Name: Toasted Siopao
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Filipino
Ingredients: For the Dough:; 2 ½ cups all-purpose flour; 2 tbsp granulated sugar; 2 ¼ tsp instant yeast; 1 tsp baking powder; ½ tsp salt; ¾ cup warm water; 2 tbsp oil or melted butter; For the Filling:; 1 lb ground chicken; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 2 cloves garlic, minced; 1 small onion, diced; 1 tbsp brown sugar; ½ tsp black pepper; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Hard-boiled eggs, quartered (optional); For Assembling and Toasting:; 1 egg + 1 tbsp water (egg wash); Butter or oil for toasting

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Toasted Siopao is a fun twist on the classic Filipino steamed bun, featuring a golden, slightly crispy exterior while keeping all the juicy, savory filling inside. It’s the kind of handheld snack I love making when I want something hearty, flavorful, and a little bit different from traditional siopao.

Why You’ll Love This Recipe

I love how toasting siopao transforms the usual soft bun into something a little crispier without losing any of the delicious fillings inside. It’s less fussy than steaming but still delivers all the satisfying flavors of a classic meat bun. Perfect for quick lunches, snacks, or even party platters, toasted siopao has that crave-worthy texture I can’t resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Granulated sugar
Instant yeast
Baking powder
Salt
Warm water
Oil or melted butter

For the filling:

Ground chicken
Soy sauce
Oyster sauce
Hoisin sauce
Garlic, minced
Onion, diced
Brown sugar
Hard-boiled eggs, quartered (optional)
Black pepper
Cornstarch (to thicken the filling)

For assembling and toasting:

Egg wash (beaten egg with a little water)
Oil or butter for brushing

Directions

I start by preparing the dough: I mix the flour, sugar, yeast, baking powder, and salt, then add warm water and oil, kneading until a smooth dough forms. I let it rise for about an hour until doubled in size.
Meanwhile, I cook the filling: I sauté garlic and onions, add ground meat, then stir in soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper. I thicken the mixture with a little cornstarch slurry until it’s rich and glossy.
Once the dough is ready, I divide it into portions, flatten each piece, and fill it with a spoonful of meat filling and a piece of hard-boiled egg if using.
I pinch and seal the dough into a smooth ball, then place them seam-side down on a lined baking sheet.
I brush the tops lightly with egg wash.
I bake at 350°F (175°C) for about 18–20 minutes, until the tops are golden.
I finish by lightly toasting them in a skillet with a touch of butter or oil until the bottoms are crisp and beautifully browned.

Servings and Timing

This recipe makes about 8–10 siopao.
Prep time: 30 minutes
Rise time: 1 hour
Cook and bake time: 30 minutes
Total time: about 2 hours

Variations

When I want a vegetarian version, I substitute the meat with sautéed mushrooms and tofu.
I love adding a splash of sesame oil to the filling for extra depth.
For a cheesier twist, I tuck a cube of cheese inside with the filling.
I occasionally brush the tops with garlic butter after toasting for even more flavor.

Storage/Reheating

I store leftover toasted siopao in an airtight container in the fridge for up to 3 days. To reheat, I either microwave them for about 30 seconds or toast them back in a skillet to refresh the crispy bottom. They also freeze well — I just thaw and reheat when ready to enjoy.

FAQs

Can I skip baking and just toast them?

Yes, but baking helps set the dough first and makes them easier to handle while toasting.

Can I make the dough ahead of time?

Yes, I prepare the dough and let it rise, then refrigerate it overnight and bring it back to room temperature before filling and baking.

How do I keep the filling from leaking out?

I make sure to pinch the dough securely when sealing and place the sealed side down on the tray before baking.

Can I use store-bought dough?

Absolutely — when I’m short on time, I sometimes use ready-made biscuit or bread dough.

Conclusion

Toasted Siopao is one of those snacks I never get tired of making — or eating. I love how it combines that fluffy, savory satisfaction of siopao with an irresistible crispy twist. It’s easy, comforting, and perfect whether I’m feeding a hungry crowd or just craving a delicious handheld bite.