This Siopao Asado recipe is the perfect balance of sweet and savory, all wrapped up in a fluffy steamed bun! It’s made with a mushroom filling, simple siopao dough, and a vegan siopao sauce. This popular snack is bound to spark nostalgia and satisfy even the strongest of cravings.

What is Siopao Asado?

Siopao (show-pow) is a favorite filipino snack in the Philippines and a staple at many Filipino restaurants, bakeries, and grocery stores. It can be enjoyed any time of day! There are two specific variations, which are siopao asado or siopao bola-bola. It is said to have been popularized by a Cantonese immigrant street vendor around the 1920’s.

Siopao Asado is the Filipino version of char siu bao, a Cantonese barbecue-pork-filled bun. They both look very similar, made with a fluffy steam bun filled with a meat filling, but they differ based on their filling and their size. Siopao asado filling is traditionally prepared with meat, but I have found that oyster mushrooms make for a great substitute, especially when shredded. This siopao asado tastes just like the classic Filipino recipe I grew up with!

Key Ingredients

• Trumpet mushrooms: Also known as oyster mushrooms, these mushrooms are a popular substitute for pulled pork or other meat substitutes in a vegan diet. They can be more difficult to find, but are in season during the summer and fall months and tend to be more prevalent in grocery stores then. Give them a try in our other mushroom recipes such as Vegan Calamari or Oyster Mushroom Sandwiches (MLTA).
• Vegan oyster sauce: This sauce is used to add flavor to both the filling and siopao sauce. Typical oyster sauce is of course not vegan, but there are vegan versions available for purchase. We use Kikkoman Vegetarian Oyster Flavored Sauce.
• Vegan hoisin sauce: Another essential sauce for the filling and sauce. Hoisin sauce is typically made with fish, but the Kikkoman Gluten-Free Hoisin Sauce is also vegan friendly.
• Better than Bouillon Vegan Beef Flavored Broth: This broth is highly recommended as it helps achieve a similar flavor to the savory meat fillings in traditional siopao pork asado recipes. If needed, opt for a vegetable broth.
• All-purpose flour: A key ingredient in homemade siopao dough. We have not tested this recipe with gluten-free flour or whole wheat flour. Test these variations at your own risk.
• Active dry yeast: Allows the dough to rise and become soft and fluffy.
• Vegetable shortening: Makes the siopao dough soft and flavorful. We have not tested this recipe with a shortening substitute and cannot recommend one at this time. For best results, please use vegetable shortening.

Equipment Needed

• Mixing bowls
• Clean work surface
• Rolling pin or flat-sided bottle/cup
• Parchment paper, cut into 4 x 4-inch squares
• Steamer

How to Make Siopao Filling with Mushrooms

• Shred the mushrooms. Using a fork, shred the trumpet mushrooms into a pulled pork like consistency. For a helpful visual watch this video: 3 Ways to Cook King Oyster Mushrooms.
• Sauté the onions and garlic. In a large pan or skillet, heat two tablespoons of oil over medium heat. Once hot, add in the onions and garlic and cook until the garlic is fragrant and the onions are translucent, about 3-4 minutes.
• Add mushrooms. Cook the shredded mushrooms for 2 minutes, mixing often.
• Pour in the oyster sauce, hoisin sauce, soy sauce, and sugar. Mix until uniform.
• Prepare a cornstarch slurry. In a small mixing bowl, whisk together the cornstarch and warm broth until completely combined. Add the cornstarch slurry to the pan with a pinch of black pepper and mix until well combined.
• Allow the sauce to thicken. Cook the mixture for 8-10 minutes, or until the sauce thickens.
• Season to taste. Once thickened, taste and adjust the flavor as needed. Set aside and cool completely to room temperature while you prepare the dough.

How to Make Siopao Dough and Fill the Buns

1. Bloom the active dry yeast. In a small mixing bowl, add the 3/4 cup warm water and 1 tablespoon of sugar. Mix well, then stir in the active dry yeast. Allow this mixture to sit for 10 to 15 minutes to activate the yeast.
2. Combine the dry ingredients. In a separate large mixing bowl, mix the remaining sugar, flour, baking powder, and salt together until uniform.

3. Cut in the shortening. Add in the shortening and work it into the flour mixture using a fork until it becomes a sand-like consistency and is evenly distributed.
4. Add in the yeast mixture and knead until smooth. Mix with a spatula until smooth. Transfer the dough to a floured, clean work surface and knead until smooth. If the dough seems too dry, add additional water 1 tablespoon at a time. If it seems too wet, add additional flour 1 tablespoon at a time.
5. Rise the dough until doubled in size. Transfer the smooth, kneaded dough to a greased bowl and cover with a damp clean kitchen towel or greased plastic wrap. Place in a warm area to rise for 1 to 2 hours, or until doubled in size.
6. Divide into 10 equal dough balls. Once the fluffy dough has doubled in size, punch it down, then divide it into 10 equal pieces and form each piece into a ball. It can help to use a kitchen scale to ensure they are all even. Arrange the dough balls on a baking sheet in a single layer. Cover with a damp towel or greased plastic wrap as you work. Allow the dough to rest for 10 minutes.
7. Roll the dough balls. Using a rolling pin or a flat-sided cup/bottle, flatten the dough into a 3-inch circle. Then, continue rolling out only the edges of the flat disk until about 5-6 inches.
8. Fill the dough. Add 1 tablespoon of vegan pork filling into the middle of the circular pieces of dough. Fold in the right and left flaps and hold together. Then, bring in the top and bottom. Fold each flap in half in the middle to form 8 pleats, then twist it all together to sea the edges of the doughl. Place a piece of square parchment paper underneath and place it back onto the baking sheet. Refer to this Siopao Asado Complete Tutorial for a visual look at this process.

9. Prepare your steamer. Prepare a steamer with water and 1 tablespoon of white vinegar. Be sure the water does not touch the bottom of the steamer or your siopao or your sipao will be soggy. Bring the water to a boil and set aside, covered.
10. Steam for 15-20 minutes. Place the buns in your prepared steamer at least 1-inch apart (they expand a lot) and steam on low for 15-20 minutes. If you are preparing this in 2 batches, place the extra siopao asado in the fridge to prevent overproofing.
11. Cool for 5 minutes. Remove the siopao from the heat and allow them to sit in the steamer (still closed) for 5 more minutes to prevent it from collapsing. Then, uncover and serve with the sauce.

Sweet and Sour Siopao Sauce Instructions

1. Boil the broth. In a medium saucepan, add the broth and bring it to a boil.
2. Simmer sauce for 10 minutes. Add in the garlic, onion, soy sauce, star anise, sugar, vegan oyster sauce, vegan hoisin sauce, and ground black pepper. Cover and simmer for 10 minutes.
3. Strain through a fine-mesh kitchen strainer. Remove the siopao sauce from the heat and strain the mixture through a fine-mesh kitchen strainer into a large bowl, being sure to press all of the liquid out of the “pulp.”
4. Bring to a boil once more. Transfer the liquid to a clean saucepan and bring to a boil.
5. Thicken with cornstarch slurry. Mix the water and cornstarch in a small mixing bowl, then stir this mixture into the siopao sauce. Stir continuously until thick. Taste and add additional salt as needed.
6. Remove from heat. Allow the siopao sauce to cool, then serve with your warm siopao asado.

Serving Suggestions

Siopao asado can be served as a delicious savory snack or a delicious side dish. Pair it with Ginisang Munggo (Mung Bean Soup), Vegan Tinolang Manok (Chicken Tinola), or Vegan Filipino Pancit Bihon. You may also enjoy steamed buns with Vegan Filipino Garlic Fried Rice aka Sinangag and Vegan Bistek Tagalog (Filipino Beef Steak).

Storage Instructions

Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

To freeze, arrange the siopao asado in a single layer on a baking sheet and flash freeze until solid. Transfer to a freezer-safe resealable bag or airtight container.

Reheat frozen or refrigerated siopao asado in a steamer basket or in the microwave wrapped in a wet paper towel. If refrigerated, this should take about 5 minutes. If frozen, this will likely take 8-10 minutes.

Recipe FAQs

Looking for other vegan Filipino recipes?

• Vegan Pandesal (Filipino Bread Rolls)
• Banana Cue (Filipino Fried Caramelized Bananas)
• Filipino Scrambled Eggs
• Pancit Bihon
• Lumpiang Shanghai (Filipino Spring Rolls)
• Bistek Tagalog (Filipino Beef Steak)

Vegan Siopao Asado Recipe

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★★★★★

5 from 3 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 3 hours 32 minutes
• Yield: 10 siopao
• Diet: Vegan

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Description

This Siopao Asado recipe is the perfect balance of sweet and savory, all wrapped up in a fluffy steamed bun! It’s made with a mushroom filling, simple siopao dough, and a vegan siopao sauce. This popular snack is bound to spark nostalgia and satisfy even the strongest of cravings. 

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Ingredients

Siopao Dough

• 3/4 cup + 1 tablespoon lukewarm water
• 1/4 cup (62g) + 1 tablespoon (15.5g) sugar, divided
• 2 teaspoons active dry yeast
• 2 1/2 cups (340g) unbleached all-purpose flour + more for dusting
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 tablespoons + 1 teaspoon (32g) vegetable shortening
• White vinegar, for steaming

Siopao Filling

• 2 tablespoon oil
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 8 ounces trumpet mushrooms, shredded with hard ends removed
• 1 tablespoon vegan oyster sauce
• 1 tablespoon vegan hoisin sauce
• 1/4 cup soy sauce
• 3 tablespoons sugar (brown sugar also works)
• 1 cup Better Than Bouillon Vegan Beef Flavored Broth
• 1 tablespoon cornstarch
• Pinch of black pepper

Siopao Sauce (Optional)

• 2 ¼ cups Better than Bouillon Vegan Beef Flavored Broth
• 2 garlic cloves, minced
• ½ onion, finely diced
• 2 tablespoons soy sauce
• 1-star anise
• ¼ cup sugar
• 1 tablespoon vegan oyster sauce
• 1 tablespoon vegan hoisin sauce
• Pinch ground black pepper
• ½ cup warm water
• 1 tablespoon cornstarch
• Salt, if needed to taste

Equipment

• Mixing bowls
• Clean work surface
• Rolling pin or flat-sided bottle/cup
• Parchment paper, cut into 4 x 4-inch squares
• Steamer
• Large and medium pan or skillet 

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Instructions

Siopao Filling

1. Using a fork, shred the mushrooms. Refer to this video to learn how. 
2. In a large pan or skillet over medium heat, add oil. Once heated, add the onions and garlic, and cook until the garlic is fragrant and the onions are translucent for about 3-4 minutes.
3. Add the mushrooms and cook for 2 minutes, mixing often.
4. Pour in the oyster sauce, hoisin sauce, soy sauce, granulated sugar. Mix everything until uniform.
5. In a small bowl, mix the cornstarch and warm broth until uniform. Add the cornstarch mixture to the pan and a pinch of black pepper and mix until everything is uniform.
6. Allow the mixture to cook until the sauce thickens, about 8-10 minutes. Taste and adjust flavor as needed. Set aside and cool completely.

Siopao Dough

1. To a small bowl, add in the warm water and 1 tablespoon of sugar. Mix well. Add in the yeast and mix. Allow it to sit for 10 to 15 minutes.
2. In a large mixing bowl, add the remaining 1/4 cup of sugar, flour, baking powder, and salt. Mix well.
3. Add the shortening and work it in with a fork until it becomes a sand-like consistency and is evenly distributed throughout the dry mixture.
4. Add the yeast mixture into the flour mixture and mix it with a spatula until smooth. Transfer the dough to a floured surface and knead until smooth, adding more flour to water, 1 tablespoon at a time as needed.
5. Transfer to a greased bowl and cover with a damp clean kitchen towel or oiled plastic wrap. Place it in a warm area to rise for 1 to 2 hours, or until doubled in size.
6. Punch down the dough and divide it into 10 equal portions. You can use a scale to ensure they are all even. Form each piece into a ball and arrange it on a baking sheet in a single layer. Cover them with a wet towel or oiled plastic wrap as you work. Rest for 10 minutes.
7. Using a rolling pin or a flat-sided cup/bottle, out the dough into a 3-inch circle. Then, continue rolling out only the edges until about 5-6 inches.
8. Add 1 tablespoon of filling into the middle of the circle and wrap. Be sure to keep the filling away from the edges. I do this by folding in the right and left flaps, holding that together, and bringing in the top and bottom. Then I fold each flap in half in the middle to form 8 pleats, then twist it all together to seal. Place a piece of parchment paper underneath and place it back onto the baking sheet. This might be tricky at first, but you will get the hang of it. Refer to this video for more instruction. You can also tightly seal the dough and flip it over so that the crease is on the bottom and the smooth side is on top. Rest covered in a damp towel or oiled plastic wrap for 10 minutes.
9. In the meantime, prepare your steamer. Prepare a steamer with water and 1 tablespoon of white vinegar. Be sure the water does not touch the bottom of the steamer or your siopao will be soggy. Bring the water to a boil and set aside, covered.
10. Place the buns in the prepared steamer at least 1-inch apart (they expand a lot) and steam on low for 15-20 minutes. If you are preparing this in 2 batches, place the extra in the fridge to not overproof. This all depends on the steamer and the water. Remove from heat and allow the buns to sit in the steamer (still closed) for 5 more minutes to prevent it from collapsing. Uncover and serve with the sauce. Enjoy!

Siopao Sauce

1. In a medium saucepan, add the broth and bring it to a boil.
2. Add everything except the water, cornstarch, salt, cover, and simmer for 10 minutes.
3. Remove from heat and then strain the mixture through a fine-mesh kitchen strainer into a large bowl, being sure to press all of the liquid out of the “pulp.”
4. Transfer the liquid to a clean saucepan and bring to a boil.
5. Mix the water and cornstarch in a small bowl, then add in this diluted cornstarch mixture. Stir continuously until thick. Taste and add salt if needed.
6. Remove from heat and cool.

Notes

•  We like to prepare the filling first to completely cool and thicken before filling the dough. It is harder to seal the siopao if you prepare it too late and add it in watery. You can prepare it up to 3 days in advance if you want to save time.
• Store leftovers in a container with a tight-fitting lid and keep them in the refrigerator for up to 3 days.
• To freeze, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to freezer-safe resealable bags or airtight containers and keep for up to 2 months.
• These can be reheated frozen or refrigerated in a steamer or the microwave with a wet paper towel.
• As of now, I do not have any recommendations for a gluten-free option.
• We buy our vegan hoisin and vegan oyster sauce at our local Asian market as we find it is cheaper than ordering it online. 
• Check out this video to learn how to fold perfect siopao. 
• Refer to this video to learn how to shred mushrooms.

• Prep Time: 2 hours 30 minutes
• Cook Time: 1 hour 2 minutes
• Category: Appetizer, Snack
• Method: Steamed
• Cuisine: Filipino

Keywords: siopao, asado, filipino, Philippines, snack, mushrooms, appetizer, braised

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