CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Imagine lifting the lid of a steaming basket to discover plump, cloud-soft buns, their delicate surfaces giving way to a luscious, flavour-packed filling! A hint of honeyed chicken, the creamy warmth of Thai coconut curry, the comforting richness of palak paneer or the earthy appeal of mushroom and pepper—every bite offers a little surprise. Welcome to the delicious world of Siopao, the much-loved Filipino steamed bun that has travelled across Asian kitchens and now gets six exciting culinary makeovers in the creative hands of Celebrity Master Chef Dr Kaviraj Khialani.
SIOPAO: A LITTLE BUN WITH A BIG CULINARY STORY
Food has a fascinating way of travelling across borders, absorbing local influences and creating new traditions. Siopao is a delightful example of this culinary exchange. A popular Filipino snack and comfort food, Siopao is a soft, wheat-flour bun filled with savoury meat or vegetarian preparations and cooked by steaming. Its name is commonly associated with the Cantonese expression for a hot bun, and the dish is closely related to the Chinese baozi. The Chinese tradition of filled steamed buns has a long history, with baozi becoming an integral part of regional food culture. Over time, Chinese culinary influences travelled to the Philippines, where the steamed bun evolved into a distinctly Filipino favourite.
- A Filipino favourite with Asian roots: Discover Siopao, the soft, steamed stuffed bun inspired by Chinese baozi.
- Six fillings, endless indulgence: From honeyed chicken and Thai coconut curry to palak paneer, mushroom pepper and more.
- A global twist on a classic: Celebrity Master Chef Dr Kaviraj Khialani brings together Asian flavours and Indian culinary creativity.
- A treat for every palate: Enjoy meat-based, vegetarian and plant-forward variations in one delicious collection.
- Simple homemade goodness: Learn to prepare soft, yeast-raised buns with flavour-packed fillings and easy steaming techniques
The Filipino versions are particularly associated with two popular fillings: Asado, traditionally featuring slow-cooked, seasoned meat, and Bola-bola, made with a savoury meatball-style filling. Today, Siopao is enjoyed at restaurants, food stalls and homes, often accompanied by a sweet, savoury or spicy dipping sauce.
Similar steamed buns have found their place in several Asian cuisines. Known as salapao in Thailand and pau in Hong Kong, they reflect the versatility of a simple combination of dough, filling and steam.
Their appeal lies in their soft texture, convenient individual portions and endless possibilities for creative fillings. They make an ideal breakfast, lunch, evening snack or even a satisfying light meal.
CHEF KAVIRAJ’S TWIST OF TASTE: SIX WAYS TO ENJOY SIOPAO
The following six recipes bring together familiar ingredients and international influences, transforming the humble steamed bun into an exciting homemade delicacy.
HONEYED CHICKEN SIOPAO
Sweet, savoury and gently spiced—an irresistible chicken-filled treat.
Ingredients
For the Siopao dough
- All-purpose flour (maida): 2 cups
- Salt: ½ tsp
- Fresh yeast: 3 tsp
- Sugar: 1½ tsp
- Warm water: 1 cup, or as required
- Butter: 2 tsp
For the honeyed chicken filling
- Boneless chicken breast, cut into ½-inch cubes: 1 cup
- Garlic, chopped: 1 tsp
- Onion, chopped: 1 small
- Salt and pepper: to taste
- Oil: 1 tsp
- Soy sauce: 2 tsp
- Tabasco sauce: ½ tsp
- Water: ½ cup
- Vinegar: 1 tsp
- Honey: 2 tsp
- Cornflour slurry: 2–3 tsp
- Whisky or brandy: 2 tsp (optional)
Method
- Heat oil in a pan. Add chopped garlic and onion and sauté briefly until aromatic.
- Add the chicken cubes and cook for a few minutes. Stir in salt, pepper, soy sauce, Tabasco, vinegar, honey and the optional whisky or brandy.
- Add water, cover and simmer over a low flame for 12–15 minutes, or until the chicken is thoroughly cooked.
- Add the cornflour slurry and cook until the mixture thickens into a semi-dry filling. Cool completely before using.
- Prepare the common Siopao dough using the instructions below.
- Divide the dough into 10–12 portions. Flatten each portion, place approximately 2 tsp of the chicken filling in the centre and seal the edges securely.
- Shape into round buns, place seam-side down on individual pieces of baking parchment and allow them to rest until slightly puffy.
- Steam in a preheated steamer for approximately 12–15 minutes, or until cooked through.Allow to stand briefly before opening the steamer.
Chef’s serving suggestion: Serve piping hot with a sweet chilli dip or a lightly spiced soy-vinegar sauce.
CHINTHAI SIOPAO
Where Thai red curry meets creamy coconut and tender chicken.
Ingredients
For the Siopao dough use the common dough recipe given below.
For the ChinThai chicken filling
- Boiled chicken, finely diced: 1 cup
- Garlic, chopped: 1 tsp
- Onion, chopped: 1 small
- Salt and pepper: to taste
- Oil: 1 tsp
- Soy sauce: 2 tsp
- Thai red curry paste: 1 tsp
- Thick coconut milk: ½ cup
- Thai sweet chilli sauce: 1 tsp
- Water: 2–3 tbsp
- Vinegar: 1 tsp
- Tender coconut flesh, chopped: 2 tbsp
- Cornflour slurry: 2–3 tsp
- Spring onion greens, chopped: ¼ cup
- Sprouts: ½ cup
Method
- Heat oil in a pan. Add garlic and onion and sauté until fragrant.
- Add the diced chicken and sprouts. Stir in the Thai red curry paste, soy sauce, sweet chilli sauce, vinegar, salt and pepper.
- Pour in the coconut milk and a little water. Simmer gently for 12–15 minutes, allowing the flavours to blend.
- Add the cornflour slurry and cook until the mixture reaches a thick, semi-dry consistency.
- Remove from the heat. Mix in the chopped spring onion greens and tender coconut flesh. Allow the filling to cool completely.
- Prepare and divide the common Siopao dough into 10–12 portions.
- Flatten each portion, add approximately 2 tsp of filling, seal securely and shape into a round bun.
- Allow the buns to rest until slightly puffy, then steam for 12–15 minutes or until cooked through.
Chef’s serving suggestion: A little Thai sweet chilli sauce on the side will complement the creamy coconut filling beautifully.
PALAK PANEER BHURJI SIOPAO
An Indian favourite gets a soft, steamed makeover.
Ingredients
For the Siopao dough use the common dough recipe given below.
For the palak paneer bhurji filling
- Oil: 2 tsp
- Butter: 1 tsp
- Garlic, chopped: 1 tsp
- Ginger, chopped: 1 tsp
- Green chilli, chopped: 1 tsp
- Onion, chopped: ½
- Spinach leaves, roughly chopped: 1 cup
- Paneer, grated: 1 cup
- Salt and pepper: to taste
- Soy sauce: 1 tsp
- Red chilli sauce: 1 tsp
- Tomato, chopped: 1 small
- Garam masala powder: ¼ tsp
- Tomato ketchup: 2–3 tsp
- Grated cheese: 2–3 tsp
- Coriander leaves, chopped: 2 tsp
Method
- Heat oil and butter in a pan. Add garlic, ginger, green chilli and onion. Sauté briefly.
- Add the spinach and cook until it begins to wilt.
- Mix in the grated paneer, chopped tomato, salt, pepper, soy sauce, red chilli sauce and garam masala.
- Add tomato ketchup and cook for 4–6 minutes, stirring gently. If required, add a small splash of water.
- Finish with grated cheese and chopped coriander. Mix well, switch off the heat and cool completely.
- Prepare the common Siopao dough and divide into 10–12 portions.
- Flatten each portion, place approximately 2 tsp of the palak paneer filling in the centre and seal the edges securely.
- Shape into round buns, allow them to rest until slightly puffy and steam for 12–15 minutes or until cooked through.
Chef’s serving suggestion: Serve with a mildly spiced tomato-chilli dip or a creamy coriander sauce.
SIOPAO AL FRESCO
A Mediterranean-inspired vegetarian filling with tofu, soya, basil and cheese.
Ingredients
For the Siopao dough
Use the common dough recipe given below. For the Siopao Al Fresco filling
- Olive oil: 2 tsp
- Butter: 1 tsp
- Garlic, chopped: 1 tsp
- Onion, chopped: ½
- Tofu, cubed: ½ cup
- Soya granules, soaked and drained: ½ cup
- Green peas, boiled: ¼ cup
- Salt and pepper: to taste
- Soy sauce: 1 tsp
- Red chilli sauce: 1 tsp
- Tomato, chopped: 1 small
- Garam masala powder: ¼ tsp
- Tomato ketchup: 2–3 tsp
- Grated cheese: 2–3 tsp
- Fresh basil leaves: 4–5
- Chilli flakes: ½ tsp
Method
- Heat olive oil and butter in a pan. Add garlic and onion and sauté until aromatic.
- Add the boiled peas, tofu cubes and soaked soya granules. Mix gently.
- Add salt, pepper, soy sauce, red chilli sauce, chopped tomato, garam masala and tomato ketchup.
- Cook for 4–6 minutes, adding a little water if necessary, until the filling is well combined and relatively dry.
- Finish with chilli flakes, torn basil leaves and grated cheese. Mix and cool completely.
- Prepare the common Siopao dough and divide into 10–12 portions.
- Flatten each portion, add approximately 2 tsp of the tofu-soya filling and seal securely.
- Shape into round buns, allow them to rest until slightly puffy and steam for 12–15 minutes or until cooked through.
Chef’s serving suggestion: Pair with a tomato-basil dip or a lightly seasoned chilli sauce for an Italian – inspired finish.
SIOPAO BOLA-BOLA
Filipino street-food inspiration with juicy, savoury chicken meatballs.
Ingredients
For the Siopao dough Use the common dough recipe given below.
For the Bola-bola filling
- Chicken mince: 250 g
- Chicken sausages, chopped: 2
- Salt and pepper: to taste
- Garlic, chopped: 1 tsp
- Onion, chopped: 1
- Celery, chopped: 1 stalk
- Soy sauce: 2 tsp
- Honey: 1 tsp
- Sugar: 1 pinch
- White vinegar: 1–2 tsp
- Egg: 1
- Cornflour: 1–2 tsp
Method
- Place the chicken mince, chopped chicken sausages, garlic, onion, celery, salt, pepper, soy sauce, honey, sugar, vinegar, egg and cornflour in a food processor.
- Blend to obtain a cohesive mixture.
- Shape into small meatballs. Poach in gently simmering water for approximately 5–7 minutes, or until fully cooked. Alternatively, steam until thoroughly cooked. Drain and cool.
- Prepare the common Siopao dough and divide into 10–12 portions.
- Flatten each portion and place one or two prepared meatballs in the centre, depending on their size.
- Seal the dough securely and shape into round buns.
- Allow the buns to rest until slightly puffy and steam for 12–15 minutes or until the dough is cooked through.
Chef’s serving suggestion: Serve with a traditional-style sweet and savoury dipping sauce or a spicy garlic-soy accompaniment.
MUSHROOM PEPPER SIOPAO
Earthy mushrooms, bold pepper and melted cheese tucked inside a pillowy bun.
Ingredients
For the Siopao dough – Use the common dough recipe given below.
For the mushroom pepper filling
- Fresh button mushrooms, sliced: 8–10
- Green capsicum, chopped: 1
- Oil: 1 tsp
- Butter: 1 tsp
- Garlic, chopped: 1 tsp
- Onion, chopped: 1 small
- Celery, chopped: 1 stalk
- Salt and pepper: to taste
- Soy sauce: 2 tsp
- Red chilli sauce: 2 tsp
- Mixed herbs: ½ tsp
- Chilli flakes: ½ tsp
- Boiled and mashed potato: ¼ cup
- Grated cheese: 2–3 tbsp
- Cornflour slurry: 2–3 tsp
- Parsley or spring onion, chopped: 2 tsp
Method
- Heat oil and butter in a pan. Add garlic, onion and celery and sauté until fragrant.
- Add the sliced mushrooms and chopped capsicum. Season with salt, pepper, mixed herbs and chilli flakes.
- Stir-fry briefly, then add soy sauce and red chilli sauce. Cook for 4–6 minutes until the mushrooms are tender.
- Add the cornflour slurry and cook until the mixture thickens slightly.
- Mix in the mashed potato and grated cheese. Finish with chopped parsley or spring onion.
- Remove from the heat and cool completely.
- Prepare the common Siopao dough and divide into 10–12 portions.
- Flatten each portion, place approximately 2 tsp of the mushroom filling in the centre and seal securely.
- Shape into round buns, allow them to rest until slightly puffy and steam for 12–15 minutes or until cooked through.
Chef’s serving suggestion: Enjoy with a peppery tomato dip or a creamy herb sauce.
THE MASTER DOUGH: THE SECRET TO SOFT, FLUFFY SIOPAO
The same basic dough works for all six variations, making this a convenient recipe to experiment with different fillings.
Ingredients
- All-purpose flour (maida): 2 cups
- Fresh yeast: 3 tsp
- Sugar: 1½ tsp
- Salt: ½ tsp
- Butter: 2 tsp
- Warm water: approximately 1 cup, as required
Method
- Place the flour in a large mixing bowl and make a well in the centre.
- Add the fresh yeast, sugar and a little warm water. Cover and leave for a few minutes until the yeast becomes active and bubbles appear.
- Add the butter and salt. Gradually incorporate the remaining warm water and knead into a soft, smooth and pliable dough. Avoid adding all the water at once.
- Cover with a damp kitchen towel and leave in a warm place for approximately 20 minutes.
- Gently punch down the dough to release excess air, reshape it into a ball and cover again. Allow it to rest for another 20 minutes.
- Divide into 10–12 equal portions. Keep the portions covered while shaping to prevent them from drying out.
CHEF’S TIPS FOR PERFECT STEAMED BUNS
- Keep the filling cool: Hot or excessively moist filling can make the dough difficult to seal.
- Do not overstuff: Approximately 2 tsp of filling per bun is a useful starting point, depending on the size of the dough portion.
- Seal firmly: Bring the edges together and pinch securely to prevent the filling from escaping during steaming.
- Allow a little breathing space: Arrange the buns with adequate gaps, as they expand during steaming.
- Use gentle, steady steam: A properly heated steamer helps the buns cook evenly. Avoid opening the lid repeatedly.
- Mind the moisture: Prevent condensation from dripping onto the buns by using a clean cloth under the steamer lid, keeping it safely away from the flame and hot surfaces.
- Cook fillings thoroughly: Chicken and meat fillings must be fully cooked before stuffing. The final steaming should cook the dough completely.
A SUNDAY FEAST IN EVERY BUN!
Siopao is proof that some of the most memorable culinary experiences come in the simplest packages. Whether you prefer the sweetness of honeyed chicken, the aromatic kick of Thai curry, the familiar comfort of palak paneer or the savoury goodness of mushrooms and tofu, there is a Siopao for every mood and palate. So, bring out your steamer, roll up your sleeves and let these little parcels of happiness turn your Sunday kitchen into a celebration of global flavours!
Celebrity Master Chef Dr Kaviraj Khialani Food & Hospitality Consultant | International Culinary Expert | Author
Caption: Soft, cloud-like Filipino Siopao buns conceal six delicious surprises—from honeyed chicken
and Thai coconut curry to palak paneer, tofu-soya, Bola-bola and mushroom pepper fillings—in
Celebrity Master Chef Dr Kaviraj Khialani’s global-inspired Sunday culinary collection.