Saipua

Saipua is a type of dumpling that originated in the Malay Peninsula and is popular in Singapore, Malaysia, and parts of Indonesia. The name is Malay for “pocket” or “bag,” reflecting the dumpling’s thick, puffed skin that holds a savory filling. The dough is made from wheat flour, hot water and a pinch of salt, rolled out into a thin sheet, then manually formed into triangular or round pockets that are often bound at the top to create a folded “fancy” shape.

The filling traditionally consists of ground pork, sometimes mixed with finely chopped water chestnuts, chilies, garlic, and ginger, spiced with herbs and a splash of soy sauce or oyster sauce. Some variations use beef, poultry, or tofu for vegetarian versions. The mixture is seasoned well before placement in the dough to produce a tender, moist interior.

Saipua is typically steamed, although pan-frying or deep-frying methods produce a crispier exterior. In Singapore, it is a common snack sold by hawker stalls, often found in the morning or in the late-afternoon “kanyah” culture of tea and snacks. The dumplings are traditionally served warm, sometimes accompanied by a sweet soy or chili dipping sauce. They are regarded as a classic example of the fusion of Chinese dumpling techniques with Malay flavors, illustrating the multicultural culinary heritage of the region.