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Siopao Bola-Bola Recipe

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4.2 from 10 reviews

Siopao Bola-Bola is a classic Filipino steamed bun filled with a savory mixture of ground pork, shrimp, salted eggs, and Chinese sausage. These soft, fluffy buns are perfect as a snack or light meal, served warm with a flavorful sweet and savory asado sauce. The dough is enriched with milk and oil for tenderness and lightly sweetened, while the filling is seasoned with oyster sauce, sesame oil, and green onions for depth of flavor. Steamed to perfection, these buns offer a delicious combination of textures and tastes.

  • Total Time: 3 hours 35 minutes
  • Yield: 10 servings

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
  • a few drops of lime juice

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 the Asado Sauce

  • 1 cup water
  • 1/4 cup sugar
  • 3 tablespoons soy sauce
  • 1 clove garlic, peeled and minced
  • 2 pieces star anise
  • 1 1/2 tablespoons cornstarch

Instructions

  1. Activate Yeast: In a bowl, combine warm milk, instant dry yeast, 2 tablespoons sugar, and salt. Stir until dissolved and let it stand for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Prepare Dough Mixture: In a large bowl, mix all-purpose flour, 100 grams sugar, baking powder, and vegetable oil. Add a few drops of lime juice to the flour mixture for tenderness and flavor.
  3. Combine Dough: Pour the yeast mixture into the flour mixture. Mix and knead until the dough is smooth and no longer sticky. Cover with a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
  4. Shape Dough: Remove dough onto a clean work surface and shape into a long log. Slice into 10 equal pieces and roll each into a ball. Cover again with a kitchen towel and let rise for another 30 minutes.
  5. Prepare Filling: In a medium bowl, combine ground pork, chopped shrimp, green onions, oyster sauce, sesame oil, salt, and pepper. Mix well.
  6. Add Binding Agent: Make a slurry by mixing cornstarch and water. Add this to the meat mixture and stir vigorously in one direction until very sticky and well combined. Refrigerate until ready to use.
  7. Assemble Siopao: On a floured surface, roll out each dough ball into a 5 to 6-inch diameter circle, thinning the edges. Place about a tablespoon of filling in the center, add a piece of salted egg and a slice of Chinese sausage.
  8. Seal Buns: Pleat the edges of the dough around the filling, twist to seal tightly, and place each bun on a square of parchment or wax paper. Repeat with remaining dough and filling.
  9. Final Proof: Arrange buns on a flat baking sheet in a single layer, cover with a kitchen towel, and let rise for 10 minutes.
  10. Steam Buns: Prepare a steamer with water and add 2 tablespoons vinegar to keep the buns white. Place buns in a single layer about an inch apart, and steam on low heat for 15 to 20 minutes. After steaming, keep the lid on for 3 to 5 minutes to prevent buns from collapsing.
  11. Prepare Asado Sauce: In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Cook over medium heat while whisking regularly until the sauce thickens. Remove from heat and cool before serving.
  12. Serve: Remove buns from the steamer and serve warm with the asado sauce for dipping.

Notes

  • Ensure the milk is warm but not hot to properly activate the yeast.
  • Allow sufficient time for dough rising to get soft, fluffy buns.
  • The vinegar added to the steaming water helps maintain the buns' white color.
  • If Chinese sausage or salted eggs aren't available, substitute with cooked ham and boiled eggs for a similar effect.
  • Store leftover buns in an airtight container in the refrigerator and reheat by steaming before serving.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Steaming
  • Cuisine: Filipino

Find it online: https://recipesvibe.com/siopao-bola-bola-recipe/