STEAMED BUNS TO SAVOUR !

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 strategist 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 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.

Also Try: TRI COLOR TREATS ON REPUBLIC DAY

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 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

Method

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

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, and allow to cool. 4. Now make the well in the centre 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, a 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. 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 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

Method

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

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. Close it well, seal the edges, shape it into 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 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

Method

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 chilli-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 chilli 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

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 centre of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins. 4. 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. 5. 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. 6. 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, close it well, seal up the edges, shape it like a round bun and place it back for fermenting. 7. Heat water in a steamer and place the siopao for steaming on a high 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

Method

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 chilli 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 Chilli flakes-1/2 tsp

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. 4. Once there are bubbles visible on the surface, we can continue with the dough by adding in the butter, salt, a little warm water and make a nice soft, pliable and firm to touch dough. 5. 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. 6. 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

Method

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

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 a 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

Method

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 chilli sauce-2 tsp Mixed herbs-1/2 tsp Chilli 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

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. 4. Once there are bubbles visible on the surface, we can continue with the dough by adding in the butter, salt, a little warm water and make a nice soft, pliable and firm to touch dough. 5. 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. 6. 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. 7. Heat up water in a steamer and place the siopao for steaming on a high 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.

Disclaimer: The views expressed in this article are those of the author solely. TheRise.co.in neither endorses nor is responsible for them. Reproducing this content without permission is prohibited.