Homemade Siopao Recipe


Last Updated on

Siopao is a well-loved snack in the Philippines. The Siopao Recipe was introduced to the Filipinos by Ma Mon Luk who has a very interesting story on the origin of this delectable sandwich. He came to the Philippines in the year 1918 because he wants to forget a heartache and for this to happen, he devoted his time to build a business thus the birth of the Siopao, Mami (Chicken Mami) and Siomai industry. Siopao or steamed buns have become a favorite among Filipinos and have become one of the most bought Filipino foods.
Siopao Recipe

Siopao Recipe Preparation Tips

You can buy Siopao almost anywhere; from well-known restaurants and even from the sidewalk vendors. The Siopao Recipe has many variations but the most common is the Asado and Bola Bola. The price also varies depending on where you will buy it from. Of course, if you’re on a budget it can be bought in ordinary restaurants but if you have more than enough, you can enjoy a big and more meat filling in classy restaurants. Though Siopao can be bought easily, you can cook it on your own. Preparing your very own Siopao isn’t really hard but you have to be careful on the dough.
Preparing Siopao
Siopao Dough Recipe ni Juan


Homemade Siopao Recipe

Siopao Recipe

Siopao is a well-loved snack in the Philippines. The Siopao Recipe was introduced to the Filipinos by Ma Mon Luk who has a very interesting story on the origin of this delectable sandwich.

  • Author: Recipe ni Juan
  • Prep Time: 30 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 50 mins
  • Yield: 7 1x
  • Category: Pork
  • Cuisine: Filipino



  • 1/4 cup lukewarm water, 1 tsp yeast,
  • 1 1/2 cup all-purpose(more for dusting)
  • flour,
  • 1/4 cup sugar
  • 1/2 cup lukewarm milk,
  • a pinch of salt.

Chicken/Pork Bola-Bola Filling:

  • Ground pork or chicken, finely
  • chopped Chinese sausage (or chorizo
  • bilbao will do too) finely chopped spam
  • or any canned meatloaf,
  • chopped cilantro, pepper, salt, garlic
  • and onion powder.
  • Hoisin sauce to season
  • 1 egg as a binder.
  • Then hard boiled or Salted eggs extra *optional*


  1. Dissolve sugar to lukewarm water.
  2. Proof yeast to warm milk wait for few mins or until bubbles forms.
  3. Then stir to combine your milk-yeast mixture and water-sugar mixture.
  4. Add flour to the mixture little by little until fully incorporated.
  5. Roll out the dough in a floured surface and knead.
  6. Slowly add in more flour as needed until you form a nice consistency.
  7. Then form it into a ball.
  8. Place dough in an oiled container then covered with a moist towel and Place it in an airless area. Let it rise for 30-45 mins. After 45 mins, punch the dough to let the air out then knead for at least 2 mins.
  9. Then again, let it rest for 5-10 mins (make sure you cover it with the moist towel again) before
  10. dividing it into 8-10 pcs or depends on how big you want it.
  11. Form a ball, using a roller pin, flatten each individual balls then place the filling in the middle. Seal each dough by just joining the ends.
  12. Place each dough in a 2 inch by 2-inch wax paper.
  13. Then let it rise for 30mins again then steam for 15-20 mins each batch.

For the Filling:

  1. Mix it all together. Then to test taste, get 1 tsp of the mixture sealed it in an aluminum
  2. foil then drop it in a boiling water.
  3. Then you just divide it according to your desired sizes to form into balls.
  4. I usually flatten the patties first to insert hard boiled eggs in the center. (I divide one boiled egg into four) before I form it into a ball.
  5. Serve with any kind of Pancit.


  • Calories: 196
  • Sugar: 8.1g
  • Sodium: 8.7mg
  • Fat: 0.5g
  • Carbohydrates: 42.1g
  • Protein: 5.2g
  • Cholesterol: 0.4mg

To ensure good tasting dough, make sure that you follow the accurate measurements of the ingredients which you should have bought from good sources. Preparation may not take long but cooking time takes quite a few hours. You have to cook the meat filling first before preparing the dough. There’s not much ingredients and sautéing the ingredients well is the secret to make a very delicious siopao. It will be a surprise for the kids once they taste this new dish you have prepared.
Siopao Preparation
When you’re done, the best partner for this Siopao Recipe is Mami, any type of Pancit Recipes and it will be lip-smacking good if you will also have a few pieces of siomai on the side. Calamansi, chili garlic oil and soy sauce is the best condiment for the Siomai and mami while preparing your very own Siopao sauce make it all the more perfect. People prefer either a sweet or hot sauce for the Siopao so if you’re preparing this recipe for a group of people, make sure that you have made both kinds of sauces for everyone to enjoy.
How to Serve Siopao
Ready to eat Siopao
For Chinese people, they love to have tea as a partner drink but for most Filipinos, Soda or Gulaman is the perfect partner. Siopao may seem like a simple snack or to go food but it will satisfy the hungry tummy because of its meat filling and the dough of course. Being able to cook your own Siopao will add savings to your budget and can also assure you that your family will be eating a clean and sanitary meal. This will help prevent any untoward health risk, especially for the kids. That’s the advantage of being able to cook your own meal. You can start adding this to the snacks that you prepare for the family. You can bet that the kids will love this truly appetizing snack. Question regarding the Siopao Recipe? Leave a comment below or visit our Facebook Page to get daily updates on your favorite Filipino Recipes.

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.


  1. Are the siopaos with perfectly swirling doughs the output of your labor? They look like machine-made buns.


Please enter your comment!
Please enter your name here