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Ingredients
- Yields 10 buns
500 ml water for boiling
dough:
400 g all-purpose flour
80 g sugar
5 g instant dry yeast
2 g baking powder
80 ml milk
20 g shortening
bola bola filling:
400 g ground pork
1 medium onion (finely chopped)
2 g grated ginger
2 g garlic powder
40 g hoisin sauce
10 ml sesame oil
10 g cornstarch
0.9 g salt (or a pinch)
2 g ground black pepper
4 salted eggs
Recipe Courtesy of
Asian Food Network
Asian Food Network
Siopao Bola-bola (Filipino Steamed Bun Stuffed with Pork Meatballs and Salted Egg)
The influence the Chinese have on Filipino cuisine is so strong that there’s even a Pinoy version of the iconic Chinese steamed buns. The Siopao Bola-Bola is a dough that’s filled with seasoned Bola-bola (pork balls) and salted egg before it’s steamed. If you’re not a fan of pork, any type of meatballs will do. Once done, they’re usually served dipped in a sauce. Loved by most Filipinos, these buns make for a hearty breakfast or even a great lunch option for those who are always on-the-go.
- Hard
- 10 min
- 15 min
- 10 min
- 4 steps
- 17 Ingredients
- Hard
- 4 steps
- 17 Ingredients
- 10 min
- 15 min
- 10 min
Instructions
-
Prepare the Siopao dough
- Sift all-purpose flour and baking powder into a large mixing bowl.
- Next, add 80g sugar and 5g yeast into the bowl.
- Gradually pour in 80ml milk into the bowl, while mixing with a spoon or scraper.
- Using your hands, cut in the shortening and mix until a dough is formed.
- Knead into a smooth surface for 8 to 10 minutes.
- Place in an oiled bowl and cover bowl with a cling film. Proof dough for 30 minutes in a warm, dry place or until it doubles up in volume.
-
Prepare the Bola-bola (filling)
- In a bowl, combine pork, onion, ginger, garlic powder, Hoisin sauce, cornstarch, a pinch of salt, sesame oil and black pepper and mix well.
- Roll the filling into 10 pieces of gold-sized balls and set aside.
- Crack and peel 4 to 5 salted eggs and cut them into a total of 10 individual pieces, (one piece for each Pao) and set it aside.
-
Fill and shape the Siopao
- Divide the dough into two portions and roll them into two individual logs.
- Cut each log into 5 pieces and roll each piece into a golf-sized ball.
- Flatten the ball and add the Bola-bola filling and a piece of salted egg, then shape them into a Pao.
-
Steam Siopao
- Using a steamer, pour enough water to bring it a boil.
- After the water starts boiling, place the Siopaos into the steamer and let it steam for 15 to 18 minutes, with the lid.
Plate and Serve!
Transfer the Siopaos into a serving dish and pair it with a combination of Hoisin sauce, sesame oil and some minced garlic as a dipping sauce and serve while it's hot!
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Ingredients
- Yields 10 buns
-
500 ml water for boiling
-
dough:
400 g all-purpose flour
-
80 g sugar
-
5 g instant dry yeast
-
2 g baking powder
-
80 ml milk
-
20 g shortening
-
bola bola filling:
400 g ground pork
-
1 medium onion (finely chopped)
-
2 g grated ginger
-
2 g garlic powder
-
40 g hoisin sauce
-
10 ml sesame oil
-
10 g cornstarch
-
0.9 g salt (or a pinch)
-
2 g ground black pepper
-
4 salted eggs
Nutrition
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