Baked Siopao (Filipino Meat Bun)


This baked siopao recipe is my take on the Filipino steamed meat bun.

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hrs 45 mins
Total Time:
2 hrs 50 mins
24 buns



  • 1 cup milk

  • 2 large eggs

  • ½ cup vegetable oil

  • ¼ cup water

  • 4 cups all-purpose flour

  • 1 tablespoon active dry yeast

  • 1 pinch salt


  • 1 pound ground pork

  • ¼ cup soy sauce

  • 3 tablespoons white sugar

  • 2 tablespoons oyster sauce

  • 2 tablespoons cornstarch

  • 1 teaspoon ground black pepper

  • 2 teaspoons vegetable oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 star anise

  • 1 cup water


  1. Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.

  2. Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.

  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.

  4. Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.

  5. Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.

  6. Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.

  7. Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.

  8. Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.

  9. Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.


You can use a dough machine to make the dough. Start with the wet ingredients and use the Dough setting.

I like taking a photo of the dough before rising to compare it with the risen dough.

If the filling mixture is soupy after simmering, you can continue to simmer until the liquid has mostly evaporated or use a slotted spoon to strain the meat from the extra liquid.

Nutrition Facts (per serving)

184 Calories
9g Fat
20g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 184
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 187mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 7g
Vitamin C 1mg 3%
Calcium 24mg 2%
Iron 1mg 8%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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