a range of dipping sauces to go alongside.
Here are a few of my Twist of Taste versions with this easy-to-make steamed delight called SIOPAO!
Recipe-1] HONEYED CHICKEN SIOPAO
Ingredients:
For the Siopao dough:
All-Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the Honeyed Chicken stuffing:
boneless chicken breast- 1 cup cut into ½ inch cubes
garlic-1 tsp chopped
onion-1 small chopped
salt to taste
pepper powder to taste
oil-1 tsp
soy sauce-2 tsp
Tabasco sauce-1/2 tsp
water-1/2 cup
vinegar-1 tsp
honey-2 tsp
corn starch solution- 2 -3 tsp
whisky/ brandy-2 tsp optional.
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces and all other ingredients as listed and add little water, reduce the flame and allow to cook for 12-15 mins.
3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool.
4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and making a nice soft, pliable and firm to touch the dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round, and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.
Recipe-2] CHINTHAI SIOPAO
Ingredients
For the Siopao dough:
All Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the ChinThai Siopao stuffing:
Boiled chicken - 1 cup cut into fine dices/cubes
garlic-1 tsp chopped
onion-1 small chopped
salt to taste
pepper powder to taste
oil-1 tsp
soy sauce-2 tsp
thai red curry paste-1 tsp
coconut milk thick-1/2 cup
thai sweet chili sauce -1 tsp
water-2-3 tbsp.
vinegar-1 tsp
tender coconut flesh -2 tbsp. chopped
corn starch solution- 2 -3 tsp
spring onion greens-1/4 cup chopped
sprouts-1/2 cup
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces, sprouts and all other ingredients as listed and add little water, coconut cream/milk reduce the flame and allow to cook for 12-15 mins.
3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool add in the greens and tender coconut.
4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.
Recipe-3] PALAK PANEER BHURJI SIOPAO
Ingredients:
For the Siopao dough:
All Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the Palak Paneer Siopao stuffing:
oil-2 tsp
butter-1 tsp
garlic-1 tsp chopped
ginger-1 tsp chopped
green chili-1 tsp chopped
onion-1/2 chopped
spinach leaves-1 cup roughly cut
paneer-1 cup grated
salt and pepper to taste
soya sauce-1 tsp
red chili sauce-1 tsp
tomato-1 small chopped
garam masala powder-1/4 tsp
tomato ketchup-2-3 tsp
cheese- 2-3 tsp grated
salt and pepper to taste
coriander leaves-2 tsp chopped
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Start with the stuffing, heat oil, butter and add in the garlic, green chilies, onions and saute for a few seconds, add in the spinach and paneer, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in coriander, cheese and turn off the flame, cool the stuffing.
3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the palak and paneer bhurji mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.
Recipe-4] SIOPAO AL FRESCO
Ingredients
For the Siopao dough:
All Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the Siopao Al Fresco stuffing:
Olive oil-2 tsp
butter-1 tsp
garlic-1 tsp chopped
onion-1/2 chopped
tofu-1/2 cup cubed
soya granules-1/2 cup soaked
green peas-1/4 cup boiled.
salt and pepper to taste
soya sauce-1 tsp
red chili sauce-1 tsp
tomato-1 small chopped
garam masala powder-1/4 tsp
tomato ketchup-2-3 tsp
cheese- 2-3 tsp grated
basil leaves-4-5 no
chili flakes-1/2 tsp
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Start with the stuffing, heat olive oil, butter and add in the garlic, onions and saute for a few seconds, add in the peas, tofu and soya granules, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in chili flakes, basil leaves, cheese and turn off the flame, cool the stuffing.
3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the al fresco soya and tofu mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.
Recipe-5] SIOPAO BOLA BOLA
Ingredients:
For the Siopao dough:
All Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the Bola Bola stuffing:
Chicken mince-250 gms
Chicken sausage- 2 pieces chopped.
Salt and pepper to taste
Chopped garlic-1 tsp
Chopped onion-1 no
Celery-1 stalk chopped
Soy sauce-2 tsp
Honey-1 tsp
Sugar-1 pinch
White vinegar-1-2 tsp
Egg-1 no
Cornstarch-1-2 tsp
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Bola Bola in this context refers to the mince being used converted into small meat balls or kofta concepts, poached/steamed and then stuffed into the bun dough and steamed together and served.
3. In a food processor jar combine together the ingredients as listed above for the Bola Bola and churn them up into a nice mixture, remove into a bowl, pick them with a teaspoon/ tablespoon drop small roundish portions into the simmering water and poach for 3-5 mins or steam them for 4-7 mins, keep aside.
4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place couple of the prepared bola bola inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.
Recipe- 6] MUSHROOM PEPPER SIOPAO
Ingredients
For the Siopao dough:
All Purpose flour/Maida/ Refined flour - 2 cups
Salt-1/2 tsp
fresh yeast- 3 tsp
sugar- 1 and a half tsp
warm water-1 cup / as needed to make the dough
butter-2 tsp
For the Mushroom Pepper Stuffing:
Fresh button mushrooms-8-10 sliced
Green capsicum-1 no chopped
Oil-1tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Celery-1 stalk chopped
Salt and pepper to taste
Soya sauce-2 tsp
Red chili sauce-2 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Boiled mashed potato-1/4 cup
Cheese-2-3 tbsp. grated
Corn starch solution-2-3 tsp
Parsley/ spring onion-2 tsp chopped
Method:
1. Prepare all the ingredients for the Siopao as listed.
2. Start with the stuffing, heat oil and butter and add in the garlic, onions, celery and saute for a few seconds, add in the mushrooms, capsicums, salt, pepper, herbs, chili flakes and saute for a couple of minutes, add in the sauces as listed and reduce the flame and allow to cook for 4-6 mins. Finally add in little corn starch solution thicken the mixture a little, add in the mashed potato, cheese greens and mix well, keep aside.
3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.
5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.
6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.
7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the mushroom pepper filling inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.
8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.