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.
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Servings
Originally developed for 6 servings.
Ingredient checklist
Method
- No timer neededIn a large bowl, combine the all-purpose flour, instant dry yeast, and granulated sugar.
- No timer neededAdd the warm water and vegetable oil to the dry ingredients. Mix until a sticky dough forms.
- 30:00Turn 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.
- 05:00While 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.
- 04:00Add the diced Chinese sausage and shiitake mushrooms. Cook for 3-4 minutes until softened.
- 05:00Add the chopped chicken thighs, cooking until the meat is no longer pink, about 5 minutes.
- 02:00Stir in soy sauce, oyster sauce, brown sugar, and white pepper. Cook for 2 more minutes to meld flavors.
- No timer neededAdd the cornstarch slurry to the skillet, stirring until the filling thickens and becomes glossy. Remove from heat and allow to cool.
- No timer neededPunch down the risen dough and divide it into 6 equal portions. Flatten each portion into a circle about 10 cm (4 inches) in diameter.
- No timer neededPlace 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.
- No timer neededPrepare 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.
- 20:00Cover 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.
- No timer neededServe the siopao warm, optionally with a dipping sauce of soy sauce, vinegar, and chili. Enjoy your tender, fluffy, and flavorful chicken siopao dumplings!
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.
Equipment check
- 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
Tags
Behind the dish.
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.
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