I remember feeling very special as a child when my mother packed the meat filled buns in my lunch. My classmates were fascinated by the fluffy white snowballs that made their peanut butter and jelly sandwiches wither in comparison. Found everywhere from dim sum restaurants to roadside stalls, siopao is the perfect example of how China’s vast influence as integrated into everyday Filipino cuisine. The steamed buns are made with a yeast dough that can be filled with any variation of meats, poultry, fish, or vegetables to make the perfect portable snack or light meal. I recommend that any filling you use be fully cooked before forming the siopao. The final steaming of the buns is relatively short and meant only to coat the dough and heat the stuff center.
Yield: makes 10 Siopao
Dough 2 1/2 tablespoons sugar 1 1/4 cups warm water. 2 1/4 teaspoons dried yeast, equivalent to one yeast packet. 2 tablespoons olive oil 3/2 cups all-purpose flour
1 teaspoon salt