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Siopao - Filled Filipino steamed dumplings

This dish can actually be found everywhere, as it is also very popular as a snack between meals. So it is not surprising that you can find small steam cabinets in many supermarkets in which Siopao is offered. They are available with different fillings, whether with chicken, beef or pork. Like any other recipe with yeast, this one also takes some time because the dough has to rise again and again. So it's not a dish if you get hungry quickly, at least not if you have to prepare it fresh.


For the dough:

450 grams of flour

50 gr of sticky rice flour

250 ml lukewarm milk

5 grams of dry yeast

1 pinch of salt

3 tbsp oil

50 grams of sugar

For the filling:

250 g minced meat of your choice (pork, beef, mixed, vegetarian, chicken...)

1 onion

1 dash of Maggi Savor Classic

1-2 cloves of garlic

1 pinch of salt


50 ml soy sauce

1 hard-boiled egg


The dough:

Add the yeast to the lukewarm milk along with the sugar and leave for a few minutes to allow the yeast to work. Mix together the glutinous rice flour and regular flour. (The glutinous rice flour makes the dough smoother. But if you don't have any, you can just use regular flour.)

Now add the salt and the oil as well as the milk-yeast mixture to the flour and knead everything well.

Now the dough has to rest for a while so that it can rise. To do this, place the dough in a warm place for at least an hour.

The filling:

While the dough is rising, you can prepare the filling. First cut the onion and garlic into small cubes. Cut the egg into small cubes as well. Fry the minced meat in a pan with a little oil. Add the diced onion and garlic and sauté until translucent. To do this, the temperature can be lowered slightly. Now the soy sauce comes in and the whole thing is simmered for a few minutes. Season with salt, pepper and Maggi Savor. If you like a slightly fruitier note, you can also use Maggi Savor Calamansi. Finally mix in the egg cubes.

Let the whole thing cool down a bit for the next processing step.

Now divide the dough into approx. 12-15 small dough balls and form large circles out of these balls slightly over the palms of your hands. Similar to pizza dough, simply flatten it with your hand and pull it into the desired shape. It is best to place the dough in one hand and place some of the filling (about 2 tablespoons) in the middle of the dough. Then slowly fold the circle into the center from all sides and close. You should be careful that not too much liquid escapes from the opening, otherwise the dough will no longer stick properly and the dumpling will not close. Now let the dumplings rest for about 30 minutes.

As a last step, the siapao are then steamed for about 20 minutes. They can then be eaten warm.

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