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
Calories:
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!