  Top:Asado siopao;Bottom: A dessert siopao with chocolate filling | |
| Type | Baozi |
|---|---|
| Course | Snack |
| Place of origin | Philippines |
| Main ingredients | Pork, Flour, Soy Sauce, Salt |
| Variations | Siopao asado, Siopao bola bola, Toasted siopao, Fried siopao, Paowaw, other dessert variants |
| 330 kcal (1,400 kJ) | |
| Similar dishes | Baozi (China),Char siu bao (China),Siu pao (Marshall Islands),Salapao (Thailand),Manapua (Hawaii),Keke Pua'a (Samoa &American Samoa) |
Siopao (Tagalog pronunciation:[ˈʃopaʊ]), is aPhilippinesteamed bun with various fillings. It is the indigenized version of theFujianesebaozi, introduced to the Philippines byHokkienimmigrants during theSpanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.[1][2]
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Siopao is derived from thebaozi, introduced byHokkienChinese immigrants to the Philippines during theSpanish colonial period. The name is derived fromPhilippine Hokkiensio-pau (simplified Chinese:烧包;traditional Chinese:燒包;Pe̍h-ōe-jī:Sio-pau;lit. 'hot bun').[2] Historically, the most popular siopao buns inManila were the ones made by restaurateurMa Mon Luk at the turn of the 20th century.[2]
Siopao differs from thebaozi in that it is much larger and is eaten held in the hands like a sandwich. It also uses different traditional fillings. The most common fillings areporkasado (indigenizedbraised version of theCantonesechar siu) andbola-bola (literally "meatball", a combination of pork,chicken,beef,shrimp orsalted duck egg). Siopao usesleavenedwheat flour and is traditionally steamed, but a baked version (also called "toasted siopao") can be baked directly in ovens without steaming. A popular variant called "fried siopao" fries the bottom of the siopao in a greased skillet after steaming. Another dish that evolved from the siopao is theasado roll, which uses regular bread dough and is baked.[2][3][4][5]
Traditional siopao is also typically accompanied with a sweet "siopao sauce" (made from cornstarch, soy sauce, sugar, garlic, and other ingredients), which is injected or spread unto the filling before eating. Plainketchup (eithertomato ketchup orbanana ketchup) is also used in the same way. In contrast to the baozi which is eaten dipped in a soy sauce or vinegar mixture.[6][7]
A unique variant fromSiargao Island is thepaowaw, a dessert bun which has a filling ofbukayo (sweetened shredded coconut meat).[8]
Siopao was also introduced toGuam (then a part of the Philippines), with the same name. From there it has spread further into theMarshall Islands, where it is known assiu pao.[2]
There is a similar dish inThai cuisine calledsalapao (Thai:ซาลาเปา), which is sometimes made with a sweet filling for a dessert.[9] Similar buns have also been introduced inHawaii where it is calledmanapua, and inSamoa and theAmerican Samoa, where it is calledkeke pua'a.[2]
There is anurban legend about the snack alleging thatcat meat is used in the production ofsiopao. According to historians, this story could have come from a certain sentiment towards theChinese Filipino community or it was theorized that it could have been asmear campaign by competitors or illegitimate children from a Chinese family which runs asiopao business.[10]
In September 2024, duringIShowSpeed's visit to the Philippines, theonline streamerlivestreamed himself dining at a restaurant inBinondo, where he was misled by a local into believing that thesiopao he was eating contained cat meat. This caused IShowSpeed to panic, only to be reassured afterwards that it was only a joke.[11]
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