My mother and I made a batch of these recently, and by the time the last ones were finished steaming, almost half of them were already gone! Rather than make dough from scratch, we took a shortcut by using Pillsbury biscuits. We already had some shredded barbecue chicken on hand, so it wasn’t too long before we were munching on these delicious steamed buns!
Peel the biscuits in half (there will be a natural separation point), then flatten them out into discs about 4in in diameter (keep the center a little thicker than the edges).
Place about 1 TBSP of barbecue chicken in the center of each disc, then bring up the sides and pinch together at the top, giving a little twist to seal the dough.
Cut small ~2 inch squares of wax or parchment paper and place each bun on its own square. This will help keep the siopao from sticking to the steamer when cooking. Place buns in a steamer with at least 1 inch of space between them (they will almost double in size) and steam in batches, 10 minutes at a time, until all the buns are done.
Remove from heat, and peel off wax paper as soon as possible (it is a little easier to remove when the buns are warm). Let cool for 5-10 minutes (if you can wait that long!), then dig in!
*To make barbecue chicken: see directions here for cooking chicken breast, then shred and toss with your favorite barbecue sauce and a dash of garlic in a pan over medium heat, letting the meat simmer for 5-10 minutes.
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