Delicious Homemade Filipino Siopao Recipe: Steamed Pork Buns

Prepare the yeast mixture: In a bowl, combine the warm water, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let it sit for 5 minutes until foamy, indicating the yeast is active.

Make the dough: In a large bowl, whisk together the all-purpose flour, remaining granulated sugar, baking powder, and salt. Pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms, then transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 50-60 minutes, or until doubled in size.

Prepare the pork filling: In a large pan, sauté the minced garlic and chopped onion over medium heat until fragrant. Add the ground pork and cook, breaking it apart, until browned. Drain any excess fat. Stir in the soy sauce, oyster sauce, brown sugar, and water/broth. Bring to a simmer and cook for 10-15 minutes until the pork is tender and the sauce has reduced slightly. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the pork filling and cook until the sauce thickens. Let cool completely.

Assemble the Siopao: Once the dough has risen, gently punch it down and divide it into 12 equal portions. On a lightly floured surface, flatten each portion into a circular disc (about 4-5 inches in diameter). Place a spoonful of the cooled pork filling in the center of each disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a bun. Place each bun seam-side down on individual squares of parchment paper.

Steam the Siopao: Arrange the buns in a steamer basket, making sure there is enough space between them for expansion. Cover the steamer and steam over boiling water for 15-20 minutes, or until the buns are cooked through and fluffy. Avoid lifting the lid during steaming to maintain even heat.

Serve: Carefully remove the steamed Siopao from the steamer. Serve immediately while hot, optionally with a dipping sauce.