Siopao Bola-Bola (Steamed Pork

Buns)
This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made
extra special with the addition of salted eggs and Chinese sausage.

Prep Time Cook Time Rising Time Total Time

30 mins 15 mins 30 mins 1 hr 15 mins
5 from 17 votes
Course: Appetizer, Snack Cuisine: Asian, Filipino
Keyword: siopao bola bola, siopao recipe, steamed pork buns recipe Servings: 10
Calories: 377kcal Author: Bebs

Ingredients
Siopao Dough:
375 grams all-purpose flour
70 grams sugar
4 grams instant yeast
1/2 tablespoon baking powder double-acting
160 ml lukewarm milk
80 ml lukewarm water
3 tablespoon shortening

Filling:
250 grams ground pork
1 medium onion chopped finely
1/4 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
1/2 teaspoon ground pepper
salt if needed
2 salted eggs
1 piece of Chinese sausage

Instructions
MAKE THE DOUGH:
1. Combine flour, sugar, yeast, and baking powder in a large bowl. Pour in milk and water and
mix several times just to moisten the dry ingredients. Cut in the shortening and mix until a
dough forms.
2. Tip the dough into a flat surface and knead until smooth and elastic. Usually takes about 10-
12 minutes by hand or 8-10 with mixer.
3. Rest the dough for 20-30 minutes or until it has risen to just almost double the original size.
(Meanwhile, prepare the filling)
 4. Turn it to a lightly floured surface and roll into a log. Divide into two. Return half back to the
bowl and place in the fridge. This will slow down the rising.
5. 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.

HOW TO MAKE THE BOLA-BOLA FILLING?

1. Add all the ingredients for the bola-bola (meatball) in a bowl, except for the salted eggs and
Chinese sausage. Mix until well combined.
2. Cover with plastic wrap and let it rest for a few minutes or until the dough is ready.
3. Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each
egg. You can also just cut a piece into 4 if desired. Set aside.
4. Cut the Chinese sausage into pieces about half-inch thick. Set aside.

To assemble:
1. Take a piece of a dough ball and flatten it, using your palm and a rolling pin, into about 4-5
inch circle leaving a small bulge in the middle.
2. Scoop a tablespoon of filling and place it in the middle. 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.
Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
3. Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the
buns in the steamer leaving at least an each apart as they will rise and spread while steaming.
Steam for 15 minutes at low heat.

Nutrition
Calories: 377kcal | Carbohydrates: 38g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 93mg
| Sodium: 402mg | Potassium: 232mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 1.2mg |
Calcium: 69mg | Iron: 2.7mg