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    Home » Appetizers » Vegan Siopao

    Vegan Siopao

    by Lainey · Posted: May 11, 2020 · This post may contain affiliate links ·

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    four pieces of siopao

    Siopao is one of my favorite Filipino snacks. It is so easy to make with a vegan filling that is tasty and bursting with delicious flavors! It’s very fluffy, soft dough that you and your family will love!

    steamed siopao on a bamboo steamer

    What is Siopao?

    The word siopao literally means “steamed buns” made of flour and ground meat filling. It was made famous by the Chinese Ma Mon Luk when he went to the Philippines in the year 1918. He also became the founder of siomai, siopao and mami business in the Philippines.

    Indeed it became and it still is a favorite snack of Filipinos. It is a delicious snack that fits your budget.

    ready to steam siopao bun on top of a banana leaf

    Tips on How to Make Vegan Siopao:

    • Do not overmix the dough as it will cause your final product of siopao to be hard. Just make sure that all ingredients are well-incorporated and no flour lumps are there.
    • Give enough time for your dough to rise. It helps make the dough texture soft, flaky, it doubles the size of the dough to give you more yield.

    How to Make Vegan Siopao:

    Listed below are all the ingredients you will need:

    Ingredients for the dough:

    • warm soy milk (plant-based milk)
    • yeast
    • sugar
    • all-purpose flour
    • baking powder
    • soy milk

    Siopao Filling:

    • TVP
    • water
    • dried shitake mushrooms
    • water
    • vegetable oil
    • garlic, minced
    • onion, minced
    • chayote, diced
    • vegetarian oyster sauce
    • soy sauce
    • white pepper
    • rock salt
    • brown sugar
    • chives
    • water
    • cornstarch
    ingredients of vegan Siopao

    For the Dough:

    In a small bowl, add ⅓ cup soy milk, yeast, sugar, and mix well.  Set aside the yeast mixture for 10 minutes or until the mixture is foamy:

    yeast in a bowl

    In a mixing bowl, add flour, baking powder, sugar, and mix until well combined.  Then add yeast mixture and mix very well:

    adding yeast to the flour

    Then add the remaining soy milk:

    adding milk to the dry ingredients for vegan siopao

    Mix together until it forms a dough:

    mixing the siopao dough with a hand

    Continue to mix and knead until the dough is smooth and no longer sticky. If you have a mixer, mix it for about 5 minutes:

    final dough for siopao

    Cover with a plastic wamp or a damp towel and allow the dough to rise by setting it aside for at least an hour or until it doubles in size:

    doubled dough of siopao in a green bowl

    Punch and knead the dough for about 5 minutes and on a clean work surface, form dough into a log and cut into 8 equal slices.  

    pressing the siopao dough with a hand

    Divide the dough into pieces, which for this recipe, I did eight of them:

    8 pieces of siopao dough

    Flatten each of the dough using a rolling pin until the dough forms into a circle:

    rolling the siopao dough with a wooden rolling pin

    For the Filling:

    Soak TVP in 1 ½ cups of water for 15 minutes, then drain water. In another bowl, soak dried mushrooms for 15-20 minutes or until mushrooms are soft. Drain water and dice mushrooms:

    soaking TVP in a bowl with water

    In a frying pan over medium heat, heat oil. Add onions and garlic and cook until translucent:

    sauteing garlic in a pan

    Add diced shitake mushrooms and TVP until colors it’s golden brown:

    sauteing tvp and mushrooms in a pan

    Add chayote and continue to saute:

    sauteing chayote with the other siopao filling

    Add 1 cup of water and allow it to simmer:

    adding water to the filling

    Then add soy sauce:

    adding soy sauce to the filling ingredients

    Add oyster sauce and continue to mix until well combined:

    adding oyster sauce to the siopao filling

    Add salt:

    adding salt to the siopao filling

    Add onion powder and sugar:

    adding sugar and seasoning to the filling ingredients

    Add in chives:

    putting chives to the siopao filling

    Then add cornstarch mixture and mix well:

    adding in diluted cornstarch to the siopao filling

    The siopao filling will be creamy:

    cooked siopao filling on a pan

    To Assemble Siopao Buns: 

    Place1- 2 tablespoons of the meat filling in the center:

    adding filling to the siopao dough

    Gather the edges of the dough around the filling:

    closing the dough by pressing

    Gently twist to fully secure the filling:

    pressing and gathering the dough with a hand

    Place bun on a piece of parchment or wax paper. When I did this, I used banana leaves which I cut into squares. Repeat with remaining dough and filling. Place the siopao in a steamer and steam for 15 minutes or until it turns white and fluffy.

    placing the siopao on a steamer

    Serve hot and enjoy!

    four pieces of steamed siopao

    Frequently Asked Questions for Vegan Siopao:

    Q: How many siopaos does this recipe make?

    A: This recipe yields eight to ten pieces of siopao, depending on how big your dough is.

    Q: What food goes well with siopao?

    A: It’s so good to eat this with smoothies like Guyabano, Avocado, and Jackfruit smoothies.

    Q: Can I use other kinds of oil instead of vegetable oil?

    A: Yes, I believe you can use coconut or palm oil.


    More recipes to try!

    • Vegan Cansi
    • Guyabano Smoothie
    • Filipino Avocado Smoothie
    • Jackfruit Smoothie
    • Monkey Bread
    • Mini Phyllo Tarts
    eight pieces of siopao
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    Siopao

    Learn how easy it is to make the famous and delicious Vegan Siopao, a Filipino favorite – fluffy, tasty, and perfectly steamed siopao!
    Author: Lainey

    Ingredients

    Ingredients for the dough:

    • ⅓ cup warm soy milk plant-based milk
    • 1 ½ teaspoon yeast
    • 3 tablespoon sugar
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ⅔ cups soy milk

    Siopao Filling:

    • ½ cup TVP
    • 1 ½ cups
    •  
    • 7 dried shitake mushrooms
    • 2 cups water
    •  
    • 1 tablespoon vegetable oil
    • 4 cloves garlic minced
    • 1 small onion minced
    • 1 cup chayote diced
    • 2 tablespoons vegetarian oyster sauce
    • 1 teaspoons soy sauce
    • 1 teaspoon white pepper
    • 1 teaspoons rock salt
    • 2 teaspoons brown sugar
    • 1 tablespoons chives
    •  
    • ½ cup water
    • 1 tablespoon cornstarch

    Instructions

    For the Dough:

    • In a small bowl, add ⅓ cup soy milk, yeast, sugar, and mix well.  Set aside the yeast mixture for 10 minutes or until mixture is foamy.
    • In a mixing bowl, add flour, baking powder, sugar, and mix until well combined.  Then add yeast mixture and mix very well.
    • Then add the remaining soy milk and Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky. If you have mixer, mix it for about 5 minutes.
    • Cover with a plastic wamp or a damp towel and allow the dough rise by setting it aside for at least an hour or until it doubles in size.
    • Punch and knead the dough for about 5 minutes and on a clean work surface, form dough into a log and cut into 8 equal slices.  
    • Flatten each of the dough using a rolling pin until the dough forms into a circle.

    For the Filling:

    • Soak TVP in 1 ½ cups of water for 15 minutes, then drain water.
    • In another bowl, soak dried mushrooms for 15-20 minutes or until mushrooms are soft. Drain water and dice mushrooms. 
    • In a frying pan over medium heat, heat oil. Add onions and garlic and cook until translucent
    • Add diced shitake mushrooms and TVP until colors it’s golden brown.
    • Add chayote and continue to saute. 
    • Add 1 cup of water and allow it to simmer. Then add soy sauce,  oyster sauce and continue to mix until well combined.
    • Add salt, onion powder, sugar, chives, then add cornstarch mix and mix well. 

    To Assemble Siopao Buns: 

    • Flatten each of the dough using a rolling pin until the dough forms into a circle.  Place1- 2 tablespoons of the meat filling in the center.
    • Gather the edges of the dough around the filling and gently twist to fully secure filling. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling
    •  Place the siopao in a steamer and steam for 15 minutes or until it turns white and fluffy.
    • Serve hot and enjoy.
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