Siopao Bola Bola
Siopao Bola Bola or steamed pork buns are a great fix when you get the munchies. These fluffy buns with savory pork filling and egg are perfect any time of day, especially on the go!
Siopao is a renowned snack in the Philippines. It comes with different names in Asia. These hot buns are filled with meat either chicken or pork and then steamed to cook. It’s the perfect snack any time of day and goes best with a bowl of Chicken Lomi.
What makes the buns white and fluffy?
I have to be honest that when I first start making siopao, the one thing that frustrates me most is making the buns white. Even if they taste great, I usually end up with yellowish buns. So with the help of a friend in the U.K. she gave me some tips.
Adding vinegar in the water for steaming the buns will help a bit but will not wield really white color. What really helped me is the flour. Bot Bàhn Bao flour is what I suggest and is available at Asian stores.
How to make Siopao Bola Bola
Making siopao is not that hard to make as others might think. I will provide you with step by step photos that will guide you and make it as simple as possible. Start off by making the dough.
Add dry active yeast in warm milk and let it sit for 5 minutes or until it blooms. In another bowl, add the Bot Bahn Bao flour and sugar and make a well in the middle. Pour in the yeast mixture and stir with a spatula.
When the dough starts to form, use your hand to give it a quick kneading. Add vegetable shortening and knead again until the dough is soft and elastic. Cover the dough with a clean kitchen towel and set aside until double in size.
While waiting for the dough to rise, you can prepare the pork and egg filling. Hard boil 4 eggs then peel and cut in quarters. For pork filling, add together ground pork, chopped spring onions, salt, oyster sauce, dark soy sauce, light soy sauce, sesame oil in a bowl and mix. Tip in cornstarch and gradually add water while mixing until fully incorporated. Set aside.
When the dough doubles in size, lightly punch in the middle to release air. Transfer the dough on a flat surface with a sprinkling of flour. Form the dough in a log and cut a piece weighing approximately 45 grams. Mold the piece of dough into a round shape and flatten using a rolling pin but remember to leave a bump at the center.
Assembly:
Place 1 tbsp of the pork filling and a quarter of the boiled egg in the middle of the dough. Gather the sides of the dough towards the middle as shown in the photo. Pinch and twist the top to seal the ends together. Place the finished dough on a parchment paper. Repeat with the remaining dough balls and rest for 5-10 minutes. Transfer in a steamer and steam for 20-25 minutes in low heat. Bon Appetit!
Tips for Siopao Bola Bola
- You can also place the sealed part of the siopao facing down to make round siopao.
- You can freeze the cooked siopao for up to 3 weeks in a tightly sealed container.
- To reheat: Remove from the freezer and thaw. Steam for 5 minutes or longer if needed.
The secret ingredient is always LOVE
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Siopao Bola Bola
Ingredients
For dough
- 2 ½ cups Bot Bahn Bao flour (or all pupose flour)
- ½ cup granulated sugar
- 1 ½ tsp dry active yeast
- 1 cup warm milk
- 1 tbsp vegetable shortening (or lard or vegetable oil)
For filling
- 4 medium hard boiled eggs (quartered)
- 400 grams ground pork
- 1 tbsp spring onion (chopped)
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tbsp cornstarch
- 3 tbsp water
Instructions
Making the dough
- Add dry active yeast in warm water in a bowl and let it sit for 5 minutes or until it blooms.
- In another bowl, add the flour and sugar and make a well in the middle. Pour in the yeast mixture and stir with a spatula. When the dough starts to form, use your hand to knead.
- Add vegetable shortening and knead again until the dough is soft and elastic. Cover the dough with a clean kitchen towel and set aside until double in size.
Making the filling
- While waiting for the dough to rise, you can prepare the pork and egg filling. Hard boil 4 eggs. When done and cooled down, peel and cut in quarters. Set aside
- Add together ground pork, chopped spring onions, salt, oyster sauce, dark soy sauce, light soy sauce, sesame oil in a bowl and mix with a spoon or spatula.
- Tip in cornstarch and add water 1 tbsp at a time (to ensure that the water is absorb well) while mixing until fully incorporated. Set aside.
Siopao assembly
- When the dough doubles in size, lightly punch in the middle to release air. Transfer the dough on a flat surface with a sprinkling of flour.
- Form the dough in a log and cut a piece weighing approximately 45 grams. Mold the piece of dough into a round shape and flatten using a rolling pin NOTE: Remember to leave a bump at the center.
- Place 1 tbsp of the pork filling and a quarter of the boiled egg in the middle of the dough.
- Gather the sides of the dough towards the middle. Pinch and twist the top to seal the ends together and place the finished dough on a parchment paper.
- Repeat with the remaining dough balls and rest for 5-10 minutes. Transfer in a steamer and steam for 20-25 minutes in low heat. Bon Appetit!
I made siopao bola bola, my question is, why is my bola bola filling not spongy? Does adding cornstarch or flour makes it soft and spongy?
Hi Lester,
The added cornstarch in the filling is for keeping the bola-bola’s round shape. Just to be clear, are you asking about the filling or the dough?