Steamed Pork Bola-Bola Siopao Recipe
Bola-Bola Siopao steamed pork bun has a unique name and a distinctive flavour. I accidentally tasted it at Amber’s restaurant. From then on, I have fallen in love with these Filipino steamed pork buns. These soft buns are filled with pork and egg stuffing. It’s a perfect delightful snack to satisfy your craving.
After carefully analyzing different Siopao Bola-Bola recipes, I found one that matches the taste of Ambers restaurant.
It’s too easy to follow at home. It’s a Super unique version that includes every tip and trick I’ve discovered. So you can get it right every time! From making your buns extra fluffy to perfecting the savoury pork filling, this recipe covers all in detail. Let’s have a look!
Price and servings on Ambers menu:
Serving Size | Price |
---|---|
2 pieces | ₱ 80.00 |
6 pieces | ₱ 240.00 |
10 pieces | ₱ 400.00 |
Intresting Fact
Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Mon Luk at the turn of the 20th century. Siopao differs from the baozi in that it is much larger and is eaten held in the hands like a sandwich. It also uses different traditional fillings.
Bola-Bola Siopao Detailed Recipe
Here’s a detailed recipe that will guide you step by step to achieve perfect results. Make sure to follow the instructions carefully, preparing each ingredient as listed and avoiding mixing steps prematurely.
Preparation Time: 1 to 1.5 hours (this includes mixing and proofing the dough, as well as preparing the filling).
Cooking Time: 15 to 20 minutes (steaming the siopao).
For the Dough:
- 2 ½ cups Bot Bàhn Bao flour (or all-purpose flour if unavailable)
- ½ cup granulated sugar
- 1 ½ tsp active dry yeast
- 1 cup warm milk (or water, but milk makes it softer)
- 1 tbsp vegetable lard or vegetable oil
- 1 tsp lime juice (for that bright white color)
- 1 tsp baking powder
- A splash of vinegar (to add to the steaming water)
For the Filling:
- 400g ground pork
- 4 hard-boiled eggs, quartered
- 50g shrimp, chopped finely (for an umami boost)
- 1 tbsp Chinese sausage (lap cheong), thinly sliced (optional but highly recommended)
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp spring onion, finely chopped
- 1 tsp salt
- 1 tbsp cornstarch
- 3 tbsp water for the cornstarch slurry
For the Optional Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 clove garlic, minced
- 1-star anise
- ¼ cup water
Step-by-Step Instructions
1. Make the Dough
The secret to achieving fluffy and white siopao buns starts with the dough:
- Activate the yeast: In a small bowl, mix active dry yeast with warm milk (or water). Let it rest for 5 minutes until it foams up. Which means it’s activated.
- In a separate large bowl, mix the Bot Bàhn Bao flour (or all-purpose flour), sugar, and baking powder. Shake them to combine well.
- Now, Add the yeast mixture to the flour and mix until the dough starts to come together.
- Knead the dough with your hands in the bowl. For more ease, you can also knead it on a cutting board or open a pot.
- Add the vegetable shortening and lime juice halfway through. Knead until the dough is smooth and elastic.
- Cover the dough with a clean kitchen towel.
- Let it rest in a warm place for about 1 hour or until it doubles in size.
Here one more recipe of pork is Filipino Pork Bbq
2. Prepare the Filling
While your dough is rising, you have enough time to prepare the savoury filling. That will set your siopao apart:
- In a bowl, combine ground pork, shrimp, oyster sauce, dark and light soy sauces, sesame oil, spring onions, and salt. Mix all well.
- Mix cornstarch in the water to form a slurry. This slurry keeps the filling juicy and holds it together.
- Now, Set aside the filling.
- Quarter the hard-boiled eggs and slice the Chinese sausage (if using).
3. Assemble the Bola-Bola Siopao
Once your dough has risen properly, it’s time to assemble the buns. Follow the instructions carefully to make yummy and appetising buns.
- Punch down the dough to remove the air.
- Transfer the dough to a floured surface to avoid sticking.
- Roll the dough into a log shape, then divide it into 12 equal pieces.
- Each piece should be weighing around 45g.
- Flatten each piece into a round disk with hands or a rolling pin.
- Leaving a slightly thick area from the centre to hold the filling.
- Place 1 tbsp of the pork filling in the middle of each round dough.
- Followed by a quartered boiled egg and a slice of Chinese sausage (optional but delicious).
- Gather the edges of the dough and pleat them toward the centre, pinching the top to seal.
- Place each filled bun on a piece of parchment paper.
4. Steam the Siopao
Here’s the trick to getting those buns white and fluffy:
- After assembling, Let the buns rest for another 10 minutes to puff up.
- Bring water to a boil in your steamer.
- Slow down the heat to a gentle simmer.
- Add vinegar to the water for whiter buns.
- Set all the buns on the steamer.
- Steam the siopao for 20-25 minutes on low heat.
- Avoid removing the lid too early to prevent the buns from collapsing.
5. Make the Optional Bola-Bola Siopao Sauce
While the siopao is steaming, we get ready the sauce.
- In a small saucepan, combine all ingredients, such as soy sauce, brown sugar, minced garlic, star anise, and water.
- We cook it at a low temperature for about 5 minutes until the sauce gets the desired thickness.
- Serve the sauce on the side for dipping.
- Also, pour it over your siopao for an extra burst of flavour.
Tips and Tricks for the Best Siopao Bola-Bola
Here, I found some tips to make the best of this recipe. After following these steps, you will get a perfect siopao bola bola.
- Vinegar in the steaming water not only makes buns whiter but also helps them fluffy.
- Cornstarch slurry is the best way to keep your filling juicy. Avoid getting thickened or watery.
- Always steam your buns on Low heat. As a result, you got soft buns.
- Keep the egg pieces shorter. It’s easy to eat.
Nutritional Information (Per Bola-Bola Siopao Bun)
- Calories: 230 kcal
- Carbohydrates: 35g
- Protein: 9g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 400mg
- Fiber: 1g
- Sugar: 5g.
Disclaimer
All nutritional values I describe may vary because of different ways of cooking. Also, ingredients used by anyone can change their values. So it’s just esteemed values not considered confirmed.
FAQ About Bola-Bola Siopao
Conclusion
Pork bola is not a dish; it’s an occasion that you can enjoy anytime at home or in a restaurant, but this recipe has such an amazing taste. I taste it at ambers. Complete recipes with tips and tricks you get here to make amazing bola bola.
Also, share their nutritional values to take care of your diet while enjoying your favourite meal. If you get tired and want to taste this pork bola, visit Amber’s restaurant. Hope you enjoy this recipe. Just try it!