Siopao
Filipino steamed bun filled with various ingredients
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Dim sum |
| Course | |
| Place of origin | Philippines |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Flour, meat (usually pork, chicken, or beef) |
| Ingredients generally used | |
| Variations | Asado, Bola-bola |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Siopao is a popular Filipino steamed bun that is typically filled with a variety of ingredients. The name "siopao" is derived from the Hokkien term "chhàu-pau" (燒包), which means "steamed bun." It is a type of dim sum and is similar to the Chinese baozi.
History[edit | edit source]
Siopao was introduced to the Philippines by Chinese immigrants and has since become a staple in Filipino cuisine. It is commonly sold in bakeries, restaurants, and by street vendors.
Varieties[edit | edit source]
There are two main varieties of siopao:
- Asado: This variety is filled with barbecued pork in a sweet and savory sauce.
- Bola-bola: This variety contains a mixture of ground meat (usually pork, chicken, or beef) and sometimes includes a salted egg or Chinese sausage.
Preparation[edit | edit source]
The dough for siopao is made from flour, water, sugar, and yeast. The filling is prepared separately and then wrapped in the dough. The buns are then steamed until they are fluffy and cooked through.
Serving[edit | edit source]
Siopao is typically served hot and can be eaten as a snack or a meal. It is often accompanied by a dipping sauce made from soy sauce, vinegar, and sugar.
Related Pages[edit | edit source]
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Contributors: Prab R. Tumpati, MD
