This siopao filling can be made in advance to shorten the preparation of siopao, Filipino steamed buns. Wrap the filling in my recipe for the dough (see Footnote).

lola

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
16
Yield:
4 1/2 pounds of filling
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

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Cook's Note:

Use any piece of pork you prefer.

My recipe for siopao:

Nutrition Facts

183 calories; protein 22.3g; carbohydrates 1.9g; fat 8.9g; cholesterol 74mg; sodium 291.8mg. Full Nutrition
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