My missionary said she loved siopao (steamed meat-filled buns) while in the Philippines so I decided to make her some for lunch. I grew up in the Philippines but didn’t learn to cook my favorite foods, including siopao, until I came here. This is my super-easy recipe using biscuit dough in a tube. Today I used pork steak, but you can also use ground pork, shredded beef or ribs; really any leftover meat. You could cook this in any steamer pan/pot (covered with a clean towel between the lid to keep the buns from going soggy). I like to use a huge, 2-tiered one that I got from an Asian store eons ago. Enjoy!
Super-easy Siopao (makes 8)
1 package refrigerated jumbo biscuits
parchment or wax paper, cut into 8 2″x2″ pieces
Pork filling:
1/2 lb. thin-cut pork shoulder steak
1/2 tsp. minced garlic
1/4 c. Thai chili sauce
1/4 c. jam, any flavor (I like apricot or orange)
1/2 tsp. cornstarch, diluted in 1 tsp. cold water
Extra chili sauce and soy sauce for dipping
Saute the steak in garlic over low-medium hot oil, flipping it over frequently to brown but watching that it doesn’t burn, about 5-10 minutes. Cut into little cubes and return to pan. Mix in chili sauce, jam and cornstarch over low heat until thick and clear (about a minute). Transfer to a small bowl and cool in fridge so it’s no longer steaming.
Flatten a biscuit by hand and put in a teaspoon of the pork filling. Don’t overstuff. Form into a ball and pinch the top shut, setting it on a parchment square. Repeat for the other biscuits. Space them about 2 inches apart as they will rise. Steam for 15 minutes until firm to the touch. Take off the parchment paper before enjoying with chili sauce or soy sauce. Cool before storing.
1 package refrigerated jumbo biscuits
parchment or wax paper, cut into 8 2″x2″ pieces
Pork filling:
1/2 lb. thin-cut pork shoulder steak
1/2 tsp. minced garlic
1/4 c. Thai chili sauce
1/4 c. jam, any flavor (I like apricot or orange)
1/2 tsp. cornstarch, diluted in 1 tsp. cold water
Extra chili sauce and soy sauce for dipping
Steam for 15 minutes until firm to the touch. Take off the parchment paper before enjoying with chili sauce or soy sauce. Cool before storing.
Follow