Siopao (Filipino Steamed Dumplings) Recipe
The Filipino version of Chinese steamed buns, these are made with a homemade rice flour dough and stuffed with savory shredded chicken, then steamed until light and puffy.
I have been looking around for a siopao or steamed buns recipe which uses rice flour and not the usual all purpose flour so I was really happy to find it here at all recipes. The texture of siopao made with rice flour is a bit heavier and chewier then that made with all purpose flour. This recipe is reminiscent of the siopao being sold at a very popular resto in the Philippines as compared to the ultra light and fluffy siopao varieties being sold elsewhere. Incidentally, I gave this recipe only four stars because I didn't like the filling. The dough I give five stars! Next time, I will just make my own filling. Thank you MCCACJ for posting!
I made a smaller batch, using my bread dough recipe. Followed the filling recipe except I used chopped raw chicken tenders. Everyone love it!
I don't understand the problems reviewers had with the dough. If your dough is crumbly you add just a bit of water, if it's too sticky you add a bit of flour, it's common sense. Flour is different, humidity is different where you're cooking, this is basic technique. At any rate, while it takes a bit of time I didn't find this recipe difficult in the least. I've been looking for a great rice flour dough recipe to make bao that my celiac husband can have, and this does the trick beautifully. Use the filling listed or go crazy experimenting with your own combos, the possibilities are endless! Imagine sloppy joe filled buns, buffalo chicken buns, BBQ of any variety, chinese veg filled, egg custard, sausage and egg breakfast buns, cheeseburger, pizza flavors, seafood, taco, fruit, chicken pot pie, quiche, spinach dip, the only limit is imagination. This is hands down one of the most versatile recipes you can have in your recipe box, and they freeze well too so make up a few dozen and when you're ready to eat them
You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me there will be 28 more!! Thank you for sharing and for such clear instructions.
I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.
I tried making this with Rice flower, it did not turn out. I did this 5 different times following this recepie to the letter. The rice flower was crumbly and after they were steemed, they were hard. I found they are much better made with all purpose flower.
julia32, when you activate the yeast make sure the water is warm and not hot...high temperature will kill the yeast and mix in the sugar that is what the yeast eats which causes the dough to rise. Also make sure you are precise with your measurement of the flour. if it is crumbly then there is too much flour. when you knead in that last 1/2 cup do it a little at a time you may not need it all. Hope this helps : )