Siopao

In this tutorial I am showing you how to make a basic siopao dough and a quick and easy filling. In my succeeding videos, I hope to share with you other versions of siopao with different filling recipes.
The siopao dough is very basic. Do not add egg or butter or any ingredient that would potentially discolor the dough.
The process for making the siopao dough is slighlty different from the regular bread dough. Pleating the dough needs experience. Be patient if you can't get it right the first few times. You also need to remember to mix only enough dough that you can fit in your steamer at one time. Timing is crucial in making the siopao. Please watch the video in full to avoid disappointment when making your own siopao. A little patience and a lot of practice will be a lot of help. But no matter how the siopao will look, they will all taste delicious! Good luck!

Chef's Notes:
1. Always remember to put a cloth before putting the lid on the steamer so the steam will not fall into the siopao and cause the tops to discolor.
2. Do not allow the dough to over ferment. Your siopao will have a wrinkled look when cooked.
3. Chill the filling before using so it will be easier for you to fill the dough.


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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

My video tutorials use English as a medium of instruction to address a global audience.
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Link to my other videos:
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