Recipe: Baked Siu Bao

Baked Siu Bao ( 烧包)

By Margarita Lee

Margarita Lee


Ingredients for filling:

  • 250g Chicken meat (cut into dice)
  • 1 Medium size onion (cut into dice)
  • 1/2 tbsp Minced garlic
  • 50g Frozen green peas
  • 3 tbsp Oil


  • 1 tbsp Soy sauce 
  • 1 tbsp Oyster sauce 
  • 1/2 tbsp Dark soy sauce 
  •  1/4 tsp Five-spice powder 
  • 1 tbsp Sugar
  • 1/2 tsp Sesame oil 
  • 1/2 tbsp Cornflour + 1 tbsp Water 
  • Salt and pepper to taste 

Method for the filling:

  1. Heat oil in a saucepan, then sauté garlic and onion until aromatic.
  2. Add the diced chicken and mix thoroughly. Add soy sauce, dark soy sauce, oyster sauce and five-spice powder. Stir to combine, then add the remaining seasoning. Lastly, mix in the green peas.
  3. Dish out to cool completely or chill in the refrigerator. Divide the filling into 20 portions. 


Ingredients for water oil dough: 

  • 200g All purpose flour 
  • 60g Butter (softened)
  • 2 tbsp Caster sugar
  • 120ml Water 

Method for water oil dough:

Rub the flour with butter using your fingers, adding in water slowly and then kneading into a soft dough. Cover and let the dough rest for 30 minutes in the refrigerator. 


Ingredients for oil dough:

  • 160g Cake flour
  • 100g Butter (softened)

Method for oil dough 

  1. In a large bowl, combine cake flour and butter. Rub the flour and butter together to form the soft dough. 
  2. Mix until combined, then wrap with cling-wrap and set aside for 30 minutes in the refrigerator. 


Combining the dough: 

  1. Weigh the water oil dough and divide equally into 20 portions; this is approximately 20g each. 
  2. Weigh the oil dough and divide equally into 20 portions; this is approximately 12g each. 
  3. Flatten the water-oil dough into a disc and place a ball of the oil dough in the centre. Wrap the water-oil dough around the oil dough and seal it tightly. Then, place the ball of dough aside and cover with cling-wrap, ensuring that the opening of the dough is facing up. Repeat until all the dough is combined. Rest the dough for 15 minutes.

To create the flaky layers:

  1. Take the prepared dough and roll it into an oblong sheet. 
  2. Lift up the bottom side and roll it up like a Swiss roll. Turn the rolled dough around so the swirl is facing you. 
  3. Flatten once more using the same method as above. Repeat the Swiss roll, and pinch both ends together to create a ball. Set aside for 15 minutes.
Photo by Margarita Lee

Filling the bun: 

  1. After 15 minutes, take out one dough ball and flatten it using a rolling pin into a circular disk, about 4–5 inches in diameter.
  2. Place 1 portion of the  filling in the middle and pleat to seal.
  3. Transfer buns to a baking tray. Preheat oven to 190°C. 
  4. Brush the buns with a layer of egg wash and bake in the preheated oven for 15 minutes. 
  5. Remove, then apply a second layer of egg wash and top with sesame seeds.
  6. Return the buns to the oven and bake for another 15 minutes until golden.


Note: Oven temperature varies, so please adjust accordingly.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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