Pro Tips
**Chef's Tips & Troubleshooting:**
- Fill with cooled filling to prevent the dough from collapsing during steaming.
- Brush the tops with egg wash for a shiny, golden appearance.
- Let the dough proof until doubled in size — underproofed siopao are dense.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Cheater's Siopao Bola Bola
Cheater's Siopao Bola-Bola is easy to make using refrigerated biscuits, meatballs, and quail eggs. These steamed buns are fluffy and delicious and take under 30 minutes to prepare.
Instructions
- Open the tube of refrigerated biscuits and separate each dough. With hands or a rolling pin, flatten dough to about 3-inch diameter.
- Place a meatball and an egg on center of each flattened dough and pull edges to center. With hands, twist edges to fully enclose filling.
- Place each dough balls seam side down on 3 x 3-inch cut parchment paper and arrange in a single layer on a steamer basket at about 1 to 2 inches apart.
- In bottom part of steamer, add water and 1 tablespoon of vinegar for every liter of water.
- Place the steamer basket over the pot of water, cover, and steam for about 10 to 15 minutes or until buns are puffed and tops are shiny. Remove from steamer and Serve it while it's hot with sauce.
- In a saucepan, combine water, sugar, soy sauce, cornstarch, oil, and salt to taste, Stir until sugar and corn starch are dissolved.
- On medium heat, Bring it to a boil. Keep cooking, whisking regularly to prevent lumps, for about 2 to 4 minutes or until thickened.
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Pro Tips & Troubleshooting
- Fill with cooled filling to prevent the dough from collapsing during steaming.
- Brush the tops with egg wash for a shiny, golden appearance.
- Let the dough proof until doubled in size — underproofed siopao are dense.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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