Filipino Siopao...

                                                                                                                                           March 2013

BBQ Friend:

Here's a little treat from the Philippines called Siapao \show-pow\ - it's a meat filled steamed pastry or dumpling. The filling is traditionally pork, garlic, onions, soy sauce, sugar, oyster sauce, chopped hard boiled eggs, etc. Of course, recipes differ - some using chicken instead of pork. In our version, I suggest you use some of your leftover pork lightly tossed with your favorite BBQ Sauce and maybe a sprinkle of Chatham Artillery BBQ Southwest rub. You can also use your leftover chicken or brisket.


Making the Pastry Dough...

You can make this from scratch or if you want an easier version, maybe use some store bought frozen yeast dough or Pillsbury crescent roll dough.

(Makes about 24)

2 tbsp yeast
4 tbsp sugar
2 eggs
1 cup evaporated milk
4 cups all purpose flour (a lot of Filipinos use rice flour too)
3 inch squares of wax paper

You can serve with a BBQ sauce squirt bottle handy - just insert tip of squirt bottle in opening on top of your siopao and squirt in some sauce. Or you can just serve with some dipping sauce. An au jus dipping sauce would go good with brisket siopao.

I guess you could also bake these in an oven for a more crispy crust (about 350 deg for 15-20 minutes until golden brown). Or... I'm sure some of you will figure out how to smoke them on your pit!

Bill Anderson
Chatham Artillery BBQ Team

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The Rocky Mountain Products Southwest rub is what we are using this year. Many teams have already won a Grand with it. It's the best "all around" rub I have ever tried. Especially good on brisket. I hear it's even good on scrambled eggs!...

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