Pressure-Cooked Chicken Siopao Dumplings
Delight in tender, fluffy siopao dumplings filled with savory chicken, using a pressure cooker to achieve quick, succulent results. This Filipino-inspired dish features a sweet and savory filling wrapped in soft, steamed dough, perfect for a comforting weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
Pressure-Cooked Chicken Siopao Dumplings are a delightful twist on traditional Filipino siopao, combining fluffy steamed buns with a juicy, flavorful chicken filling. Using a pressure cooker speeds up the steaming process, ensuring soft dough and tender meat in much less time.
Why you’ll love it
- Quick and efficient steaming with pressure cooker technology.
- Soft, pillowy buns wrapped around a savory-sweet chicken filling.
- Comforting, perfect for an easy weeknight meal or snack.
- Authentic Filipino flavors made accessible.
Ingredient notes
- All-purpose flour: Provides the soft, stretchy dough needed for siopao.
- Chicken thigh meat: Preferably boneless and skinless for juicy filling.
- Chinese sausage and mushrooms: Optional but add authentic flavor depth.
- Brown sugar and soy sauce: For that classic sweet and savory balance.
- Pressure cooker: Ensures faster, even steaming compared to traditional methods.
Serving & storage
Serve the siopao warm as a snack or light meal. These dumplings pair wonderfully with a dipping sauce made from soy sauce, vinegar, and a bit of chili. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen up to 1 month. Reheat by steaming again until warmed through to preserve softness.
Advert
Chef tips
- Use warm water (not hot) to activate the yeast effectively.
- Do not overfill the dough to prevent bursting during steaming.
- Ensure the pressure cooker’s safety valves are working properly before starting.
- Allow the siopao to cool slightly before handling as they will be hot inside.
- For longer storage, freeze uncooked siopao on a tray, then transfer to a freezer bag before steaming from frozen, adding 5 minutes to cooking time.
Ingredients
- 250 g (2 cups)all-purpose flour
- 1 tspinstant dry yeast
- 1 tbspgranulated sugar
- 120 ml (¼ cup plus 2 tbsp)warm water (about 40°C/105°F)
- 1 tbspvegetable oil
- 300 g (about 2 medium)boneless skinless chicken thighs, finely chopped
- 50 g (1.75 oz)Chinese sausage, diced
- 50 g (1.75 oz)shiitake mushrooms, soaked and diced
- 3 clovesgarlic, minced
- 1 smallonion, finely chopped
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspbrown sugar
- 1 tspground white pepper
- 1 tbspcornstarch, mixed with 2 tbsp water
- Vegetable oilfor cooking the filling
- Water and vinegar mixturefor pressure cooker steaming (to prevent sticking and add aroma)
Advert
Equipment
- pressure cooker with steaming rack or basket
- mixing bowls
- skillet or frying pan
- rolling pin (optional)
- kitchen towel
- measuring cups and spoons
Nutrition per serving
- Calories280
- Protein18 g
- Carbs35 g
- Fat6 g
Step-by-step
Step 1
In a large bowl, combine the all-purpose flour, instant dry yeast, and granulated sugar.Step 2
Add the warm water and vegetable oil to the dry ingredients. Mix until a sticky dough forms.Step 3
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place back in the bowl and cover with a damp towel. Let it rise in a warm place for 30 minutes or until doubled in size.Step 4
While the dough is rising, prepare the filling: heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté garlic and onion until fragrant and translucent.Step 5
Add the diced Chinese sausage and shiitake mushrooms. Cook for 3-4 minutes until softened.Step 6
Add the chopped chicken thighs, cooking until the meat is no longer pink, about 5 minutes.Step 7
Stir in soy sauce, oyster sauce, brown sugar, and white pepper. Cook for 2 more minutes to meld flavors.Step 8
Add the cornstarch slurry to the skillet, stirring until the filling thickens and becomes glossy. Remove from heat and allow to cool.Step 9
Punch down the risen dough and divide it into 6 equal portions. Flatten each portion into a circle about 10 cm (4 inches) in diameter.Step 10
Place about 2 tablespoons of the chicken filling in the center of each dough circle. Carefully gather the edges of the dough and pinch them together to seal the dumpling tightly.Step 11
Prepare your pressure cooker by adding 250 ml (1 cup) of water mixed with 2 tablespoons vinegar in the bottom. Place the steaming rack inside. Arrange the siopao in the steaming basket or on heatproof plates, leaving space between them to expand.Step 12
Cover the pressure cooker and steam the siopao on high pressure for 15 minutes. After cooking, allow a natural pressure release for 5 minutes before opening the lid carefully.Step 13
Serve the siopao warm, optionally with a dipping sauce of soy sauce, vinegar, and chili. Enjoy your tender, fluffy, and flavorful chicken siopao dumplings!
Advert
Tags
Advert
Related recipes
Filipino Chicken Adobo Stir-Fry Skillet
A vibrant Filipino-inspired skillet supper featuring tender chicken thighs stir-fried with seasonal vegetables and a tangy adobo sauce. This quick and flavorful weeknight dish highlights the classic adobo flavors balanced with the freshness of spring produce, making it a perfect easy-to-make meal.
Slow-Braised Adobo Chicken Grain Bowl
A comforting Filipino-inspired grain bowl featuring slow-braised chicken adobo served over fragrant garlic fried rice with sautéed greens and a soft-boiled egg, combining tender, flavorful protein with fresh seasonal produce.
Slow-Braised Filipino Pork Adobo
A comforting slow-braised pork adobo featuring seasonal root vegetables and classic Filipino flavors. Tender pork shoulder is braised in a balanced marinade of vinegar, soy sauce, garlic, and bay leaves, enhanced by locally-sourced carrots and potatoes for a hearty weeknight meal.