Steamed Buns 3 INGREDIENT SIOPAO FILLING RECIPE (2024)

FAQs

What is a steamed triple bun? ›

They're like dumplings except the dough is different. We use the yeast dough for the steamed buns. Steamed three flavored pork buns are made of chives, shrimp, eggs and ground pork stuffing. It took a couple of tries for my kids to fall in love with the strong chives flavor which is for sure an acquired taste.

But it's in the filling itself that the difference between these two steamed buns lies. Where cha siu bao is made with roasted pork, five spice, and various kinds of soy sauce and sesame oil, siopao asado is most commonly made with stewed and braised pork, as well as other sauces like soy sauce and hoisin.

The dough should be firm but the surface should feel a bit moist when you touch it. If you are using a stainless steal steamer, wrap the lid with a cloth, otherwise the water droplets might drip onto the surface of the mantou and create a bumpy and rubbery surface.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.

There are two specific variations, which are siopao asado or siopao bola-bola. It is said to have been popularized by a Cantonese immigrant street vendor around the 1920's. Siopao Asado is the Filipino version of char siu bao, a Cantonese barbecue-pork-filled bun.

All-purpose flour is commonly used to make siopao. It contains about 11% protein and has a gluten index of at least 95%. A higher protein content could cause the dough to shrink, whereas flour with too little protein often results in sticky doughs with a tough bite.

Siopao was popularized in the Philippines by Ma Mon Luk, a Cantonese immigrant street vendor who created noodle soup around the 1920s. Well known in the Bicol region since the 1970s, Toasted Siopao is made from slightly hard dough, filled with ground or chopped pork meat, onions, potato, and a slice of boiled egg.

Siopao or hot buns is a type of dumpling with a sweet pork filling.

How long does siopao last? ›

12 hours in the hot Philippines weather if left unrefrigerated and if you want optimum flavor. Otherwise refrigerate for up to 5 days.

The wrapping around the sweet bao buns is normally a white wheat-based dough that's wrapped around the filling and then steamed, resulting in a soft fluffy bun.

Any rush of cool air could potentially make the buns collapse. If you're making fluffy yeasted buns, let the buns sit covered in the steamer for an extra 5 minutes after the heat has been turned off. This resting time is crucial. If you open the lid too quickly, the cool air from outside might deflate the buns.

Any brand of all-purpose flour, which has a moderate level of gluten, will do to make the bao, but you have options: For the brightest-looking buns, use bleached all-purpose flour. For deeper flavor and a tad more chew, choose unbleached flour. Either way, weigh the flour for the best results.

Some parts of the buns have brown and yellow spots after steaming and the texture is chewy. This is a very common issue for steamed buns and it's usually caused by a sudden increase and/or decrease in pressure while steaming. To avoid it, you should: Slowly heat up the bun dough in the steamer.

The Bao ('bun') developed in Chinese culture as a filled form of 'Mantou,' a plain steamed dumpling which is often compared to bread. The story behind this steamed delight explains not just its unique shape, buy why its development into Baos (or Baozi) was such a natural one.

Last year, in a TikTok video by @essentialmcdonalds (which now has over 28 million views), an employee let us in behind the scenes to show what “steaming the bun” really looks like. The bun goes cut side down into a sort of steamer drawer where it's blasted with steam for 11 seconds.

Jjinppang (찐빵; lit. "steamed bread") is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk.

Baozi is also very popular in Japan where it's known as chūkaman (中華まん, "Chinese steamed bun"). Nikuman (肉まん; derived from 肉饅頭, nikumanjū) is the Japanese name for Chinese baozi with meat fillings. Chūkaman are steamed and often sold as street food. During festivals, they are frequently sold and eaten.