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

Siopao Bola-bola (Filipino Steamed Bun Stuffed with Pork Meatballs and Salted Egg)
Recipe Courtesy of
Asian Food Network

Siopao Bola-bola (Filipino Steamed Bun Stuffed with Pork Meatballs and Salted Egg)

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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

  1. 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.


  2. 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.
    Prepare the Bola-bola (filling)


  3. 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.
    Fill and shape the Siopao


  4. 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. 
    Steam Siopao


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!

Plate and Serve!
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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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