siopao
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Siopao () is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Key facts
- Prepared food.name
- Siopao
- Prepared food.image
- 250px 250px
- Prepared food.caption
- Top: Asado siopao; Bottom: A dessert siopao with chocolate filling
- Prepared food.country
- Philippines
- Prepared food.course
- Snack
- Prepared food.type
- Baozi
- Prepared food.main_ingredient
- Pork, Flour, Soy Sauce, Salt
- Prepared food.variations
- Siopao asado, Siopao bola bola, Toasted siopao, Fried siopao, Paowaw, other dessert variants
- Prepared food.calories
- 330
- Prepared food.no_recipes
- true
- Prepared food.similar_dish
- Baozi (China), Char siu bao (China), Siu pao (Marshall Islands), Salapao (Thailand), Manapua (Hawaii), ''Keke Pua'a'' (Samoa & American Samoa)
via Wikipedia infobox
Wikidata facts
- Image
- 4 siopaos.JPG
Show 1 more fact
- Commons category
- Siopao
via Wikidata · CC0
~3 min read
Article
6 sectionsContents
- Description
- In other countries
- Similar dishes
- In popular culture
- See also
- References
Siopao () is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
==Description== thumb|Siopao being sold at a 7-Eleven branch in [[Cebu City.]] thumb|A street vendor selling siopao in Caloocan. Siopao is derived from baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period. The name is derived from Philippine Hokkien sio-pau (). Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Mon Luk at the turn of the 20th century.