12 Delicious Siopao Filipino Steamed Dumplings Recipes

Welcome to a world where fluffy, savory, and sweet flavors come together in the most delightful way! Siopao, the beloved Filipino steamed dumplings, are not just a treat but a journey into the heart of Filipino comfort food. Whether you’re craving a quick dinner fix or eager to explore new culinary horizons, these 12 delicious siopao recipes promise to bring warmth and joy to your kitchen. Let’s dive in!

Asado Siopao

Venturing into the world of Filipino cuisine, Asado Siopao stands out with its savory-sweet filling encased in fluffy steamed buns. Perfect for on-the-go meals or a hearty snack, this dish is a crowd-pleaser.

Ingredients

– 2 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1/2 cup sugar (a bit more if you like it sweeter)
– 1 tbsp active dry yeast (proof it in warm water to ensure it’s alive)
– 1/2 cup warm water (110°F, just right to wake up the yeast)
– 1/4 cup vegetable oil (go for the neutral taste of canola)
– 1/2 tsp salt (balances the sweetness perfectly)
– 1 cup Asado filling (homemade or store-bought, your call)

Instructions

1. In a bowl, mix flour, sugar, and salt. Make a well in the center.
2. Dissolve yeast in warm water, wait 5 minutes until frothy. Tip: This step is crucial for fluffy buns.
3. Pour yeast mixture and oil into the well. Stir to form a dough.
4. Knead on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
5. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
6. Punch down dough, divide into 8 pieces. Roll each into a ball.
7. Flatten each ball, place 2 tbsp Asado filling in the center, and seal tightly. Tip: Ensure no filling leaks to prevent mess during steaming.
8. Place on parchment squares, let rise for 30 minutes.
9. Steam over boiling water for 15 minutes. Do not open the lid prematurely.
Tender, pillowy buns with a rich, flavorful filling make Asado Siopao irresistible. Serve with a side of spicy vinegar for an extra kick.

Bola-Bola Siopao

Hailing from the Philippines, Bola-Bola Siopao is a steamed bun filled with savory meatballs, a comforting snack that’s perfect for any time of the day. Here’s how to make it at home with ease.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for a lighter bun)
• 1/2 cup warm water (around 110°F, just right to activate the yeast)
• 1 tbsp sugar (a little sweetness balances the savory filling)
• 1 tsp active dry yeast (the magic behind the fluffy texture)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 tbsp vegetable oil (keeps the dough soft)
• 1/2 lb ground pork (the fattier, the juicier the meatballs)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp sesame oil (my secret for depth of flavor)
• 1/2 tsp black pepper (freshly ground, please)
• 1 egg (room temp, it binds the meatballs better)

Instructions

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and vegetable oil to the yeast mixture. Knead into a smooth dough.
3. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, combine ground pork, soy sauce, sesame oil, black pepper, and egg in a bowl. Mix well.
5. Shape the pork mixture into small meatballs, about 1 inch in diameter.
6. Divide the dough into equal pieces. Flatten each piece and wrap around a meatball.
7. Place each siopao on a parchment-lined steamer, leaving space to expand.
8. Steam for 15 minutes over boiling water. Do not open the lid during steaming.
9. Remove from heat and let sit for 5 minutes before serving.

Just out of the steamer, these siopao buns are pillowy soft with a juicy, flavorful meatball inside. Try serving them with a side of sweet chili sauce for an extra kick.

Chicken Siopao

Out of all the steamed buns I’ve tried, Chicken Siopao stands out for its fluffy texture and savory filling. Perfect for a quick snack or a light meal.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (a little extra won’t hurt)
• 1 tbsp active dry yeast (make sure it’s fresh for best results)
• 1/2 cup warm water (around 110°F, just right to activate the yeast)
• 1/2 cup milk (whole milk gives the dough a richer texture)
• 1 tbsp vegetable oil (a neutral oil works best here)
• 1/2 lb ground chicken (thigh meat is juicier)
• 1/4 cup soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp oyster sauce (this adds depth to the flavor)
• 1 tbsp sugar (balances the savory notes)
• 1/2 cup diced onions (yellow onions for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)

Instructions

1. In a large bowl, combine flour, sugar, and yeast. Mix well.
2. Add warm water and milk to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, heat oil in a pan over medium heat. Sauté onions and garlic until fragrant.
6. Add ground chicken, breaking it apart until no longer pink, about 5 minutes.
7. Stir in soy sauce, oyster sauce, and sugar. Cook for another 2 minutes.
8. Add cornstarch mixture to the pan, stirring until the filling thickens. Remove from heat and let cool.
9. Punch down the risen dough and divide into 8 equal pieces. Roll each into a ball.
10. Flatten each ball into a circle, place a spoonful of filling in the center, and gather edges to seal.
11. Place each bun on a parchment-lined steamer basket, leaving space to expand. Let rest for 15 minutes.
12. Steam over boiling water for 15 minutes. Avoid opening the lid during steaming to prevent buns from collapsing.
13. Turn off heat and let buns sit for 5 minutes before removing. Serve warm.

Perfectly steamed Chicken Siopao should be pillowy soft with a juicy, flavorful filling. Try serving with a side of spicy vinegar for an extra kick.

Pork Siopao

Looking for a fluffy, savory bite that’s perfect for any time of day? Pork Siopao, a Filipino steamed bun, delivers with its tender filling and soft dough.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup sugar (a little extra won’t hurt)
• 1 tbsp active dry yeast (check the expiry date to ensure it’s alive and kicking)
• 1/2 cup warm water (110°F, just right to wake up the yeast)
• 1/4 cup milk (whole milk makes the dough extra tender)
• 1/4 cup vegetable oil (a neutral oil keeps the dough light)
• 1/2 lb ground pork (go for a fatty cut for juicier filling)
• 2 tbsp soy sauce (low-sodium lets you control the saltiness)
• 1 tbsp oyster sauce (the secret umami booster)
• 1 tbsp sugar (balances the savory notes)
• 1/2 cup diced onions (yellow onions add a sweet depth)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)

Instructions

1. In a bowl, dissolve sugar in warm water. Sprinkle yeast on top. Let sit for 5 minutes until frothy.
2. Add milk, oil, and flour to the yeast mixture. Knead for 10 minutes until smooth. Cover and let rise for 1 hour in a warm spot.
3. While dough rises, cook pork in a pan over medium heat until no longer pink, about 5 minutes.
4. Add onions and garlic to the pork. Cook for 2 minutes until fragrant.
5. Stir in soy sauce, oyster sauce, and sugar. Cook for another 2 minutes. Let cool.
6. Punch down dough and divide into 8 pieces. Roll each into a ball.
7. Flatten each ball into a 4-inch circle. Place 1 tbsp filling in the center.
8. Gather edges and pinch to seal. Place on parchment squares.
9. Steam buns for 15 minutes over boiling water. Keep lid on to prevent sogginess.

Juicy pork tucked in a pillowy bun, these Siopao are a delight. Serve with a side of spicy vinegar for an extra kick.

Vegetable Siopao

Just when you thought siopao couldn’t get any better, here’s a veggie-packed version that’s as satisfying as it is colorful.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp sugar (a little sweetness balances the savory)
• 1 tsp active dry yeast (proof it in warm water to ensure it’s alive)
• 1/2 cup warm water (110°F, just right for yeast activation)
• 1 tbsp vegetable oil (keeps the dough tender)
• 1 cup mixed vegetables, finely chopped (carrots, cabbage, and shiitake mushrooms are my go-to)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp oyster sauce (vegetarian version available)
• 1 tsp sesame oil (a little goes a long way)

Instructions

1. In a bowl, mix flour and sugar. Make a well in the center.
2. Dissolve yeast in warm water. Let sit for 5 minutes until frothy.
3. Pour yeast mixture and oil into the well. Stir to form a dough.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
6. While dough rises, sauté vegetables with soy sauce, oyster sauce, and sesame oil over medium heat for 5 minutes. Cool.
7. Punch down dough. Divide into 8 pieces. Roll each into a ball.
8. Flatten each ball into a 4-inch circle. Place 1 tbsp filling in center.
9. Gather edges to enclose filling. Pinch to seal. Place on parchment paper.
10. Let siopao rest for 30 minutes. Steam over boiling water for 15 minutes.

Ultra-soft and pillowy, these vegetable siopao are a delight to tear into. The filling is savory with a hint of sweetness, perfect with a side of chili sauce for dipping.

Cheese Siopao

Perfect for a quick snack or a hearty breakfast, Cheese Siopao brings a delightful twist to the classic Filipino steamed bun. This version is all about the gooey, melted cheese center that surprises with every bite.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup sugar (adjust if you prefer less sweetness)
• 1 tbsp baking powder (freshness is key, so check the date)
• 1/2 cup milk (whole milk makes the dough extra tender)
• 1/4 cup unsalted butter, melted (I use European-style for richer flavor)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup sharp cheddar cheese, cubed (the sharper, the better for that punchy center)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
2. Add milk and melted butter to the dry ingredients. Mix until a dough forms. Tip: Don’t overmix to keep the buns soft.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough sticks, lightly flour your hands.
4. Divide the dough into 8 equal pieces. Flatten each piece and place a cube of cheddar in the center.
5. Seal the dough around the cheese, ensuring no gaps. Tip: Pinch the edges tightly to prevent cheese from leaking.
6. Place each bun on a parchment-lined steamer basket, leaving space to expand.
7. Steam over boiling water for 15 minutes. Do not open the lid during steaming to ensure even cooking.
8. Remove from steamer and let cool for 2 minutes before serving.

The buns are fluffy and slightly sweet, with a molten cheese center that’s irresistibly stretchy. Try serving them with a side of spicy vinegar dip for an extra kick.

Egg Siopao

Trying to find a quick yet satisfying snack? Egg Siopao is your answer—soft, fluffy buns with a savory egg filling that’s perfect for any time of the day.

Ingredients

– 2 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1/2 cup warm water (110°F, just right to activate the yeast)
– 1 tbsp sugar (a little sweetness balances the savory)
– 1 tsp active dry yeast (check the expiry date to ensure it’s active)
– 1/2 tsp salt (I prefer sea salt for its clean taste)
– 1 tbsp vegetable oil (extra virgin olive oil adds a nice flavor)
– 4 hard-boiled eggs, peeled (room temp eggs blend better)
– 1 tbsp soy sauce (for that umami kick)
– 1 tsp sesame oil (a dash elevates the filling)

Instructions

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and vegetable oil to the yeast mixture. Knead into a smooth dough for 10 minutes.
3. Cover the dough with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
4. While the dough rises, mash the hard-boiled eggs with soy sauce and sesame oil in a bowl. Set aside.
5. Punch down the dough and divide into 4 equal pieces. Roll each into a ball.
6. Flatten each ball into a 4-inch circle. Place a spoonful of egg filling in the center.
7. Gather the edges of the dough to enclose the filling. Pinch to seal.
8. Place each bun on a parchment-lined steamer basket, seam side down. Let rest for 15 minutes.
9. Steam the buns over boiling water for 15 minutes on medium heat. Avoid opening the lid to prevent deflating.
10. Turn off the heat. Let the buns sit for 5 minutes before opening the steamer.
A bite into these buns reveals a soft, pillowy exterior with a rich, savory egg center. Serve them warm with a side of chili sauce for an extra kick.

Ham and Cheese Siopao

Very few snacks hit the spot like a fluffy, savory Ham and Cheese Siopao. Perfect for on-the-go meals or a quick bite, this Filipino-inspired bun is a crowd-pleaser.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup sugar (a little extra won’t hurt if you like it sweet)
• 1 tbsp active dry yeast (make sure it’s fresh for the best rise)
• 1/2 cup warm water (110°F, just right to wake up the yeast)
• 1/4 cup milk (whole milk gives the dough a richer texture)
• 1/4 cup unsalted butter, melted (I always use Kerrygold for its flavor)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup diced ham (go for a smoky variety for depth)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)

Instructions

1. In a bowl, dissolve sugar in warm water. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. Add milk, melted butter, and salt to the yeast mixture. Stir to combine.
3. Gradually mix in flour until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down dough and divide into 12 equal pieces. Roll each into a ball.
6. Flatten each ball into a circle. Place a tablespoon of ham and cheese in the center. Pinch edges to seal.
7. Place siopao on parchment-lined trays, cover, and let rise for another 30 minutes.
8. Steam over boiling water for 15 minutes. Do not open the lid during steaming to prevent deflating.
9. Remove from steamer and let cool slightly before serving.

Yummy doesn’t begin to describe these siopao. The dough is pillowy soft, with a gooey, cheesy center and smoky ham bits. Try serving them with a side of spicy vinegar for an extra kick.

Spicy Siopao

Whip up a batch of Spicy Siopao for a flavorful twist on the classic steamed bun. Perfect for spice lovers, this recipe packs a punch with every bite.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp sugar (a little sweetness balances the heat)
• 1 tsp active dry yeast (proof it in warm water to ensure it’s alive)
• 1/2 cup warm water (around 110°F, just right for yeast)
• 1 tbsp vegetable oil (keeps the dough tender)
• 1/2 lb ground pork (go for a fatty cut for juicier filling)
• 2 tbsp soy sauce (I use low-sodium to control saltiness)
• 1 tbsp chili garlic sauce (adjust based on your heat tolerance)
• 1 tsp sesame oil (a dash adds depth)
• 1/2 cup chopped scallions (for a fresh crunch)

Instructions

1. In a bowl, mix flour, sugar, and yeast. Gradually add warm water and oil, stirring until a dough forms.
2. Knead dough on a floured surface for 10 minutes until smooth. Tip: Dough should spring back when poked.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. While dough rises, cook pork in a pan over medium heat until no longer pink, about 5 minutes.
5. Add soy sauce, chili garlic sauce, sesame oil, and scallions to pork. Cook for 2 more minutes. Tip: Let filling cool before wrapping to prevent dough from getting soggy.
6. Divide dough into 8 pieces. Roll each into a ball, then flatten into a circle. Tip: Keep unused dough covered to prevent drying.
7. Place a spoonful of filling in the center of each circle. Gather edges and pinch to seal.
8. Place siopao on parchment paper in a steamer. Steam over boiling water for 15 minutes. Tip: Don’t overcrowd the steamer to ensure even cooking.

Vibrant and spicy, these siopao are best enjoyed hot, with the steam releasing aromatic flavors. Try serving with a side of extra chili sauce for those who dare.

Sweet Siopao

Yearning for a fluffy, sweet treat? Sweet Siopao is your answer. This Filipino steamed bun is a delight, perfect for any time of day.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (adjust if you prefer less sweet)
• 1 tbsp baking powder (freshness matters here)
• 1/2 cup warm water (110°F, just right to activate the yeast)
• 1/4 cup vegetable oil (a neutral oil works best)
• 1 large egg (room temperature blends better)

Instructions

1. In a large bowl, whisk together flour, sugar, and baking powder.
2. Make a well in the center. Add warm water, oil, and egg. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough. Divide into 12 equal pieces. Roll each into a ball.
6. Place each ball on a parchment paper square. Let them rise for another 30 minutes.
7. Steam over boiling water for 15 minutes. Do not open the lid during steaming.
8. Remove from steamer. Let cool slightly before serving.

Fresh out of the steamer, these buns are soft and pillowy. The sweetness is just right, making them irresistible. Try them with a dab of butter or your favorite jam for an extra treat.

Ube Siopao

Ube siopao is a vibrant, Filipino-inspired steamed bun with a sweet purple yam filling. Perfect for breakfast or snack, it’s a delightful twist on the classic siopao.

Ingredients

– 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
– 1/2 cup sugar (adjust if you prefer less sweet)
– 1 tbsp active dry yeast (proof it in warm water to ensure it’s alive)
– 1/2 cup warm milk (110°F, too hot will kill the yeast)
– 1/4 cup ube halaya (homemade or store-bought, both work)
– 1 tbsp butter, melted (unsalted is my preference)
– 1/2 tsp salt (balances the sweetness)

Instructions

1. In a bowl, dissolve yeast and 1 tbsp sugar in warm milk. Let sit for 5 minutes until frothy.
2. Mix flour, remaining sugar, and salt in a large bowl. Make a well in the center.
3. Pour yeast mixture and melted butter into the well. Stir until a dough forms.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled.
6. Punch down dough and divide into 8 equal pieces. Roll each into a ball.
7. Flatten each ball, place 1 tsp ube halaya in the center, and seal tightly.
8. Place each bun on a parchment-lined steamer tray, cover, and let rise for another 30 minutes.
9. Steam over boiling water for 15 minutes. Do not open the lid during steaming.
10. Turn off heat and let sit for 5 minutes before opening.
Kicking off your day with ube siopao brings a sweet, earthy flavor wrapped in a soft, pillowy bun. Serve warm with a cup of coffee for a comforting morning treat.

Chocolate Siopao

Kickstart your day with a twist on a classic Filipino snack—Chocolate Siopao. This sweet, fluffy bun filled with molten chocolate is a game-changer for dessert lovers.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (a tad less if you prefer it less sweet)
• 1 tbsp active dry yeast (check the expiry date to ensure it’s active)
• 1/2 cup warm milk (110°F, use a thermometer for accuracy)
• 1/4 cup unsalted butter, melted (I prefer European-style for richer flavor)
• 1/2 tsp salt (fine sea salt dissolves better)
• 1 cup dark chocolate chips (go for 60% cacao for a perfect balance)

Instructions

1. In a large bowl, combine flour, sugar, and yeast. Whisk to blend evenly.
2. Add warm milk and melted butter to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Roll each into a ball.
6. Flatten each ball, place 2 tbsp chocolate chips in the center, and seal tightly.
7. Arrange buns on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
8. Preheat oven to 350°F. Bake buns for 20 minutes or until golden brown.
9. Cool on a wire rack for 5 minutes before serving.

Enjoy the contrast of the soft, pillowy bun against the gooey chocolate center. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent treat.

Conclusion

Hooray for discovering the delightful world of Siopao! This roundup offers a treasure trove of 12 mouthwatering recipes that bring the taste of Filipino steamed dumplings right to your kitchen. Whether you’re a seasoned cook or new to Asian cuisine, there’s a Siopao here for everyone. Don’t forget to share your favorite recipe in the comments and pin this article to spread the love on Pinterest. Happy cooking!