Siopao Asado: Steamed Filipino Buns with Sweet Pork Filling
Recipe Guy
Filipino steamed buns | Pork asado | Bakery merienda
A good siopao filling should stay inside the bun, not run down your hand. This pork asado is simmered until tender, thickened with cornstarch, and cooled before a soft yeast dough closes around its sweet, savory sauce.
Why make it: This version uses a simple yeast dough, supermarket pork shoulder, and a thick filling that will not leak while steaming.
Fresh From the Kitchen
About This Recipe
Soy sauce, hoisin, oyster sauce, and brown sugar give the diced pork a concentrated seasoning. The cornstarch slurry has a practical job: it turns the remaining liquid into a filling that can be portioned and sealed rather than poured into the dough.
The dough is divided into ten buns, each set on its own parchment square. Leave space around them in the steamer because they expand as they cook. Optional hard-boiled egg wedges add another texture, but they also take up room that would otherwise hold pork.
Cooking Notes
- Stir the cornstarch slurry again immediately before adding it to the pork. The starch settles as it waits, and an unstirred slurry can thicken the filling unevenly.
- Keep sauce off the dough's sealing edge. Bring clean edges together and pinch firmly; filling smeared across the seam makes the bun more difficult to close.
Ingredient Notes
For the dough
The dough should feel soft and slightly tacky after kneading, not dry and stiff.
For the filling
Cool the pork filling fully before shaping. Warm filling makes buns harder to seal.
Siopao Asado Recipe
This version uses a simple yeast dough, supermarket pork shoulder, and a thick filling that will not leak while steaming.
Shopping List
- all-purpose flour
- instant yeast
- sugar
- milk
- neutral oil
- pork shoulder
- soy sauce
- hoisin sauce
- oyster sauce
- cornstarch
- garlic
- onion
Ingredients
Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 3/4 cup warm milk or water
- 1/4 cup neutral oil
- 1/2 teaspoon salt
Asado Filling
- 1 pound pork shoulder, diced small
- 1 small onion, minced
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Steaming and Serving
- 10 parchment squares
- Siopao sauce
- Hard-boiled egg wedges, optional
Instructions
- Mix and knead the dough until smooth, then let it rise until puffy.
- Cook onion, garlic, and pork until the pork loses its raw color.
- Add soy sauce, hoisin, oyster sauce, brown sugar, and water; simmer until the pork is tender.
- Stir in cornstarch slurry and cook until the filling is thick, then cool completely.
- Divide dough into 10 pieces, flatten each piece, add filling, and pinch closed.
- Place buns on parchment and let them rest while the steamer heats.
- Steam until fluffy and cooked through, then serve warm.
Nutrition Estimate
Approximate values per bun based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Siopao Asado
- Thicken the filling: Loose sauce makes buns leak.
- Seal firmly: Pinch the top well and place the seam where your style needs it.
- Cover the steamer lid: A towel catches drips that can wrinkle the buns.
- Give buns space: They expand as they steam.
How To Serve And Store
Serve warm for merienda with siopao sauce. Refrigerate leftovers for up to 4 days or freeze, then steam to refresh.
Common Questions
Can I use store-bought dough?
Bao dough or frozen bread dough can work for a shortcut, though the texture will differ.
Can I add salted egg?
Yes. A small wedge of salted egg or hard-boiled egg can go inside each bun.
Why did my buns collapse?
They may have overproofed or been exposed to a sudden temperature change after steaming.
Can I make the filling ahead?
Yes. The filling is easier to use when chilled.
How thick should the asado filling be before shaping siopao?
It should sit in a spoonable mound rather than release a puddle of sauce. Let it cool completely before judging and filling the buns; hot filling is harder to contain and seal.
Can I fit an egg wedge into every bun?
Yes, the hard-boiled egg is an optional addition. Use a small wedge and leave room to gather the dough comfortably; adding egg should not mean forcing an overfilled bun closed.
Do you like siopao asado with egg inside or pure pork filling? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
