Chicken and Vegetable Siopao with Seasonal Greens
A Filipino-inspired recipe featuring tender poached chicken wrapped in soft steamed siopao dumplings filled with a medley of seasonal vegetables and classic Asian seasonings. Served alongside sautéed seasonal greens for a balanced weeknight meal.
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Overview
This Chicken and Vegetable Siopao recipe combines the softness of steamed dumplings with juicy poached chicken and a vibrant mix of seasonal vegetables. The dish captures the essence of Filipino comfort food and offers a wholesome weeknight dinner option when paired with tender, sautéed seasonal greens.
Why you’ll love it
- Soft, pillowy siopao dough that steams to perfection.
- Juicy and flavorful poached chicken infused with aromatic seasonings.
- Seasonal vegetables add texture, color, and nutrition.
- Quick sautéed greens complement the dumplings for a balanced meal.
- Perfect for preparing ahead and steaming on demand.
Ingredient notes
- Chicken: Use skinless, boneless chicken thighs for optimal tenderness and flavor.
- Seasonal vegetables: Good options include carrots, napa cabbage, shiitake mushrooms, and green peas. Adjust according to availability.
- Siopao dough: Traditionally made with all-purpose flour, sugar, yeast, and milk for soft and slightly sweet buns.
- Seasonal greens: Choose tender leafy greens like bok choy, kai lan, or spinach to sauté as a side.
Serving & storage
Serve the siopao warm alongside the sautéed greens. For storage, keep steamed siopao in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-7 minutes until warmed through. Unsteamed siopao dough can be refrigerated or frozen before steaming.
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Chef tips
- Ensure the milk used for the yeast mixture is warm, not hot, to avoid killing the yeast.
- Do not overfill the siopao to prevent bursting during steaming.
- Use a steamer with a tight fitting lid and keep water at a rolling boil for even steaming.
- Store cooked siopao in an airtight container and reheat by steaming to maintain softness.
Ingredients
- 400 g (14 oz)skinless, boneless chicken thighs
- 2 tspvegetable oil
- 1 smallonion, sliced
- 3 clovesgarlic, minced
- 1 thumb-sizeginger, sliced
- 500 ml (2 cups)chicken broth or water
- 150 g (1 cup)carrots, julienned
- 150 g (1.5 cups)napa cabbage, chopped
- 100 g (3.5 oz)shiitake mushrooms, sliced
- 50 g (1/3 cup)green peas, fresh or frozen
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsesame oil
- 0.5 tspblack pepper
- 350 g (12 oz)all-purpose flour
- 7 g (2 tsp)active dry yeast
- 25 g (2 tbsp)sugar
- 120 ml (1/2 cup)warm milk (around 40°C)
- 1/4 tspsalt
- 100 g (7 tbsp)all-purpose flour (for kneading and dusting)
- 300 g (10 oz)seasonal greens (bok choy, kai lan, or spinach)
- 2 clovesgarlic, minced (for greens)
- 1 tbspvegetable oil (for greens)
- Salt and pepperto taste (for greens)
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Equipment
- large pot
- steamer or steaming basket
- mixing bowls
- rolling pin
- frying pan or wok
- knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories390
- Protein28 g
- Carbs45 g
- Fat7 g
Step-by-step
Step 1
Combine warm milk, sugar, and active dry yeast in a bowl; stir and let sit for 10 minutes until frothy.Step 2
In a large mixing bowl, sift 350 g all-purpose flour with salt. Add yeast mixture and knead until a smooth dough forms, about 10 minutes, adding extra flour if sticky.Step 3
Cover the dough with a damp cloth and let rise in a warm place for 45 minutes or until doubled in size.Step 4
While dough rises, poach chicken thighs: in a large pot, heat 2 tsp vegetable oil, sauté onion, garlic, and ginger for 2 minutes until fragrant.Step 5
Add chicken broth and chicken thighs. Bring to a gentle simmer, cover, and poach for 20 minutes until chicken is cooked through. Remove chicken and let cool.Step 6
Strain broth and reserve. Shred chicken into bite-sized pieces.Step 7
In a pan, heat 1 tbsp vegetable oil, sauté carrots, napa cabbage, mushrooms, and peas for 5 minutes until tender-crisp.Step 8
Add reserved broth, soy sauce, oyster sauce, sesame oil, black pepper; cook until sauce slightly thickens and vegetables are coated. Stir in shredded chicken and mix well. Cool filling before assembling.Step 9
Punch down risen dough and divide into 12 equal pieces. Roll each into a 10 cm (4 inch) circle on a floured surface.Step 10
Place about 2 tbsp of filling in the center of each dough circle. Gather edges and pleat to seal, pinching tightly at the top.Step 11
Place siopao buns on parchment paper squares. Let rest for 15 minutes before steaming to slightly proof.Step 12
Steam siopao over boiling water in a steamer basket for 15 minutes until buns are puffed and cooked through.Step 13
Meanwhile, prepare seasonal greens by heating 1 tbsp vegetable oil in a frying pan, sauté minced garlic until fragrant, about 1 minute.Step 14
Add seasonal greens, season with salt and pepper, and toss for 3-4 minutes until wilted and tender but still vibrant.Step 15
Serve freshly steamed siopao warm alongside sautéed seasonal greens.
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