Shredded chicken is stir fried with onions, garlic, soy sauce, sugar and spring onions to make the filling. The filling is then used to fill homemade dumpling skins, before being steamed.
I made these for my food tech GCSE coursework and they turned out awful! The only way I can describe the taste is that it is similar to baby food, and the texture was off too, it was grainy. The filling was okay i guess but extremely dry. I'm definitely not the best cook in the world but there is no way the failure of this dish was completely down to my bad cooking. - 15 Jan 2017
Did anyone else tried to do this? Mine were absolutely horrible - past the point that it can't possibly be me, but at least a bit of responsibility must be of the recipe. The amount of flower is totally off, and while after the 40 minutes wait the dough was looking nice, with the extra flower and lard it became...weird. I had to trash it all, because the weren't eatable - 29 Sep 2013
You're right, this is not an easy recipe! However, if you have siopao finatics, as I do, it is well worth the effort. I made this for my Filipino husband for our 28th anniversary. He assures me there will be 28 more!! Thank you for sharing and for such clear instructions. - 05 Oct 2010 (Review from Allrecipes US | Canada)