Siopao Bola Bola with minced pork filling, salted eggs, and Chinese sausage. These steamed buns are soft, fluffy, and tasty! Great as a snack or dessert.
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How to Make Siopao Bola-Bola
✅Ingredients
For the Siopao Dough
260 ml warm milk (105 to 115 F)
2 teaspoons instant dry yeast
2 tablespoons sugar
1/2 teaspoon salt
500 grams all-purpose flour
2 teaspoons baking powder
100 grams sugar
2 tablespoons vegetable oil
lime
For the Bola-bola Filling
1 pound ground pork
1/4 cup shrimp, peeled and chopped
2 tablespoons green onions, chopped
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 1/2 salted eggs, peeled and quartered
2 Chinese sausages, cut into 1-inch lengths
For Asado Sauce
1 cup water
1/4 cup sugar
3 tablespoons soy sauce
1 cloves garlic, peeled and minced
2 pieces star anise
1 1/2 tablespoons cornstarch
✅Instructions
For the Siopao Dough
In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.
Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
Remove the dough from the bowl, place on a clean work surface, and form into a long log.
With a knife or pastry cutter, slice the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.
For the Bola-bola filling
In a medium bowl, combine ground pork, chopped shrimp, green onions, green onions, sesame oil, salt, and pepper. Stir well to combine everything,
In a small bowl, combine the cornstarch and water to make a slurry and add to the pork mixture.
Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.
Cover with plastic film and refrigerate until ready to use.
To Assemble the Siopao Buns
On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 5 to 6-inch diameter, making sure to get edges thinner than the center.
Place about a tablespoon of the meat filling in the center. Add a piece of salted egg and Chinese sausage.
Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.
In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.
Remove from steamer and serve with the asado sauce.
For the Asado Sauce
In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Stir until well-distributed.
Cook over medium heat, whisking regularly until thickened.
Remove from heat and allow to cool before transferring to an airtight container.
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