Steamed Buns 3 INGREDIENT SIOPAO FILLING RECIPE (2024)

5 from 2 votes

Author: Shobee

• FOR THE FILLING:
• 1/3 cup Hoisin Sauce
• 1/3 Cup Original Honey Barbecue Sauce
• 5 cups pulled Roasted Chicken
• FOR THE DOUGH:
• 3 cups All Purpose Flour flour plus 1/3 cup all purpose flour separate use
• 1/4 cup white granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoon Rapid Rise Highly Active Yeast or 1 packet of Rapid Rise Highly Active Yeast
• 2 teaspoon baking powder
• 2/3 cup milk plus 1/3 cup separate use
• 1/2 cup water
• 1 egg room temperature
• 2 tablespoon melted butter

• FOR THE FILLING:

• Place the pulled chicken in a heated pan and let warm. Add in Hosin Sauce and Original Honeyed Barbecue Sauce and mix together. Set aside and let it cool before filling into the dough.

• FOR THE DOUGH:

• Grease a large bowl with cooking oil set aside- we will use it to rise the dough.

• Place 3 cups flour,granulated sugar,salt,baking powder and yeast in the mixing bowl and mix completely using a wire whisk.Set aside.

• Place the additional 1/3 cup flour, 1/2 cup water and 1/3 cup milk in a small sauce pan and mix with spoon or whisk to incorporate, then heat it a low fire until pasty in texture ( CLICK THE LINK ABOVE IF YOU NEED TO SEE HOW IT LOOK LIKE)

• When the flour is already pasty, add it to the 3 cups flour mixture.

• Place the butter in a microwave safe cup and heat for 1 minute or until the butter is lightly melted and pour into the mixing bowl.

• Heat the 2/3 cup of milk in the microwave for 1 minute and add into the mixing bowl. Mix all of the ingredients TWO TO THREE TIMES using the electric mixer THEN add in the egg

• Mix the dough using an electric mixer with a hook on. Mix until it will for a fluffy and soft dough. NOTE: You will notice that the dough is not mixing well, but continue mixing because eventually, the dough will become soft and smooth.Transfer the dough to the greased bowl and let the dough rise in a warm place for around 1 hour.

  See Also

  Pandesal Recipe - Soft and Buttery - Foxy Folksy

• PREPARING THE SIOPAO OR PORK CHAR BAO:

• When the dough had risen after an hour, form the dough into a small log and cut it into 7-14 small balls-IN MY CASE, THIS RECIPE YIELDED 14 LARGE SIOPAO .Using your hand, flatten the dough and place the filling on the middle. Seal the dough on the edges and arrange it on the steamer. Do the same to the remaining dough.

• COOKING THE SIOPAO:

• Cut parchment paper into 14 pieces. Around 2x2 size

• Boil 4-10 cups of water and steam the siopao for 20 minutes. You can freeze these siopao and microwave it wrap with wet paper towels and heat it for 1 minutes before eating or steam it so that it is soft and fluffy.

I have various Steam Buns Recipe Filling on the blog and all of them are tasty and delicious. You can use the list below to fill your steam buns.

• Gua Bao -I use pork belly in this recipe. You can change the meat into pork roast or pork shoulder
• Chicken/ Pork Filling- this is on the sweeter side, which is my favorite. Use pork instead of chicken.
• Meatball Filling- ALthough not your typical filling, I love meatball filling too. The meatballs were steamed ahead of time to ensure that there is no raw meat in the buns.