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!
Servings: 12 servings
- 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
- 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
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.
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!