Siopao Asado: Steamed Filipino Buns with Sweet Pork Filling
Dan
Filipino steamed buns | Pork asado | Bakery merienda
Siopao asado is soft, fluffy, and filled with sweet-savory pork, the kind of merienda that feels like a whole meal in one bun.
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
Siopao asado are Filipino steamed buns filled with a sweet-savory pork asado mixture, often served with a dark, garlicky siopao sauce.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
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.
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.
