Vegan Asado Siopao (Steamed Buns)

When you cannot bake & craving bread, you can always make STEAMED BUNS ! You don’t need meat to enjoy these steamed buns, also called as “Siopao” in Filipino. Meat makes the blood impure, making the body sluggish & brain foggy. You can use the vegan fillings you prefer but I used green jackfruit here as a sub to processed faux meat. This recipe yielded about 16 pieces which was sweet ! I love to eat this with shumai which I’m posting soon !


? Ingredients:


▪︎ 1 small onion, peeled and chopped

▪︎ 4-6 cloves garlic, peeled and minced

▪︎ 300 gm of green jackfruit, shredded

▪︎ 1/3 cup light soy sauce or tamari

▪︎ 2 tbsp black strap molasses (instead of oyster sauce)

▪︎ 3 tbsp coconut sugar

▪︎ 2 star anise

▪︎ 1 tbsp cornstarch mixed with 1 cup water

▪︎ few tbsp water or any vegetable oil for sauteing

▪︎ natural umami or mushroom seasoning, few tsp or to taste, optional



▪︎ 260 ml lukewarm soy milk

▪︎ 2 tsp dry instant yeast

▪︎ 2 tbsp coconut sugar

▪︎ 1-2 tbsp cornstarch

▪︎ 1/2 tsp salt

▪︎ 4 cups all-purpose flour, unbleached

▪︎ 1 tsp baking powder

▪︎ 1 tbsp vegetable oil for dough plus extra oil for greasing bowl


? Instructions:


▪︎ In a bowl, combine the siopao dough ingredients : soymilk, yeast, sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.

▪︎ In a large bowl, combine flour, sugar, cornstarch, baking powder & vegetable oil. Mix well.

▪︎ Add yeast mixture to the flour mixture. Mix together then transfer to a clean & lightly floured work surface in the kitchen & knead for about 5-10 mins until it forms a dough & the dough is smooth and no longer sticky.

* You may need to add a little bit of water if dough is too firm. It needs to be quite soft & smooth.

▪︎ Transfer the dough back to the bowl after cleaning it & greasing with extra oil. Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.

▪︎ Remove the dough from the bowl, place on a lightly floured clean work surface, and form into a long log.

▪︎ With a knife, cut the dough into about 16 equal size pieces.

▪︎ Form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.



▪︎ On medium heat, saute garlic then after about a min, add onion and saute til translucent.

▪︎ Add all the rest of ingredients including jackfruit & stir.

▪︎ Cover & simmer until shredded jackfruit is quite soft & sauce reduced. Don’t overcook to keep the meaty consistency. Adjust amount of seasonings to your taste preference. Set aside to cool. Don’t forget to remove star of anise.



▪︎ On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 4 to 5-inch diameter, making sure to get edges thinner than the center.

▪︎ Place about a tablespoon of the meat filling in the center.

▪︎ Gather the edges of the dough, pleat around the filling, and twist to fully secure.


▪︎ Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.

▪︎ Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10-20 minutes.

▪︎ In a steamer, place buns in a single layer, an inch-apart.

▪︎ Steam buns on low heat for about 10 to 15 mins. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.

▪︎ Remove from steamer and serve with your preferred sauce.