Siopao Bola Bola Recipe – this variation of the steamed bun dish brings an extra touch to a regular pork bun. Siopao bola bola basically means steamed pork bun with salted egg. The word bola bola refers to the pork meatballs used as stuffing. The dish can be enjoyed as a breakfast meal, a part of lunch, or even as a snack to go. The general process of making this dish is not overly difficult but it does involve plenty of ingredients. One siopao bola bola recipe you can try out is as follows:
Siopao Bola Bola
Ingredients for the Dough
- 3 cups all-purpose flour
- ⅓ cup sugar
- ½ tablespoon instant yeast
- ½ tablespoon baking powder double-acting
- ⅔ cup lukewarm milk
- ⅓ cup lukewarm water
- 3 tablespoon shortening
Ingredients for the Filling
- 250 grams ground pork
- 1 medium onion chopped finely
- ¼ cup shrimp chopped
- 1 small egg
- 1 tablespoon sesame oil
- 2 tablespoon oyster sauce
- 1 teaspoon garlic powder or 1-2 cloves garlic minced
- 1 tablespoon flour
- ½ teaspoon ground pepper
- salt if needed
- 2 salted eggs
- 1 piece of Chinese sausage
Instructions for the Dough
- In a large bowl, combine flour, sugar, yeast, and baking powder then pour in milk and water.
- Mix the ingredients enough until the dry ingredients are lightly moistened. Cut in the shortening and mix until a dough forms.
- Transfer the dough onto a flat surface and knead it for about 10-12 minutes or until the dough is smooth and elastic. You can also use a stand mixer and have it knead the dough for 8-10 minutes.
- Rest the dough for 20-30 minutes or until it has risen to just almost double the original size.
- Lightly flour a flat surface and roll the dough on the surface into a log. Divide the log into two.
- Place one half of the log back into the bowl and store it in the fridge to prevent further rising.
- Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball.
Making the Filling
- Aside from the salted eggs and Chinese sausage, mix all the ingredients for the bola-bola in a bowl and make sure they're well combined.
- Cover the mixture with plastic wrap and let it rest for a few minutes or until the dough is ready.
- Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg.
- Cut the Chinese sausage into pieces about half-inch thick and set it aside along with the salted egg.
- Break a piece from the dough and roll it into a ball before flattening it using the palm of your hand or a rolling pin. Form it into a circle that is about 4-5 inches and make sure to leave a small bulge in the middle.
- Scoop a tablespoon of filling and place it in the middle. Leave enough space to add a portion of salted egg and sausage on top of the filling.
- Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. It should form into a round/pouch shape. Re
- Repeat the process for the remaining pieces of dough then let the dough pouches rest for 5-10 minutes.
- Prepare the steamer and apply a piece of parchment or wax paper at the bottom of each bun
- Place the buns in the steamer, give each bun enough room to rise and spread during the steaming process. Steam for 15 minutes at low heat.
Tips and Tricks for Siopao Bola Bola
Siopao bola bola comes with different options with its making process. If you want to make your dough hold its softness longer, consider adding milk when making it. It also helps to keep an eye out on your kneading process to prevent any wrinkles or dimpling in the finished product. Other than this, keeping a low heat during the steaming process can help the bottom from collapsing.
When it comes to storing siopao buns, they can last up to 3-4 days after being cooked. Following this or during this period, you’ll want to store the buns in an airtight container and put it in the fridge. You also have the option to freeze the buns for up to 5-6 weeks and reheat them. Simply thaw the buns to room temperature and steam for 5 minutes or longer for bigger buns.